|What? I can make sushi? Come again?|
- 1 pkg sushi nori
- 2 C sushi rice
- 2 1/4 C water
- 1/4 brown rice vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp salt
- shrimp or crab
Rinse and drain the rice in fresh water, until the water runs clear. (Allow the rice to rest for 30 minutes, if possible. If not, continue on with the instructions — no harm, no foul!) Add 2 1/4 C water and a pinch of salt to the rice, and bring to a boil. Cover and simmer over low heat for about 10 minutes, or until water has been absorbed. Do not overcook! Mix sugar, salt, and vinegar and pour over the rice. Stir thoroughly but gently. Cool rice at room temperature before using for rolls. (Do not refrigerate to hasten the cooling process — this will make the rice hard and difficult to roll.)
Anything your heart desires can be used for the filling. I included the usual suspects in the ingredients list: cucumber, carrots, avocado, shrimp or crab. But you can use sweet potato, tofu, etc. Be creative! Just make sure you cut the vegetables (or fish) into long, thin slices. Hint: the thinner the better for carrots!
Place the nori on a cutting board. If you have a bamboo mat, use that instead. Likewise, if you don’t have a bamboo mat and would like to use something to help “roll,” use a cloth napkin. Before touching rice or rolling, wet your hands in cold, salted water to prevent the rice from sticking to your fingers. Spread the rice evenly over the nori. Leave a 2″ strip along the far edge of the nori.
Place your fillings in a line on the edge closest to you. Use as much or as little as you like, but keep in mind you will be rolling this into one long sushi roll. Might not want to make it too thick!
Moisten the 2″ strip of the nori that you left empty. Roll the nori firmly. If you are using a mat or napkin, remove the mat as you roll. PRess the moistened edge against the roll to seal it. Place the seam side down on a cutting board and with a knife moistened with salted water, slice the roll into 1 1/2 – 2″ thick pieces (or however thick you wish).