- 4
Ingredients
- Suggested Fillings (feel free to make up your own):
- 3 Cups Rice
- 3 Cups Water
- 3 Tbsp Vinegar (I use rice vinegar)
- 1 Tbsp Agave Nectar
- 1 Tsp Salt
- Cucumber, peeled and cut into matchsticks
- Carrots, peeled and cut into matchsticks
- Red Bell Pepper, cut into matchsticks
- Avocado, cut into strips
- Cooked Crab Meat
- Cooked Shrimp, halved
- Sesame Seeds
- 8-10 Nori Seaweed Sheets
- Soy Sauce (I use low sodium)
Preparation
Step 1
1. Place rice in a strainer and rinse well.
2. Place rice and water in a rice cooker and follow rice cooker directions. If you are cooking rice in a pot, cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone.
3. Place the rice in a wide, shallow bowl or on a large sheet tray.
4. Mix the vinegar, agave and salt in a bowl and then sprinkle over the rice tossing with a wooden spoon.
5. Fan the rice with a magazine or piece of cardboard until cooled (this is a great activity for you kids to help you out). Rice should be shiny, not mushy.
6. For hand rolls, cut a sheet of nori in half lengthwise and place shiny side down on a work surface.
7. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers (this is very important), form the rice into a 3-inch square, patting down the rice, leaving a 1/2-inch border. Place some of the fillings on top the rice facing the top left corner. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
8. For sushi rolls, place a sheet of nori on a bamboo mat or piece of plastic wrap on top of a flexible placemat, with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Lay choice of fillings on top of the rice. Begin rolling the edge of the bamboo or plastic wrap closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete. Dip a knife in water and cut the roll into 6 even slices. Repeat for each maki.
9. Arrange the rolls cut side up on a plate and serve with soy sauce.