Sushi Rice and Sushi Rolling Instructions

For the Rice

1. Place rice in a fine sieve, and rinse until water runs clear.
2. In a large saucepan, mix together water and rice. Cover and bring to a boil.
3. Reduce heat to low and cook 15 minutes.
4. After 15 min, turn heat off and let rice set, covered for 10 min.
5. In a small bowl, mix together vinegar, sugar, and salt until sugar dissolves.
6. Pour over rice and mix well to coat.
7. Cool rice to room temperature before using in sushi.

For the Maki Rolls

1. Place your nori, shiny side down, on the bamboo rolling mat.
2. Cover 2/3 of the nori (from the short end) with 1/3 - 1/2 c sushi rice. You'll want the rice layer about 1/8" thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.
3. Lay filling ingredients in a nice line, 1/3 of the way up the nori.
4. Take the bamboo mat and gently pull the bottom section (with just 1/3 of rice) up over the filling. Continue to roll the sushi, pulling the mat straight away from you to coax a nice roll. Once the roll is complete, pick up the mat with the roll and press firmly. This will press the rice in to position, and the last naked bit of nori will stick to itself, sealing the roll.
5. Cut your roll using a large, sharp knife. If you find things sticking to the knife as you cut, moisten it slightly with a little water.
6. Serve with pickled ginger, soy sauce, and/or wasabi as desired.