Ingridients :
2 1/4 cups uncooked sushi rice (not long-grained rice!)**
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoon salt
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoon salt
Instruction :
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
Drain the rice in a fine strainer, then place into a saucepan with the 3 cups of water. Allow to stand for 30 minutes. Cover; bring rice to a boil over high heat; then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
In the meantime, while the rice is cooking, stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
Scrape rice into a bowl. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature.
MY NOTES: Lay out your impeccably clean white linen (not terrycloth!) dish towel. Lay a piece of plastic wrap over that. Open up your package of nori and lay the nori on the plastic wrap. The nori is a small square and fragile. Using wet fingers, spread about 3/4 cup of the sushi rice evenly over the nori square, leaving no bare spots, going to three edges, leaving about a half an inch or so at the far end without any rice.
The rice is pretty sticky, so you’ll probably want a clean bowl of water and towel to rise off your fingers as you work.
Drain the rice in a fine strainer, then place into a saucepan with the 3 cups of water. Allow to stand for 30 minutes. Cover; bring rice to a boil over high heat; then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
In the meantime, while the rice is cooking, stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
Scrape rice into a bowl. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature.
MY NOTES: Lay out your impeccably clean white linen (not terrycloth!) dish towel. Lay a piece of plastic wrap over that. Open up your package of nori and lay the nori on the plastic wrap. The nori is a small square and fragile. Using wet fingers, spread about 3/4 cup of the sushi rice evenly over the nori square, leaving no bare spots, going to three edges, leaving about a half an inch or so at the far end without any rice.
The rice is pretty sticky, so you’ll probably want a clean bowl of water and towel to rise off your fingers as you work.
At the end closest to you, lay out what you want your filling to be. Small slender slices work best and make the most attractive presentation as well the easiest to eat and enjoy. At this same end, gently begin to roll, using the plastic sheet to raise and roll the nori/rice over and then under the filling. Tug the plastic out from underneath the nori roll if it’s caught underneath and raise the plastic sheet again, rolling the nori over, using the plastic sheet to help you form the roll, gently using your fingers pressing and forming, keeping everything together. It’s not difficult, you can do it!
