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Ingredients
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Sushi Rice
Fillings and Toppings
Method
Preparing Sushi Rice
Wash the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a rice cooker or pot, combine the washed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and cook for 20 minutes.
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.
Assembling Sushi Rolls
Lay Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
Spread Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Seal the edge with a bit of water.
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serving the Sushi Platter
Arrange on Platter
Place the sliced sushi rolls on a serving platter. You can mix different types of rolls for variety.
Garnish and Serve
Sprinkle sesame seeds over the top and serve with soy sauce, pickled ginger, and wasabi on the side.