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Maki-sushi with pickled tofu

Slices of cucumber
Slices of carrot
Slices of pickled tofu
1 sheet nori
1 cup cooked brown rice
2 teaspoons sesame seeds

Slice the cucumber and carrot into long, thin strips. Parboil the carrot in a little water, with a pinch of sea salt. Slice the pickled tofu on the short side of the cake.
Place the nori, with the rough side facing up, on a bamboo rolling mat. Wet your hands and spread the rice evenly over the nori, leaving about 2 cm at the top and 1 cm at the bottom uncovered.
Place several slices of cucumber at the lower end of the rice. Place two layers of pickled tofu slices on top of the cucumber, and the parboiled carrots on top of the tofu.  
Dry-roast the sesame seeds and grind in a suribachi. Spread the crushed sesame seeds along the length of the filling.
Pick up the lower end of the bamboo mat and roll the nori over the filling. Sandwich the top end of the nori to the outside of the roll by wetting the seaweed with water and pressing down.

Cut the roll into 1-2 cm pieces with a wet knife. Rinse the blade in between cutting each piece.