Sushi rolls made with crisp veggies or creamy avocado are incredible refreshing; even more so when paired with a crisp effervescent geuze. This is all about complimentary overall impressions.

Aroma: medium-low vegetal seaweed with a toasted hint

Flavor: medium-low sweet rice, very low tartness, low vegetable flavor (carrot, radish and avocado respectively), when dipped lightly in soy sauce the vegetables seem a bit sweet and there is an added low umami.  low toasted seaweed lingers with very low sweet and sour note, plus an echo of the vegetable filling.

Texture: chewy with crisp veggies

Impact: medium-low

Pairing: the lemon character of the geuze and the sourness are elevated to a medium level and clears the palate of all other flavors, and the oak comes across less toasted and more tannic.  After a sip of geuze the balance of the sushi is reverse; the vegetables become the main player, with the rice and nori present at very low levels.

Veggie Sushi Rolls
You can certainly vary the vegetables to suit your preference or use fish; the crux of the pairing is the nori and seasoned rice. Find nori, wasabi powder (or paste) and rice vinegar at an Asian grocer or near the soy sauce of a mainline grocery store. Setting up a small electric fan to cool the rice while you stir the seasoning in speeds things up and makes life easier. If that is not an option simply fan the rice by hand between each vinegar addition.

300 g (1 1/3 cup) short grain rice
330 g (1 1/2 cup) water
4 T rice vinegar
2 T sugar
1/2 t salt

3 sheets nori, borken in half
2 t wasabi powder, combined with ~2 t water(or paste)
julienned vegetables (carrot, beauty heart radish,  advocado)
Japanese soy sauce or tamari (for serving)
Pickled ginger (for serving)

1. In a fine mesh sieve submerged in a bowl of water, wash rice (rubbing grains between fingers), three times; changing water each time. After final wash, rinse under cool water and set sieve aside to drain.
2. While rice drains, prep vegetables and wasabi.
3. Combine rice and measured water in sauce pan, cover and bring to a boil over medium heat. After reaching a boil, turn heat to low and cook 10 minutes. Then remove from heat and let stand another 10 minutes.
4. While rice cooks, combine vinegar, sugar and salt is small bowl, staring to dissolve solids.
5. Transfer rice to wide bowl or dish (such as a pie plate). Drizzle a little of vinegar mixture over rice and fold in. Fan rice between seasoning additions or continually to cool quickly.
6. Spread 1/6 of seasoned rice across a nori sheet with wet hands, leaving 1/4″ of one long side bare. Spread a thin line of wasabi opposite the bare nori edge, then top with vegetable.
7. Roll, from filling side towards bare nori edge, tucking edge towards surface as you go. Once bare nori edge is reached, wet the nori and press to seal. Cut roll into bit size pieced with wet knife. Repeat with remaining ingredients.
8. Arrange rolls on serving plate, with small pile of wasabi and pickled ginger, and soy sauce.