Sushi Rolls

Skip the sushi bar and make your own at home!  It’s much easier than you think.

Ingredients

• 1 pkg seaweed Nori sheets

Rice:

• 3 cups of calrose rice
• 3 cups of water
• 1 piece kombu (6×4)
• 7 tbsp rice vinegar
• 3 tbsp white sugar
• 1/2 tsp salt

Filling:

• 1 cucumber
• 3 avocados
• 1 pkg of imitation crab meat

Directions

Rice:

1. Wash the rice until the water is clear. This will take about 4 to 5 washes.
2. Drain the rice and transfer it to a pot.
3. Add 3 cups of water and the kombu.
4. Cover the pot with its lid.
5. Bring to a boil over medium heat.
6. When it starts to boil, turn heat to low. Don’t remove the lid.
7. Reduce heat to low and simmer for 15 minutes.
8. Leave to stand for 10 minutes and discard kombu.

Vinegar mixture:

1. In a non-aluminum bowl, add the vinegar, sugar, and salt. Stir until the sugar and salt is dissolved.
2. Simmer on low heat until salt and sugar dissolve.

Assemble rolls:

1. Transfer the cooked rice to a salad bowl.
2. Pour the vinegar mixture little by little, and mix it gently with a spatula. You can use a fan to cool the rice faster.
3. Once the rice cools, start assembling the filling.
4. Peel and cut the cucumber and avocado into long thin strips.
5. Assemble all the ingredients (seasoned rice, filling and wrapper).
6. Place a sheet of nori rough-side up on a bamboo mat.
7. Place a thin layer of rice over the nori, leaving about an inch at the bottom and about 2 inches on top.
8. Add the filling in the center, starting with crab leg, avocado and cucumber. Then gently roll the sushi mat up to the top then reroll again to give it a firm shape. Repeat this process until you finish all the rice and fillings.
9. Dip your knife in cold water and cut the sushi about an inch long.
10. Serve with soy sauce and wasabi.

Note:

When buying rice vinegar, be sure to get the unseasoned type! And you can also add steak or shrimp tempura as a filling, if you prefer

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