These are really fun to make and eat. The mats are available at most health food stores but much less expensive at an Asian grocery store.
- 4 cups sushi rice or short grain brown rice
- 6 cups water
- ½ cup rice vinegar or white wine vinegar
- ½ cup sugar
- 1 Tbsp. salt
- toasted sushi nori
- bamboo mat for rolling
green onion slivers, daikon radish, julienne carrots, sweet potato, cucumber, Chinese mushrooms
Combine the rice and water and bring to a boil. Lower the heat and cover the pot and continue to cook for approximately 20 minutes. Turn off flame and keep covered, continuing steaming for another 10-15 minutes. Meanwhile bring vinegar, sugar and salt to a boil. Stir often and cook until sugar is dissolved. Refrigerate and cool thoroughly before using.
Place cooked rice in a stainless or Pyrex roasting pan and drizzle on vinegar- sugar mixture while working the rice in a horizontal motion with a plastic spoon or sushi paddle.
Place a sheet of pretoasted nori on the bamboo mat roller, shiny side down. Scoop 1 ½ cups sushi rice onto nori and dip your fingers in the vinegar before spreading.
Leave a ¾ inch border without rice on the top edge. About 2 inch up from the bottom edge lay a strip of your filling. Roll a little by hand to insure capturing your filling. Continue to roll firmly. You may need to moisten the end flap with vinegar to stick securely.
Let rolls sit in refrigerator for 25-30 minute before slicing. Slice each roll into 9 slices. Wipe your knife blade on a wet rag between cuts. Serve with Wasabi, soy dipping sauce (see sauce section) and pickled ginger.
Per Serving: Calories: 178 Fat: 1gm Protein: 4gm
Carbohydrates: 32gm Sodium: 590mg