Some of the following: cucumber, avocado, bellpepper, green onions, pumpkin, mushrooms, sprouts
First: wash the rice untill the water stays clean. Cook the rice with 1part rice and 1.5 parts water and some salt.
At the same time cut the vegetables into stripes. We advise to discard of the soft interior of a cucumber, however that is a matter of personal taste.
Next put a norileave on the bamboomat with the smooth side of the leave facing the table and the rough side facing up.
Cover about 1/3-1/2 of the leave with a thin layer of rice. If the rice keeps sticking to you fingers use a little cold water on them to make the rice more controllable. next place some of the vegetables in a line from the left side of the leave to the right side located in the middle of the rice-area.
Using the mat start rolling the leave steady untill the bottomside touches the middle of the leave.
Now use some water on a 1inch wide stripe on the top-side of the leave. Then roll till the end.
Wait untill the rice has cooled down, then cut the role into 1-2inch wide parts.
10-15 Norileaves with about 3 cups of rice should result in more then 100 pieces.
Traditionally maki shusi is served with thin leaves of ginger, vasabipaste and soysauce.
You can also use some of the vasabipaste on the vegetable to make everything more spicy in the first place.