Veggie Maki Rolls

recipe

• Step 1
  Rinse the rice until the water runs clear. Cook according to the instructions on the package.
• Step 2
  Wash the cucumber and cut off the ends. Cut into very thin strips.
• Step 3
  Wash and peel the carrot. Cut into thin strips using a knife or vegetable peeler. Set aside.
• Step 4
  Mix the peanut butter with a tablespoon of soy sauce. Add a drop of warm water to thin out and mix. Set aside.
• Step 5
  Once the rice is cooked, add the rice vinegar and gently mix. Place the rice on a plate to cool.
• Step 6
  Once the rice has cooled, start forming the maki. Place a sheet of seaweed on a bamboo mat (or plastic wrap). Spread the rice out on the seaweed, forming a 3-4 inch strip.
• Step 7
  Top the rice strip with the peanut butter mixture and top with the cucumber and carrot strips. Add a little bit of water to the end of the seaweed sheet to make sure it sticks when rolled.
• Step 8
  Start rolling by pressing firmly with your hands to make sure the roll is tightly sealed. Continue with the remaining maki rolls.
• Step 9
  Refrigerate the rolls for 30 minutes to allow them to firm up and then cut into slices with a sharp knife.
• Step 10
  Serve with soy sauce and enjoy!