Sushi Rice

Instructions

1. 1

   Rinse the sushi rice in cold water until the water runs clear. Drain well.

2. 2

   In a rice cooker or a pot, combine the rinsed rice and

3. 3

   5 cups of water. Let the rice soak for 30 minutes.

4. 4

   If using a pot, bring the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. If using a rice cooker, follow the manufacturer's instructions.

5. 5

   While the rice is cooking, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.

6. 6

   Once the rice is cooked, transfer it to a large bowl and spread it out to cool slightly. While the rice is still warm, sprinkle the sushi vinegar over it and gently fold the rice with a spatula to combine. Be careful not to mash the rice.

7. 7

   Cover a bamboo sushi mat with plastic wrap to prevent sticking. Place a sheet of nori on the mat.

8. 8

   Wet your hands with water and vinegar to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top.

9. 9

   Place your choice of fillings (e.g., cucumber strips, slices of avocado, and strips of salmon or tuna) in a line along the bottom edge of the rice.

10. 10

    Begin rolling the sushi tightly from the bottom edge using the bamboo mat to help shape the roll. Once rolled, use the mat to squeeze the roll gently to ensure it's compact.

11. 11

    With a sharp knife, cut the sushi roll into bite-sized pieces. Wet the knife with water and vinegar between cuts to prevent sticking.

12. 12

    Serve the sushi with soy sauce, wasabi, and pickled ginger.