Clean, wet towel
Makes 4 servings
10–12 sheets toasted nori (seaweed)
1 ½ cups sushi rice = 3 cups cooked sushi rice
SUSHI-SU (SUSHI VINEGAR)
3 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt
1 ripe avocado, thinly sliced
Fresh basil, stems removed
1 Cucumber, thinly sliced lengthwise
Carrots, thinly sliced
Japanese kaiware sprouts
Japanese umeboshi plums, seeds
Imitation crabmeat pieces or sticks
Smoked salmon, thinly sliced
Smoked Tofu, thinly sliced
Furikake (Japanese Mrs. Dash)
Toasted sesame seeds
Sriracha hot sauce
Reduced-sodium soy sauce, for dipping
Ponzu sauce, for dipping
Make your sushi rice. Prepare and cook the sushi rice as directed on the package.
Roughly 2 parts grain, 1 part water ratio. Cool the rice slightly while preparing your
sushi-su (sushi vinegar).
In a medium mixing bowl, add the sushi-su (sushi vinegar ingredients) – 3
tablespoons rice vinegar, 3 tablespoons sugar and 1 teaspoon sea salt. Whisk well to
dissolve all the sugar and salt.
Transfer your slightly-cooled sushi rice into a large bowl. Using a rice paddle and a
small paper fan, fan the sushi rice as you slowly drizzle the sushi vinegar over the
rice. Cut the sushi rice with the rice paddle, as you fan the rice to cool at the same
time. Be sure not to mix the rice. Simply cut through the rice until all of the sushi-su
TO ROLL THE SUSHI
Roll your sushi while the rice is still warm. Prep a clean work surface, like a clean cutting
board or a clean countertop.
Lay down your bamboo mat on your work surface. Place the nori, on top of the bamboo
mat, shiny side down.
Using your rice paddle, spread a layer of approximately ½ cup sushi rice in the middle of
the nori sheet. At the bottom of the sushi roll, closest to you, add your choice of fillers,
proteins, and seasonings in a horizontal line. Tightly roll from the bottom up into a long
maki roll. Gently squeeze the bamboo mat to tighten your roll.
To cut, remove your bamboo mat, and cut your roll in half. (Wipe off your knife with
your towel in between slicing.) Next, line up your two halves and cut into fourths and
sixths. Repeat until all the sushi rice is used. Serve immediately.