Ingredients:2 cups sushi rice2 cups water1/4 cup rice vinegar2 tbsp sugar1 tsp saltNori sheetsSushi fillings (such as raw fish, avocado, cucumber, carrot, etc.)Soy sauceWasabiPickled ginger
Instructions:Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to a pot with 2 cups of water. Bring the water to a boil, then reduce the heat and cover the pot. Let the rice simmer for 15-20 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, make the sushi vinegar. Combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt have dissolved, then remove the pan from the heat and let the mixture cool.
When the rice is cooked, transfer it to a large bowl and add the sushi vinegar. Use a wooden spoon or spatula to mix the rice and vinegar until it is evenly coated.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and grab a handful of sushi rice, then spread it over the nori in an even layer, leaving a 1-inch border at the top edge.Add your sushi fillings in a row across the center of the rice. Roll the sushi tightly by lifting the bottom edge of the mat and rolling it away from you, using your fingers to press the filling in as you roll. When you reach the top edge, use a little water to moisten the border and seal the sushi roll closed.Repeat with the remaining nori sheets and sushi rice until you have made as many rolls as you like.Use a sharp knife to slice the sushi rolls into rounds, about 1 inch thick.Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.Enjoy your homemade sushi!
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