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Using a Sushi Mat: Lay a sushi mat on a clean work surface with the strings running vertical and the bamboo strips running horizontal. Place a piece of nori on a clean work surface the mat shiny side down. Spread 1/2 cup (120 ml) of rice on the bottom half of the nori, leaving the top 1 1/2 inches (4 cm) bare. Lay 1 large kale leaf or 2 smaller leaves across the rice. Sprinkle ½ tablespoon of sesame seeds on the kale, followed by 2 green beans, 2 long cucumber spears and 2 teaspoons grated beets. Gently press the filling into the rice. Spread 1 tablespoon goat cheese over the top inch of the nori with your fingers.
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Starting at the end closest to you and using even pressure, use the sushi mat to roll the nori tightly and evenly around the rice and filling. Be sure to pull the leading edge of the mat back so it doesn’t become incorporated into the roll. Once the rolling is completed, give the mat a gentle squeeze along its entire length, then let the nori roll sit inside the mat for a minute to ensure a tight roll. Gently unroll the mat and leave the roll whole, and wrap for traveling in a sushi mat or plastic wrap. You can also slice the roll in half, or into 8 rounds, and place on a serving platter. I like to use my Kyocera America ceramic knives, or use a serrated knife. Wiping the blade between cuts will help make neat, clean slices. Repeat with the remaining ingredients, creating 8 rolls.
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Rolling Without the Sushi Mat: Working directly on your work surface, after you place the filling ingredients across the rice on the nori, begin rolling with the side closest to you, then continue and roll the maki up like a jelly-roll forming a tight cylinder.
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My Way to Roll: I have not mastered using a sushi mat for rolling. Instead, I roll up the nori roll like a jelly-roll as described immediately above and then wrap the sushi mat around the nori roll and give it a gentle squeeze to ensure a tight roll. Rolls are ready to serve or may be refrigerated for 3 days. I like to roll them inside the sushi mats so that they do not get squished and yes it is OK to have the ends open to the air. Alternatively, you can in wrap them in plastic wrap. Bring to room temperature before eating
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To serve, place a small dipping bowl of soy sauce and/or wasabi in the center of a platter and surround it with the sushi rounds. Decorate with edible flowers such as nasturtiums or day lilies. (FYI these flowers are edible but have not been tested yet for FODMAPs).