Ingredients
1 cup sushi rice , (Japanese short grain rice)
1 cup water
1½ tbsp sushi vinegar, or mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt
fillings , such as avocado, cucumber, cooked sweet potatoes or other fillings options include shrimp, salmon, pickled vegetables, etc.
3 sheets nori seaweed
Preparation
Wash the rice with cold water until the water runs clear.
Add it to the rice maker together with water. Cook according to the instruction.
Once cooked, transfer the hot rice to a large bowl and let it cool down slightly.
When it’s still very warm, stir in the sushi vinegar.
Lay out the bamboo mat with an optional piece of plastic wrap on top.
Cut off ⅓ of the seaweed. Then place the rest of the nori sheet on top of the bamboo, shinning side facing down.
Take about ¾ cup of cooked rice and evenly spread over nori while leaving ½-inch at the top of the sheet.
Place the fillings on top of the rice.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away and press the rice and filling together.
Serve and enjoy.
