Sushi

Instructions

1. Grill the soy links, remove from heat, and mash them with vegenaise. Stir in high energy sesame mix and set aside. To prepare each seaweed sheet, spread on ¼ of the rice, making sure t leave ½ inch at end nearest you, ¼ inch along the sides, and 1 inch at the farthest end. The rice will spread out as you roll the sheet, if rice is too sticky, dip your spoon or fingers in salt water for spreading. Spread ¼ of the soy links on the top of the rice and sprinkle with a little coriander. Put a few strips of cucumber on the end nearest you and begin rolling away from you, making sure your hands are dry. A sushi mat helps make for compact rolling. Cut the rolled sushi into ¾ inch slices and serve with wasabi and ginger slices.