• If you're using leftover yellow or mexican-style rice, re-heat until slightly warmed but not too hot.
• Starting from scratch? Simply cook your rice on the stove top or in a rice cooker per package instructions. Rice typically takes twenty minutes to cook so while it simmers away, get to work on those veggies!
• Depending on preference and time-allotment, you can roast, grill, or saute your vegetables. I sauteed my zucchini and red peppers in a drizzle of olive oil seasoned with salt, paprika, cayenne pepper, and garlic powder while the asparagus was quickly blanched and then chilled for al-dente results.
• The shrimp [or chicken, if you prefer it!] can also be cooked while you wait on your rice. If using frozen shrimp tempura like I did, bake in the oven or toaster oven until crispy and golden. It'll be done at the same time as your rice so you won't have to wait around at all!
• Using leftover chicken? Chop and set aside! Grilling the chicken along with the veggies? Have at it! I suggest using the same blend of spices on the chicken as the vegetables; you can even add cumin and chili powder if you'd like!
• Cover a bamboo sushi mat with plastic wrap and top with a sheet of nori.
• Using a large spoon, spread rice in a thin layer atop the seaweed sheet.
• At the very end of the sheet, arrange your veggies in three compact rows.
• If you're adding shrimp or chicken add it to the row as well.
• First time rolling sushi? [click here] for a photo tutorial of the entire process.

Roll, slice with a super-sharp knife, sprinkle with sesame seeds and drizzle with sriracha chili sauce one of the sauces in the post below: