Preparation

• Step 1 Sushi Rice 1.
• Step 2 Mix rice vinegar, sugar, and salt in small saucepan.
• Step 3 Cook over low heat until sugar dissolves.
• Step 4 Set aside to let cool.
• Step 5 Put the rice in a bowl and wash it in cold water.
• Step 6 Repeat washing until the water becomes clear (or close to it).
• Step 7 Drain the rice in a colander (lined with paper towels to catch the rice).
• Step 8 Place the rice in a medium saucepan (or you could use a rice cooker) and add water.
• Step 9 Let the rice soak for one full hour.
• Step 10 On the stove, cover with a lid and bring to a boil over high heat.
• Step 11 Turn the heat down very low and cook 15-20 minutes until the water is almost gone.
• Step 12 Remove the pan from the heat and let it steam for 10-15 minutes.
• Step 13 Use a paddle to spread the hot rice into a large wooden or glass plate (not metallic because it will react with the vinegar).
• Step 14 Sprinkle the vinegar mixture over the rice, and use a paddle to fold it into the rice.
• Step 15 As you work with the mixture, use a fan to help to cool the rice and remove the moisture.
• Step 16 This will give it a shiny look.
• Step 17 Once the vinegar has been mixed in, the rice is ready to be used.
• Step 18 It's the best when used right away, but you could always store left overs in an airtight container in the fridge.
• Step 19 The recipe yield about 4 cups of cooked rice.
• Step 20 Sushi Roll 1.
• Step 21 Using a rolling mat covered by plastic wrap, place a sheet of Nori, shiny side down, and spread 1 cup of cooked sushi rice over the Nori.
• Step 22 Leave a 1/2 inch strip uncovered at one end (length-wise).
• Step 23 If you are spreading the cream cheese, do this first length-wise near the middle of the rice.
• Step 24 If you match-sticked everything, arrange the ingredients together in the center of the rice also.
• Step 25 Roll the mat away from you, using your fingers to help hold the ingredients down in place.
• Step 26 Press forward to shape the sushi into a cylinder.
• Step 27 Grip the rolled mat firmly with both hands, then remove the sushi.
• Step 28 Cut the rolled sushi into bite-sized pieces.
• Step 29 Take a very sharp knife and wipe it with a wet cloth before you slice the roll.
• Step 30 Slice with one, swift motion rather than sawing back and forth.
• Step 31 You could definitely find pictures for these instructions online if not on the Nori wrapper.
• Step 32 The recipe makes 4 rolls, serve with ginger, wasabi, soy sauce, whatever...but just enjoy.