Homemade Sushi Rolls Maki Sushi 1771028618734 I9vm

Ingredients

• 2 cups Sushi rice (short-grain)
• 0.25 cup Rice vinegar
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 5 sheets Nori (seaweed sheets)
• 0.5 lb Sushi-grade salmon or tuna
• 1 medium Cucumber (julienned)
• 1 large Avocado (sliced)
• 0.25 cup Soy sauce(optional)
• 1 tablespoon Wasabi paste(optional)
• 2 tablespoons Pickled ginger(optional)

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.

2. 2

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved; fold this mixture into the cooked rice while it is still warm.

3. 3

   Place a sheet of nori, shiny side down, on a bamboo rolling mat (makisu).

4. 4

   Spread a thin, even layer of rice over the nori, leaving about one inch of the top edge bare.

5. 5

   Arrange your fish, cucumber, and avocado in a horizontal line across the center of the rice.

6. 6

   Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings.

7. 7

   Wet the top bare edge of the nori with a little water to seal the roll completely.

8. 8

   Use a very sharp, damp knife to slice each roll into 6 to 8 bite-sized pieces.