SUSHI !!!!!!!!!

Sushi Rice
2c Sushi grade, short grain rice

2 1/2c Water

1/4c Rice Vinegar

1 1/2 Tbsp Sugar

1 tsp Salt

something to fan the rice

Put rice into a fine wire mesh strainer and rinse well in cold water for a minute or so and let dry for about 30 more minutes.

Cook rice.

Mix the Rice Vinegar, Sugar, and Salt together in a bowl until the grains are dissolved.

Spread the cooked rice out onto a flat surface and slowly drizzle rice vinegar mixture over the rice. Use a spoon or something small, not simply dumping the contents out onto the rice. Take a fork and fluff the rice while fanning it. When finished, the rice should stick together and be easily formed, but still be separate.

Maki-zushi 巻き寿司 (SUSHI)

Nori 海苔(Seaweed)

Rice (above)

Fillings: Fish, cucumber, carrots, eggs, tofu, avacado, green onion...

Gari がり(pickled ginger)

Wasabi 山葵

bowl of water

Bamboo mat (not completely needed)

Place the smoother, shiny side facing down. Dip your fingers into the water dish and flick off the excess water. Grab a bit of rice and flatten it out onto the 海苔 (nori) leaving some space to put your fish or what-nots and about 1/2" to an inch on the other side for a good connection when rolled. Take the nearest to you portion with the what-nots and roll it towards the other side applying some, but not too much, pressure so that you get a nice and tight but not ripped 巻き (maki) roll.

To cut delicious roll, grab the sharpest knife that you can get your hands on, by the handle. Decide how many pieces you are interested in having per roll, 6 or 8, start by cutting the roll in half. Now, take the two halves and put them side by side so that you cut two at once and go from there by the number you would like to have.

I've found that when cutting, the roll will stay together better if you first start by pushing lightly down and sliding forward to get the cut started, next by pushing a bit harder and sliding in the opposite direction (towards you), finishing the cut.