SUSHI

Ingredients

• Rice:

• 1 cup short grain Calrose rice

• 1 cup water

• 1/4 cup rice vinegar

• 1 Tbsp sugar

• 1-2 tsp salt

  Fillings:

• 4-5 sheets nori

• 1/2 lb salmon or any sushi-grade seafood

• 1-2 avocados

Directions

Step 1

Rice Cooker Method: Rinse rice in water until it becomes clear. Add rice and water amount as instructed by the rice cooker and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close the lid and start the rice cooker. Use white rice setting if available. Once it's done, let stand covered for 10 minutes.

Stovetop method: Rinse rice in water until it becomes clear. Add rice and water to the saucepan and stir well. For best texture, soak rice for 20 minutes in water before cooking. Bring water to a boil for just a minute. Reduce to low and simmer, covered, for 15 – 20 minutes until moisture is absorbed. Remove from heat, let stand covered for 10 minutes.

Step 2

While the rice is cooking, heat the rice vinegar, sugar and salt together in a small saucepan over medium-high heat until the water comes to a gentle simmer, whisking until the sugar has dissolved. Once the rice is cooked, transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a wood spatula to very gently fold the rice, fully incorporating the vinegar, being careful not to mush the rice. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice. Let it cool to room temperature.

Step 3

Using a very sharp Chef knife, cut the fish into rectangular slices about one centimeter thick. Place a small bowl of water. This can be used to dip your fingertips in as you work so the sushi doesn’t stick to your fingers. Place the nori on a bamboo mat, rough side up. Then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with your fingertips. Layer fish and avocado on the rice, cutting fish if necessary, to fit on the nori sheet. Then gently roll it up. Slice with a sharp knife and enjoy.