Classic Sushi Rolls

Instructions

1. 1

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

2. 2

   Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the rice cooker's instructions. Alternatively, cook in a pot with a tight-fitting lid: bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat and let it stand, covered, for 10 minutes.

3. 3

   While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan. Heat the mixture over medium heat, stirring until the sugar dissolves. Set aside to cool.

4. 4

   Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar mixture with a rice paddle or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature, uncovered.

5. 5

   Place a sheet of nori on a bamboo sushi mat. With wet hands, spread an even layer of sushi rice onto the nori, leaving about 1 inch of nori uncovered at the far end.

6. 6

   Lay slices of cucumber, avocado, and imitation crab meat in a line along the near edge of the rice-covered nori.

7. 7

   Begin rolling the sushi tightly from the near edge, using the bamboo mat to help shape the roll. When you reach the uncovered strip of nori, wet it slightly with water to help seal the roll.

8. 8

   Use a sharp, wet knife to slice the roll into 6-8 pieces. Clean the knife with a wet cloth between cuts to prevent sticking.

9. 9

   Serve the sushi rolls with soy sauce for dipping, and garnish with pickled ginger and wasabi.