Yield: 10 rolls Preparation Time: 30 minutes
Sushi is tricky, but worth the effort. Remember to dip your fingers in water before touching the cooked rice to prevent it from sticking to your hands. Roll the sushi as tightly as you can, and use your sharpest knife to cut the rolls.
4 cups short grain white rice
4 cups water
1 cup of seasoned rice vinegar
1-quart saucepan; measuring cup; paddle shaped wood spoon
- Put rice in the pan and rise 4-5 times or until the water is clear. Cover the rice with water and let it soak for 10 minutes.
- Strain rice again and place it in a pan with two cups of water.
- Cover the rice with a lid and cook on high heat until it comes to a boil. Turn the heat off and stir the rice to prevent it from sticking to the pot.
- Cover the rice and let it rest or 10 minutes or until the rice is tender.
- Once the rice is cooked, add the seasoned rice vinegar and stir again.
Sushi Roll Ingredients
About 4+ cups of seasoned, cooked rice
10 toasted nori sheets
4-6 tender vegetables- avocado, green onion, cucumber or steamed carrots,
Choice of protein- tobiko, tofu, steamed shrimp, cooked crab or fresh sushi grade fish
Soy sauce, wasabi and pickled ginger (optional)
Chefs knife, cutting board, small bowls, sushi mat, plastic wrap, small bowl of water
- Cut the vegetables and protein into long, thin strips, no thicker than a pencil, and place them in small bowls.
- Wet the sushi mat and lay it flat. Place a piece of plastic on it and a nori sheet shiny side down on top. Put a small container of water within arms reach.
- Use the paddle spoon to scoop and spread about ¼ cup of rice on the nori, leaving the top two inches uncovered. Dip your fingers in water and spread the rice until the layer is only a couple of grains thick.
- Place the vegetables and protein parallel to the bottom edge. These ingredients should be no thicker that 3/4 of an inch when pressed together.
- Dip your fingers in the water and apply water to the bare top edge of the seaweed. This wet edge will hold the sushi roll together.
- Fold the bottom of the sushi onto itself by lifting the bottom of the mat. Use the mat to continue to roll the sushi into a long spiral shape, pushing it together tightly.
- Continue to roll the sushi upward to seal the wet edge with the outside of the roll. The process of rolling sushi takes practice, but the roll should be tight and firm enough that the roll holds it shape when cut.
- Wet your sharpest knife with water and cut the roll in half. Rinse any rice off of the blade and cut the two halves into thirds.
- Enjoy your sushi. Try it dipped in a mixture of wasabi and soy sauce or eat it straight.