This is a basic sushi method and it works for any fillings such as the those in the California roll.
Ingredients
1 cup uncooked short-grain white rice (sushi rice)
1 cup water
1/4 cup rice vinegar
1 Tbsp white sugar
1 pinch salt
4 sheets nori
1/2 cucumber, sliced into thin strips
1 avocado, peeled, pitted and sliced
Directions
- Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
- Mix the rice vinegar and sugar in a small bowl until the sugar dissolves. Stir the mixture into the cooked rice until well combined. Allow rice to cool and set aside.
- Prepare the fillings and set aside.
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of nori over the plastic, shiny side up. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of the nori empty at the bottom.
- Arrange strips of cucumber and avocado across the center of the rice.
- Lift the mat, and roll over the vegetables once and press down. Unroll, and then roll again towards the exposed end of the nori sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 1 inch sized pieces. Place cut side up and serve with wasabi and pickled ginger.
