Sushi Rolls
Most people’s idea of sushi doesn’t even originate in Japan; it was developed in Southeast Asia. The rice layer(s) in a sushi roll can be on the outside or the inside. Fillings include cucumber, avocado, crab meat, fishes, etc. Sushi rolls that are so popular at picnics are also easy to make and packed with healthy ingredients.
Instructions
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Vinegar mixture: combine rice vinegar, sugar, and 2 teaspoons salt in a small saucepan over medium heat.
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Cook Organic Reisduft Short Grain Japonica rice as instruction on the back of the pakage. When the rice is cooked, pour rice vinegar mixture over rice and fluff using a fork. Allow rice to cool completely by transferring to a baking sheet.
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Slice vegetable into thin matchsticks.
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Lay the bamboo mat on a flat surface. Cover with a sheet of plastic wrap allowing a 1-inch overlap from the mat. Place a nori sheet over plastic wrap with rough side of nori facing up. With wet hands, grab a handful of rice and place in the center of the nori. Press the rice out towards to edges of the nori sheet, grabbing more rice (and water) as you go. The rice filling should be 1 cm thick and 1/2-inch from the border.
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Sprinkle a bed of sesame seeds over the rice.
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Add one more sheet of plastic wrap over the rice coated with sesame seeds, overlapping 1″ on all sides. Carefully place one hand on top and flip the sheet so the plain side of the nori is facing up. Then remove the top layer of plastic wrap. Add your desired amount of ingredients to the center of the nori.
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Fold the nori over the ingredients and tuck the edge underneath. Continue to roll using firm pressure and peeling back plastic wrap and mat as you go. Dab cold water on the edge of nori to seal roll. Repeat with remaining nori until you run out of ingredients!
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Slice roll in half and then cut into 6-8 pieces. Serve with soy sauce.
Ingredients
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2cupsFresh water
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6tbspRice vinegar
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2tbspSalt
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6Nori
