Sushi Rice
Ingredients:
• 2 cups short-grain sushi
rice
• 2½ cups water
• ⅓ cup rice vinegar
• ¼ cup sugar
• 1½ teaspoons kosher
salt
Instructions:
1. Rinse rice under cold water
until mostly clear (4–5 times).
2. Cook in rice cooker with 2½
cups water.
3. Let rest covered 10 minutes.
4. Warm vinegar, sugar, and salt
until dissolved (do not boil).
5. Pour over warm rice and fold
gently. Do not mash.
6. Cool to room temperature before
rolling.
Rice should be sticky, glossy, and room temperature.
Vegetable Filling
• 1 large
carrot, julienned
• 1 large
cucumber, cut into thin sticks
• 1–2 ripe
avocados, sliced
• 2 tablespoons
sesame seeds (optional)
Sweet Potato Filling
• 1 large
sweet potato
• 1 teaspoon
oil
• Pinch of
salt
• 1 teaspoon
rice vinegar
• 1 teaspoon
honey
• 1 teaspoon
sesame seeds
Instructions:
1. Roast sweet potato at
425°F for 12–15 minutes until soft.
2. Blend or mash until
peanut-butter consistency.
3. Let cool before using.
For Rolling
• 4–5 nori sheets
How to Roll
1. Place nori shiny side
down.
2. Spread thin layer of
rice, leaving ½ inch at top.
3. Add fillings in a thin
line across bottom area.
4. Roll tightly using a
bamboo mat.
5. Slice with a damp knife.
For inside-out rolls, spread rice, flip nori over, then add
fillings.
Serve With
• Soy sauce
• Wasabi
• Pickled ginger
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