Rainbow Sushi Rolls

Place one nori sheet, shiny side down, on a bamboo mat, close to the edge near you. Lay 6 pechay leaves over the bottom two-thirds of the nori. If they stick out the sides, that’s okay. It should create a barrier to protect the nori from getting soggy from the rest of the vegetables and condiments.

Spread 2 to 3 teaspoonfuls of egg-free mayonnaise in a single strip across the leaves. Spread about 1/3 to 1/2 cup of vegetables on top of the mayonnaise, covering only the bottom two-thirds of the nori. Make sure the vegetables extend from left to right.

Using your finger, dab water on the strip at the top end of the nori. With damp fingertips, place thumbs underneath the rolling mat while grasping the filling with all other fi ngertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold.

Lift the edge of the bamboo mat and continue rolling the fi rst fold until it reaches the top edge of the nori. Gently shape the roll by pressing forefingers on top of the mat while simultaneously pressing  thumbs and middle fingers on the sides.

Remove roll from the bamboo mat and place on a clean surface, seam side down. With a very sharp knife, slice the rolls into 8 pieces.

Repeat with the rest of the nori sheets and vegetables. Serve rolls with wasabi paste, soy sauce, and the rest of the mayonnaise on the side.

How to make egg-free japanese mayonnaise: In a blender or food processor, run the following ingredients until smooth: 1 (300-gram) block silken tofu (rinsed and drained), 3 tablespoons sesame oil, 2 tablespoons mustard (preferably horseradish or dijon), 2 cloves garlic, 2 teaspoons calamansi juice, 1/4 teaspoon salt, 1/4 teaspoon white pepper. For a spicier kick, add 1 to 2 pieces siling labuyo (seeded). Makes 1 1/3 cups.