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Directions Preparation:20min › Ready in:20min
Combine the cooked sushi rice with the vinaigrette, mixing well.
Bring a saucepan to the boil and add each vegetable in turn to the water until blanched. You want the vegetables to be slightly softened so there is no crunch when someone bites into the sushi. Dry on paper towels and leave to cool.
Place the nori sheet rough side up on a sushi mat. Spread the rice over the nori pressing firmly and leaving a 5cm gap on the edge furthest from you. Place a very light line of wasabi on the edge opposite the gap.
Place the vegetables neatly on the closest edge. Using the mat to get started roll the sushi tightly to form a roll. Moisten the 5cm gap at the end of the nori to help seal the roll. Carefully refrigerate until needed.
Just before serving slice the rolls into 2cm slices. Serve with remaining wasabi and pickled ginger.