1 sheet nori paper
2 to 3 ounces Sushi Rice, recipe follows
2 ounces fish (shrimp or imitation crab)
1/4 ounce carrot, julienned 
1/2-ounce cucumber, julienne

Sushi Rice (Sushi-Meshi):
3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt

Lay out the sheet of nori on a sushi mat, shiny side down. Top with the Sushi Rice and spread in an even layer, leaving 1/2-inch at the bottom end. Make a small channel in the center of the rice across the nori strip. Lay the fish, and vegetables in the channel. Using the sushi mat as a guide, fold the nori over the filling and roll into a cylinder. Slice into pieces.

Sushi Rice (Sushi-Meshi):
Cook the rice on the stovetop or in an electric rice cooker according to package directions. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.


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