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By: Brianna A.
| Description: | ||
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1.25 cups sushi rice (or any short-grain, sticky rice) 1 cup rice vinegar 0.5 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 |
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| Directions: | ||
| Combine rice with 5 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until water is absorbed. 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 without one. 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 the vegetables. 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 of standards.) Repeat with the remaining nine sheets. To serve, slice crosswise into about eight pieces. |
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| Notes: | ||
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