Combine rice with 5 1/2 cups water and bring to a boil.
- 5 1/4 cups sushi rice (or any short-grain, sticky rice)
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 tablespoon salt
- 1 package (ten sheets) nori (a type of seaweed)
- vegetables of your choice: cucumbers, carrots, avocado...
- optional: soy sauce substitute, pickled ginger, wasabi (japanese
Reduce heat and simmer, covered, for 20 minutes or until water is
Let cool for at least 10 minutes.
In a non-reactive bowl, combine the vinegar, sugar, and salt.
Mix until the sugar and salt are dissolved.
Drizzle over the rice and gently mix.
(You may have to experiment with the amount of vinegar, sugar, and
salt that you like.)
Slice the vegetables in long thin strips.
I usually use cucumbers, carrots, celery, avocado, red or green
peppers and/or green onion.
Its nice to have several different colors.
Now you are ready to roll!
If you want to, you can use a bamboo mat (available at your local
asian grocery) to help you roll, but I have found its fairly easy
Lay a sheet of nori out on a large plate or cutting board.
Then spread on about 1 1/2 cups rice, pressing firmly until the
rice is evenly distributed across the sheet.
Leave the edge farthest from you uncovered.
Lay the vegetables in a line from left to right across the center
of the rice.
Now starting with the edge nearest to you, roll up and over enclosing
Wetting the far edge helps seal the roll.
You should end up with a long roll, with the nori on the outside
and the rice and vegetables in the middle.
The idea is to get the vegetables in the very center, but I don't
worry too much about it.
(In Japan, presentation is very important, but I don't have as high
Repeat with the remaining nine sheets.
To serve, slice crosswise into about eight pieces.
I usually eat them with soy sauce with a little wasabi mixed in.
Wasabi comes in paste or powdered form, is light green and very
Its really good, but be careful at first.
My mom likes to eat nori rolls with pickled ginger, which is not
as hot, but very tasty.
I usually make a half a recipe, since I'm only feeding two people.
The amount you make depends on the number of people and whether
you're going to eat the rolls as an appetizer or main course.
These rolls are great to bring to parties, as everyone with be impressed
with how beautiful and yummy they are.
They are also very lowfat.
I haven't tried it, but using brown rice would make it more nutritous.