Ingredients:
For the sushi rice:
2 cups of sushi rice
2 cups of water
1/4 cup of rice vinegar
2 tbsp of sugar
1 tsp of salt
For the sushi rolls:
8 sheets of nori (dried seaweed)
1/2 lb of fresh sushi-grade fish such as salmon, tuna, yellowtail, and snapper
1 avocado, thinly sliced
1/2 cup of thinly sliced cucumber
1/2 cup of thinly sliced carrots
1/2 cup of thinly sliced bell pepper
1/4 cup of pickled ginger
1/4 cup of wasabi
1/4 cup of soy sauce
Instructions:
Rinse the sushi rice in cold water until the water runs clear. In a medium pot, bring the water to a boil. Add the rice and stir, then reduce the heat to low, cover and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
In a small saucepan, mix together the rice vinegar, sugar, and salt. Heat over low heat, stirring, until the sugar and salt are dissolved.
Remove the rice from the heat and let it cool for a few minutes. Then pour the rice vinegar mixture over the rice and gently fold it in, trying not to break the rice. Allow the rice to cool completely.
To make the sushi rolls, place one sheet of nori shiny side down on a bamboo sushi mat. Using wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Place a few slices of fish and vegetables on top of the rice. Roll the sushi mat tightly to form a tight cylinder. Repeat with the remaining nori sheets, fish, and vegetables.
Slice the sushi rolls into bite-size pieces and serve with pickled ginger, wasabi, and soy sauce.
