Homemade Sushi
Ingredients
  • Nori seaweed
  • White or brown* short-grained rice, cooked
  • Sushi vinegar or rice vinegar
  • Salt and sugar (if using rice vinegar)
  • Soy sauce
  • Wasabi
  • Pickled ginger
  • Sushi filling options:
    • Cooked or raw sushi-grade seafood
    • Carrots, lightly boiled and julienned
    • Cucumber, julienned
    • Avocado
    • Mango
    • Bell peppers, julienned
    • Scrambled eggs
    • Sriracha hot Chile sauce or any other spicy sauce
Directions

Make Vinegared Rice

  1. Cook the rice according to the instructions on the package.
  2. While the rice is still hot, fold in the vinegar dressing (using sushi vinegar or a mixture of rice vinegar, sugar and salt).
    • A ratio of [q:1 3/4] cups uncooked rice, 3 Tbsp rice vinegar, [q:2 1/2] Tbsp sugar and 2 tsp salt is recommended.
  3. Let the rice cool to room temperature. (Don’t place it in the refrigerator or else it will become hard).

Make Makizushi

  1. Place a piece of nori seaweed on a square of plastic wrap.
  2. Spread several heaping spoonfuls of vinegared rice onto the nori seaweed, leaving about one inch on one of the sides of seaweed bare.
  3. Position the seaweed so that the side with the bare edge is at the top. Place your fillings on the bottom of the seaweed.
  4. Roll up the seaweed until it completes one roll and the seaweed is tucked underneath.
  5. Using your hands or a bamboo mat, gently form the roll and then continue rolling the seaweed until you reach the bare spot.
  6. Dab your fingers in water and spread the water on the bare seaweed so that the roll will seal together. Then finish rolling up the sushi.
  7. Set the rolled sushi on a platter and then when you are ready to serve them, cut them into slices, arrange them on a plate and serve them with soy sauce, wasabi and pickled ginger.