Vegetable Sushi

Rinse sushi rice with cold water in a sieve so until the water runs clear

Drain for about 20 minutes, then transfer to a pot with 1 cup of water and bring to a boil

Cook uncovered for 2 minutes, then covered for another 20 minutes

Remove the pot from heat, remove lid and cover with a kitchen towel

Allow rice to stand for 10 minutes

In a small pot, combine 1 1/2 tablespoons rice vinegar and mirin with sugar and salt and cook over medium-high heat without boiling

Stir until the sugar and salt dissolve

Place the rice in a bowl and spread slightly to speed cooling

Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes

Meanwhile, rinse cucumber and dry thoroughly

Cut in half lengthwise and scrape out the seeds with a spoon

Use a potato peeler to cut the flesh lengthwise into thin strips

Halve avocado and remove pit

Remove fruit by working a spoon between the flesh and skin

Cut into slices

Immediately sprinkle with the remaining rice vinegar to prevent discoloration

Rinse the Belgian endive and pat dry, then cut into long strips about 1/4 inch wide

Halve peppers, remove seeds, rinse and cut into long thin strips

In a small bowl, blend cream cheese with wasabi paste until smooth

Place 1 sheet of nori on the bamboo sushi mat and cover with half of the rice, leaving a narrow border above and below the rice

Spread half of the cream cheese mixture diagonally on the lower third of rice

Add cucumber, avocado, Belgian endive and peppers

Use bamboo mat to form ingredients into a roll

Use remaining ingredients to make another roll

Dip a sharp knife into water and cut rolls into 8 equal pieces each

Serve with soy sauce