Sushi

Ingredients

• 4x Nori sheets (we use the brand: )
• Sushi Rice (we use the brand: , and follow the instructions on the bag to make the rice. I include the rice recipe below)
• Seasoned rice vinegar
  • I make my own when the rice is done. 1 tbsp salt + 2 tbsp sugar + 2 tbsp rice vinegar. Microwave for ~15 seconds and stir well.
• Carrots thinly sliced
• 1/2 cucumber pealed, de-seeded and thinly sliced.
• Bell pepper, various colors are good. You only need 1/4 to 1/2 of one though.
• Avacado, thinly sliced

Instructions

• Cook sushi rice
  • 1 1/2 cup rice in 2 cups water. Let soak for 15 minutes, then bring to lite boil. Cover and cook for 20 minutes. Remove from heat! Wait 10 minutes, fluff with a fork and mix in seasoned rice vinegar.
  • Let cool. You want this room temperature, so you can prep this the night before if you need to.
• prep the veg
  • Cut the carrots, peppers, avacado, etc.
  • I tend to put them all in one storage container, as we usually prep more than we need. You can use the preped veg for other stuff though
• Prep your workspace
  • I use a large cutting board. You need a clean, flat surface to put the nori on, roll, and cut
  • You need a sharp knife. You need a bowl that will catch rice vinegar from your knife. That will make more sense in a bit
  • Get the nori, rice, and insides all ready so you can be a factory production line with the next part
• start to make sushi rolls
  • Lay out 1 nori, rough side up
  • add 1/4 of the rice you made and evenly spread/flatten with a spoon.
  • lay down the veg in neat rows. Start from the side closet to you, and be consistent with your rows. Be careful not to over stuff. I do one layer of each. Keep the internal ingredients to ~4 so that you do not stuff the roll to much, or it will break in the next step
• Roll sushi rolls
  • Just do it? I do not have any good tips. Start with the side by you and gently roll it into the roll.
  • Roll it up, keeping preasure to ensure the insides are compacted down a bit, and spread to any free space inside.
• Cut the rolls
  • Take that sharp knife and hold it over that bowl you got for it. Pour some (not alot) of rice vinegar on the blade. The vinegar helps prevent the knife from sticking.
  • Put some vinegar on your hands. It will help prevent sticking on your hands as well.
  • Firmly hold the roll with your left hand, and slice with your right.
    • use the right amount of pressure… Too much in your left hand and the insides come out the end. Too little there and the knife will not slice through the nori, but will push down and pinch it. Too much pressure on the knife and you smush the nori. Not enough and you start to saw the roll apart, which will cause ripping and tearing. No pressure if you get it wrong!

Notes

• We do not use any special mats or tools. I used to use a single piece of cling wrap under the rolls to approximate a fancy bamboo rolling mat. I just roll them now.