How to Make Sushi
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Serves: 6 rolls or 36-48 pieces
Ingredients
  • Sushi Rice
  • 2 cups short grain or sushi rice
  • 2 cups water
  • ½ cup rice vinegar
  • ¼ cup sugar
  • 1 Tbsp salt
  • Fillings
  • About ¾ lb shrimp cooked (add to boiling water and boil about 2 minutes until it turns pink), peeled and deveined
  • Cucumber, peeled, seeded and sliced thinly lengthwise
  • Green onion, sliced thinly lengthwise
  • Avocado, halved, pit removed, scooped from peel and, thinly sliced lengthwise
  • There are lots of other possibilities – let your imagination run wild!
Instructions
Sushi Rice
  1. Rinse rice well under running water in a strainer until no more starch rinses off.
  2. Combine rice and 2 cups water in a pan and bring to a boil.
  3. Cover, reduce heat and simmer 15 minutes. Check if water is all absorbed. If not simmer up to 5 more minutes.
  4. Let sit covered for 10 minutes.
  5. Mix rice vinegar, sugar and salt and microwave 30 sec to 1 min to dissolve sugar.
  6. Put rice in a large non-metal bowl and sprinkle sweetened vinegar over it.
  7. Use a flat wooden spoon or sushi paddle to gently mix in the vinegar solution.
Filling and Rolling
  1. Place Nori (toasted seaweed sheet) rough side up on a slightly dampened sushi mat.
  2. Keep a small bowl with water and rice vinegar to keep your fingers moistened while handling the sticky rice.
  3. Spread a layer of cooked and seasoned rice over nori leaving about half inch border close to you and 1 ½ inch border at far end of mat. Do not press the rice down – you want the individual grains to be distinguishable.
  4. Starting near the close end make lines of each filling on the rice.
  6. To roll, use your thumbs to lift the middle of mat edge near you and use your fingers to tuck the edge of the nori in past the fillings.
  8. Use the mat to roll the nori and filling tightly and seal the edge.
  9. Slice in 6-8 pieces with a slightly wet knife, wiping the knife between each slice.
  11. Serve fresh with pickled ginger, wasabi paste and gluten free soy sauce.
  12. We also make a sauce from 1 Tbsp chick pea miso and 2 Tbsp water to mimic soy sauce for my soy allergic daughter.
Recipe by Savory Nature at http://savorynature.com/2014/12/29/how-to-make-sushi/