| Level: | Easy |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
Ingredients
- Sushi rice, recipe follows
- Nori
- Carrot, julienned
- Orange and red bell peppers, julienned
- Cucumber, julienned (Chinese B without seeds, or regular is also ok)
- Asparagus
- Avocado
- Scallions, julienned
- Black sesame seeds
- White sesame seeds
- Black sesame seeds/salt combination
- 3 1/3 cups short grain rice
- 4 cups water, plus 1/4 cup water
- 6 tablespoons rice vinegar
- 5 tablespoons sugar
- 3 teaspoons salt
Instructions
- Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
- Serve with pickled ginger, wasabi and soy sauce as condiments.
- Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
- While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
- Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
- Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
Reviews
I have never made sushi but was in a hurry to make some so I took the first recipe I found which was this one. The rice came out perfect and everyone loved the sushi. I trusted that the amount of sugar and salt was not too much for the amount of vinegar and I’m glad I followed the recipe. My daughter and her boyfriend eat sushi out all the time and they both loved it. The vinegar mixture gave the sushi the correct stickiness for rolling. Also the flavor was authentic. At first bite they both agreed it was the right flavor and I had nailed it! I used julienned carrots cucumbers avocado and asparagus. I had picked up the rolling mat and paddle and other ingredients from my grocery stor ahead of time but was afraid to venture out and do this. I’m glad I landed on this recipre!
I am married into a Japanese family that has a New Years Day Japanese feast every year. I decided to try my hand at this recipe last year and it went over so well. I tried different combinations and they said it tasted just like ‘real’ sushi. I have even been asked to make them again this year…