Spicy sprouts, such as broccoli, arugula or leek give sushi rolls a delicate crunch and peppery flavor.  A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary.  Ingredients: 1/2 cup sushi rice, rinsed and drained   * 2 tsp. seasoned rice vinegar  *2 sheets nori (roasted seaweed)  Hot sesame oil, for sprinkling, optional   *4 slices avocado  *4 slices red bell pepper  *2 slices baked seasoned Asian-style tofu, each cut into 4 thin strips  *2 Tbs. pickled ginger, drained  *1/2 cup broccoli sprouts  Soy sauce and wasabi for dipping

1.  Place sushi rice and 1/2 cup water in small saucepan and bring to a boil.  Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed.  Remove from heat and cool 20 minutes.  Stir in rice vinegar.

2.  Place 1 sheet nori on sushi mat or work surface.  Spread half of warm rice over nori with back of spoon, leaving 1  1/2-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides.  Sprinkle rice with hot sesame oil, if using.

3.  Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice.  Top with 1 Tbs. pickled ginger and 1/4 cup broccoli sprouts.  Brush edges of nori with water.  Tightly roll nori around rice and filling, pressing bare edge at top to seal.   Cut into 8 pieces with sharp knife.  Repeat with remaining ingredients.  Serve with soy sauce and wasabi.