Making sushi can be intimidating but practice makes perfect! The first sushi I made was far from perfect, but it got better with time. So go ahead, follow the recipe below, and you’ll be surprised how easy it is to make!
Ingredients:
- 3 cups calrose rice
- 3 cups water
- 7 tbsp rice wine vinegar
- 3 tbsp sugar
- 1/2 tsp salt
- 1 pc of kombu
- Nori sheets
- 2 avocado sliced into a long strip
- 1 pkg imitation crab
- 1 cucumber peeled and slice into a long strip
- 1 lb sirloin steak, sliced thinly (cooked)
- furikake
Directions:
- Wash the rice until the water used runs clear; this might take about 10 washes.
- Drain and transfer to a pot. Add 3 cups of water and a piece of kombu on top.
- On medium heat, boil for 5 minutes.
- Do not lift the lid. Simmer for another 15 to 20 minutes.
- Leave to stand for 10 minutes. Discard the kombu.
- To make the vinegar mixture, add vinegar, salt and sugar in a non aluminum pot. Simmer until sugar and salt dissolve. Allow to cool.
Assemble:
- Transfer the rice into a bowl and pour in the vinegar mixture. Mix gently with a wooden spatula until it cools. You can use a handheld fan to cool it faster.
- Start assembling the filling.
- Peel and cut the cucumber and avocado into long strips.
- Gather all the ingredients (rice, filling, and wrapper and furikake).
- Cut the nori sheet in half.
- Wrap your sushi mat with plastic wrap all the way around.
- Sprinkle furikake on top of your sushi mat. Add rice on top spread until all edges are covered.
- Place the nori on top of the rice and arrange the filling, avocado, cucumber, steak, and crab legs. Gently roll your mat all the way to the top and press firmly.
- Dip your knife in cold water and cut the sushi around an inch long.
- Serve with soy sauce, wasabi and pickled ginger on the side.
- Enjoy your sushi!
cut the nori sheet in half 
