Sushi Rolls

Updated at: Thu, 17 Aug 2023 00:09:31 GMT

Step 1

Rinse the rice till clear. Let soak in cold water for 30minutes while you make sauce.

Step 2

Mix vinegar, sugar and salt in saucepan on medium heat till sugar and salt has dissolved. Be careful not to boil. Once mixture has dissolved into vinegar removed from heat.

Step 3

Using 2 cups of water for 2 cups of rice, Cook over very low heat covered with a lid at all times. You'll know the rice is done when the water has evaporated

Step 4

While the rice is cooking, we'll slice the sashimi and vegetables. You want everything to be in thin, long strips.

Step 5

Take the cooked rice out of the pot and put it into a large mixing bowl. You're now ready to combine your liquid vinegar seasoning with the rice. The goal is to add the seasoning while the rice cools.

Step 6

Using your shamoji (the rice spatula thingy), gently spread open the rice in your bowl as you slowly pour the mixture in. This seasons the rice evenly while exposing it to cool. Don't be too forceful with the shamoji. Try to mix with a gentle spreading and folding motion in order to keep the rice grains intact. We're only seasoning the rice here, not turning it into a paste.

Step 7

Place your bamboo mat on a counter or cutting board so that the ribbed lines run horizontally from you. Take out one sheet of nori. See how one side is a little shinier? You want to lay down that sheet of nori on top of the bamboo, shiny side down.

Step 8

Now, using your shamoji, spread a thin layer of rice on top of your nori sheet. If you use too much rice, it'll be difficult to roll. And leave about a half-inch margin at top of the nori; on the side furthest from you.

Step 9

Next, arrange one or two strips of sashimi with one or two strips of vegetable horizontally, near the center.

Step 10

Once you've lined those strips down, dip your fingers in water and wet the top margin of nori. This will help the edge adhere later. Now, start rolling your creation from the bottom up. Here's the tricky part: You want to roll by curling up the bamboo mat while peeling it back bit by bit as soon as it is about to touch the rice. You can't just roll it all up with reckless abandon – otherwise, the bamboo mat will get spiraled in there with the rice. Once it's all rolled up (with the bamboo mat wrapped entirely on the outside), firmly grip the bamboo log with your hands several times to tighten the roll. Careful, you don't want to grip it so hard that your avocado filling gets squeezed out, but you do want the roll tight enough to maintain its integrity.

Step 11

When you take your roll to the cutting board, slice it in half first. Then cut the rest of your pieces as big or as small as you'd like. Generally, roll slices are only a fraction of an inch thick. If you're making a lot, it might help to wet the blade occasionally while you're cutting.

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