1 hour Makes 24 pieces
- 2 ONE ORGANIC nori sheets
- 2 cups Japanese short grain (or sushi) rice
- 2 ½ cups water
- ¼ cup seasoned rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
- Prepared unagi (eel), tamago (eggs) or sashimi (raw fish).
- Wasabi (Japanese horseradish)
- 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.
- Using scissors, cut each sheet of nori into ½-inch strips.
- Chop the unagi, tamago or sashimi into thin pieces.
- Wet your hands. This prevents the rice from sticking to your hands as you work with it.
- Take a small amount of rice, about 3 tablespoons full. Squeeze and roll the rice into a firm, slightly rectangular log. Top the rice with a piece of unagi, tamago or sashimi. Wrap a strip of nori around everything, trimming off any excess nori. When working with sashimi, it is common to add a tiny dab of wasabi (Japanese hot mustard) between the rice and sashimi slice. Repeat for the remaining rice.
- Best served immediately.