Nori Sushi Rolls

Seasoned brown rice, tofu, veggies and a delicious basting sauce make these sushi’s hard to beat.
Try this out. It is not as hard as it looks and it is well worth the effort 
Cooking time: 45 minutes for the rice. Preparation time: 30 to 45 minutes
Recipe will make 6 Nori Sushi Rolls that can be cut into 7 pieces each.

Ingredients:
2 cups of brown rice, cook per directions
1 package of seasoned pressed tofu
3 green onions, finely minced
2 tbs of unhulled sesame seeds, toasted
1 pack of Nori seaweed sheets

Filling:
Slice the tofu into strips
2 carrots thinly sliced
2 Persian or Japanese cucumbers sliced lengthwise
½ lb of Chinese / Snow peas sliced lengthwise
You can use any assortment of veggies you like: mushrooms or bell peppers are good additions

Rice Seasoning Sauce:
Mix together the following 5 ingredients in a small bowl and set aside
6 tbs of rice vinegar
3 tbs of agave
3 cloves of garlic, crushed
½ tsp of salt
3 tsp of ginger juice, 3 tsp of ginger pulp

Basting sauce:
3 tbs of soy sauce
2 tsps of horseradish mustard
1 tsp of ginger juice
1 tsp of toasted sesame oil

Procedure:
Cook the rice according to the package. In a large bowl, combine the rice and the rice seasoning sauce. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the green onions and sesame seeds, mix well.
Place a sheet of nori on a bamboo sushi mat. Scoop a cup of rice onto the center of the nori; spread it out in a thin layer on the sheet leaving about 2 inches at the end without any rice. Brush the basting sauce across the middle of the rice.
Place strips of tofu across the center of the nori, so they run the entire width of the sheet. Place some of the veggies on top of the tofu. Start rolling the nori from the bottom by gripping the nori and the bamboo mat, and using the mat to help you make a tight roll. Wet the last inch of the sheet with water and complete the roll. The water will help to seal the roll.
Place the nori roll seam side down, while you repeat the process with the remaining rice and nori. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature. Sprinkle with gomasio (sesame salt) and serve.