1 1/3 cups of short grain rice
2 1/2 cups of water
4 nori sheets (seaweed wraps)
selection of fresh vegetables and fish
Cut vegetables into thin slices (Julienne)
Slice fish into thin slices
Combine water and rice in a large pot. Bring to a boil, turn heat off and cover with a lid. When all liquid is absorbed remove rice. When all liquid is absorbed and rice is cooked, place it on a cooling tray in the fridge until the rice is tolerable to touch.
Lay down a bamboo sushi roller mat that is two inches wider than your nori sheet. Fill a small bowl with fresh water to dip your fingers in before removing the rice from the cooling tray (this will allow you to spread the rice without it sticking to your fingers). Place the rice onto the nori sheet and spread it evenly across, leaving one inch around each edge. Place your vegetables along the edge that is closest to you.
Take the two corners of the mat that are closest to you and slowly bring the nori up over itself and the rice, rolling it tightly with the mat as a guide, but do not allow the mat to roll into the rice. Keep pushing the mat away from you so that nori forms a roll and the mat is removed.
Cut the excess inch of nori off each end of the roll using a very sharp knife. Cut the roll into even pieces, approximately one inch in thickness. Each roll makes 6–8 pieces.
TIP: Wet your knife before slicing the sushi; it will cut easier and the rice won’t stick.