– Sushi Rice. This is not regular ol’ rice, but specifically for sushi and is much stickier.
– Nori sheets. This is the seaweed you will be rolling your sushi filling in.
– Rice vinegar
– Solution of 1/3 cup water and 1 tablespoon rice vinegar in a small bowl.
– Desired sushi filling.
First, prepare the sushi rice by cooking 1 cup rice in 1 1/4 cups water for about 20 minutes. Then place the rice in a large plastic or glass bowl, sprinkle with 2 tablespoons rice vinegar and 1 teaspoon sugar, mix, and cover with plastic wrap. Let it cool until just slightly warmer than room temperature, about 10 minutes.
When the rice is cooked and cooled, simply place the nori sheet onto your bamboo mat and with wet hands, spread a small handful of rice onto the nori. You want a thin but consistent layer of rice, filling the bottom 2/3 of the sheet. Now you can fill it with whatever your heart desires! Avocado, baked tofu, shitake mushroom, chopped cashews, spinach… the possibilities are endless. Just spread a small amount of whatever your chosen sushi filling in a line in the center of your rice.
Once the filling is in, simply roll up the nori as tight as you can, starting from the end closest to you and working your way out. Use the bamboo mat to help you. Nobody likes a loosely-wrapped sushi roll! When you’re finished rolling, seal the end of your nori (in other words, seal up the roll) by dipping your fingers into your water/rice vinegar solution and spreading it over the edge of the nori sheet.
Finally, use a sharp, serrated knife to cute the roll into 1-inch sections and voilà! You’ve got homemade sushi.