Sushi
Ingredients
Cooking/Roll
- 2 cups rinsed, cooked sushi rice
- 1/2 cup rice vinegar (you can get flavored rice vinegar, but it has MSG so I get the plain one)
- 1/4 cup white sugar
- 2 packets of nori
- Furikake or other Asian-style seasoning
- *Filling: cucumber, carrot, green onion, avocado, tofu
- Shoyu (Soy sauce, tamari, or Bragg's liquid aminos)
- Wasabi
- Sushi rolling mat (optional)
- Small bowl of water
Cooking/Roll
- Heat rice vinegar and sugar so the sugar dissolves. Mix well into the rice, and seat aside to cool.
- Cut all your fillings into strips.
- Lay nori on sushi mat. Spread thin layer of rice over the nori, carefully filling in to the edge on three sides, and leaving about an inch bare across the top. The rice layer should really only be 1-2 grains thick. If it's easier for you to use your hands for this rather than a utensil, wet them with water first to keep rice from sticking to you.
- Sprinkle furikake over rice, or whatever other seasonings you want.
- Arrange your fillings along the bottom edge, lining them up together. Add as much as you feel you can comfortably roll - start skinny if you need to.
- Start rolling from the bottom up, squeezing the roll in to compact it. When you reach the rice-less part, use your finger to dab water across it. Finish rolling, and press dampened edge in to adhere.
- Cut roll into slices, and dip into your wasabi shoyu.
- Don't stress or give up if they're messy! The rolling part takes practice, and a messy roll still tastes good.