Heart of Palm Rice Sushi Roll

Preparation

1. In a bowl, mix the heart of palm white rice and the heart of palm puree. Add rice vinegar, soy sauce, and sesame oil.

2. Mix well until you have a malleable texture. If necessary, add more hearts of palm puree to achieve the desired consistency.

3. Place a sheet of nori on a sushi rolling mat (makisu). Evenly distribute a layer of the heart of palm rice mixture over the nori sheet, leaving about an inch of space at the far edge.

4. Arrange kanikama sticks, carrot sticks, and cucumber sticks across the rice near the edge closest to you.

5. Using the rolling mat, tightly roll up the sushi. Apply gentle pressure to shape and seal the roll.

6. Repeat steps 3-6 for the remaining nori sheets and fillings. Using a sharp knife, slice each roll into bite-sized pieces (usually 2-3 cm or about 1 inch thick).

7. Garnish with caviar to taste and serve.