1 hour Makes 8 Rolls
- 4 ONE ORGANIC nori half sheets
- 2 cups Japanese short grain (or sushi) rice
- 2 ½ cups water
- ¼ cup seasoned rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
- Your favorite vegetables cut to matchstick pieces
- Your favorite sashimi (raw fish) cut to strips
- Rinse the rice and pour it in a medium saucepan with 2 ½ cups of water. Bring the water to boil. Then, reduce the heat to low and let the rice simmer until nearly all the water has evaporated, about 15 to 20 minutes. Turn off the heat and cover saucepan with a lid. Let it stand for 10 minutes.
- Pour the rice into a large bowl and stir in rice vinegar, sugar and salt. Fold rice over about 10 times to release heat from the rice. Let it cool for an hour. If you are in a rush, spread rice over a large baking sheet and let it cool for 30 minutes.
- Lay a piece of nori on a sushi mat, shiny side down. Wet your hands. This prevents rice from sticking to your hands as you work with it.
- Spread ½ cup of rice on top of the nori, making sure to cover the entire surface area. Place some vegetables and/or sashimi along the bottom of the nori sheet and roll up the sushi.
- Wet a sharp knife with a damp cloth and cut the maki roll into small pieces. Sushi rice is very sticky, so you want to make sure you are using a sharp, slightly wet knife to slice the sushi.
- Best served immediately.