Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet regarding 1-inch from the sting of the mat nighest to you and leave a number of the bamboo mat exposed on either facet of the nori sheet. Wet your hands in cool water and take a couple of dish rice. Place the rice within the center of the nori and use your fingers to unfold the rice equally over the nori. take care to depart a 3/4-inch strip of nori uncovered on the so muc
h facet. Place tuna strips and a few cut vegetable, cucumber or avocado on the middle of the rice. take care to not make full the nori. Place your fingertips over the fillings to carry them in situ. Then, use your thumbs to raise up the sting of the bamboo rolling mat nighest to you. Begin rolling the mat far from you, whereas applying pressure to the fillings to stay the roll firm. Roll the mat over slowly till it covers the rice and therefore the close to and much sides of rice be a part of, still departure the 3/4-inch strip of nori, rice-free, exposed. whereas holding the bamboo mat in position, apply pressure to the roll along with your fingers to create the roll firm. Slice the appear [*fr1], then cut each rolls double to create half dozen equal sized items. Repeat this method with the salmon and numerous fillings, nori and rice.
Rinse the rice in cold water whereas stirring briskly to get rid of any dirt. Drain the rice fully. Place the rice and therefore the half dozen cups of water in an exceedingly medium sized cooking pan and canopy it with a decent fitting lid. Bring the water to a boil medium heat. enable the water to boil for three minutes so cut back the warmth to low and continue preparation quarter-hour while not removing the lid. take away the rice from the warmth and take away the lid (the water ought to now not be visible). flip the rice out equally on a well-greased cookware employing a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt whereas mixture with a spatula or rice paddle till the rice reaches temperature. Keep the rice lined with damp paper towels or napkin till the rice is prepared to use.
- 5 sheets nori
- 2 cups sushi rice, recipe follows
- 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
- 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
- 1 hot house cucumber, julienne
- 1 carrot, peeled and julienne
- 1/2 avocado, thinly sliced
- 5 cups short-grain sushi rice
- 6 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt