Suchi
Simple Sushi Rolls (Maki)
Ingredients:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Nori sheets (seaweed)
- Fillings (choose any combination):
- Cucumber (thinly sliced)
- Avocado (sliced)
- Carrot (julienned)
- Cooked shrimp, crab, or smoked salmon
- Soy sauce, for dipping
- Wasabi and pickled ginger (optional)
Instructions:
- Cook the Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then cover and reduce heat to low for about 15 minutes. Remove from heat and let it sit for 10 minutes.
- Season the Rice:
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, transfer it to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or spatula. Let it cool to room temperature.
- Prepare the Sushi Roll:
- Place a bamboo sushi mat on a clean surface. Lay a sheet of nori shiny side down on the mat.
- Wet your hands to prevent sticking, then take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- Add Fillings:
- Lay your chosen fillings horizontally across the center of the rice.
- Roll It Up:
- Starting from the bottom, use the bamboo mat to lift the edge of the mat and roll the sushi away from you, pressing gently but firmly. Roll until you reach the top border. Wet the border with a little water to seal the roll.
- Slice and Serve:
- Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
- Serve with soy sauce, wasabi, and pickled ginger on the side.
Enjoy your homemade sushi!
