Ingredients (4 rolls)

4 cups Japanese short grain rice, cooked
5 tbsp sushi vinegar (or 5 tbsp vinegar, 5 tsp sugar and 1/4 tsp salt)
4 tbs ume mayo sauce (see recipe on page 15)
4 sheets of nori
Green beans
Imitation crab
Carrot

DIRECTIONS

1. In a bowl, mix rice and sushi vinegar to make sushi rice. Rice needs to be freshly steamed.
2. Spread the rice over the bowl and allow it to sit for 10 minutes for cooling.
3. Cut off ends of green beans. In a large sauce pan, boil salted water and cook green beans for 8 minutes.
4. Peel and finely slice carrot.
5. Cover bamboo sushi mat (or aluminum foil) with plastic wrap. Put a sheet of nori on top of the plastic wrap.
6. Spread 1 cup sushi rice evenly with about half inch thickness on top of nori.
7. Spread ume mayo on the rice.
8. Place imitation crab, green beans,  and carrots.
9. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Push the bamboo mat gently. Do not push too hard, otherwise the rice will get too firm.
10. Remove the bamboo mat. Wet a knife and slice the roll into bite-size pieces.