These sushi rolls are great a finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.—Sarah Christenson, San Diego, California

2 cups sushi rice, rinsed and drained

2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

7 fresh asparagus spears, trimmed

Bamboo sushi mat

7 nori sheets

1 small cucumber, julienned

1 small carrot, julienned

2 jalapeno peppers, seeded and julienned

1 medium ripe avocado, peeled and thinly sliced

1/4 cup julienned daikon radish

Reduced-sodium soy sauce and prepared wasabi

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.,