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Ingredients
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Sushi Rice
Filling
Nori and Garnishes
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
- 3
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once rice is cooked, transfer to a bowl and fold in the vinegar mixture gently. Let it cool to room temperature.
Prepare Filling
Assemble the Roll
- 6
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Add Sushi Rice
Wet your hands to prevent sticking and take a handful of sushi rice (about 1/2 cup). Spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the mat, lift the edge of the mat closest to you and start rolling away from you, pressing gently but firmly to form a tight roll. Continue until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.
- 10
Cut the Roll
Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
- 11
Serve
Sprinkle with sesame seeds and serve with soy sauce on the side for dipping.
