Nori Rolls

8 sheets of nori seaweed
6 cups of sushi rice
¼ cup sesame seeds
Eight 8-inch julienned veggie sticks (2 pieces each avocado, red bell pepper, cucumber, and blanched carrots)
Soy sauce
Wasabi

Toast each piece of nori in a 250 degree oven for 2 minutes. Set out a bowl of water and a bamboo rolling mat. A piece of wax paper will do if you don’t have a mat. Take each sheet of nori and lay flat. Wet your hands and evenly spread a thin layer of rice (1/2 cup), covering all but a one inch strip on the edge farthest from you. Sprinkle with a teaspoon of sesame seeds and top with vegetables. Roll the mat forward until all but the one inch strip has been rolled. Moisten the edge and seal it to the other end of the nori. Cut into 5-6 equal pieces and repeat until all the nori sheets have been used.

Add soy sauce to bowl and add a small bit of wasabi and mix well with a chopstick. This is your dip!