- 2 cups sushi rice
- 1 3/4 cups water
- 1/2 cup rice vinegar wine (rice seasoning)
- 2 tbsp mirin
- 1/4 cup sugar
- 2 tsp salt
Wash rice and drain well.
Place rice and water into a rice cooker, turn it on and wait wait for the rice to cook. Allow the rice rest for 20 minutes.
Combine vinegar, mirin, sugar and salt in a small saucepan and set over medium heat until the mixture is hot and the sugar dissolve. Do not allow it to boil.
Fold half of the vinegar mixture into the rice. It should have the pleasantly sweet acidic edge. If necessary, fold in more vinegar mixture.
How to roll into sushi roll:
- a bamboo mat (makisu)
- dried sea weed (nori sheet)
- crab stick
- cucumber, cut lenght wise
- avocado, cut into strip
- some mayo
Step 1: Put a sheet of nori (dried seaweed) on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Step 2: Place fillings lengthwise on the sushi rice.
Step 3: Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Step 4: Press the bamboo mat gently, shaping the sushi roll. Remove the bamboo mat.
Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-sized pieces. Serve the sushi roll