Most of the prepared (store bought) sushi rolls contain wheat and soy ingredients. Its fairly easy and fun to make your own.
- 3 1/2 c. water
- 2 c. medium grain sticky rice
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 pkg of nori sheets
- 1/4 c. mayonaise
- 12 oz. smoked salmon or crabmeat, sliced into slivers
- 2 large avocados
- 2 large carrots, peeled & cut into matchstick pieces
- 3 mini cucumbers, cut into matchstick pieces
- wasabi paste
- pickled ginger
1. Place water in a medium pot, cover and bring to a boil. Add rice, cover, and reduce heat to low. Simmer for 15 – 20 minutes until water has been absorbed. Turn off heat and let rice stand covered for 5 minutes.
2. Stir together rice vinegar, sugar and salt together in a small bowl. Add mixture to rice in pot and stir together just enough to distribute through the rice. Cool the rice in the fridge for 30 minutes.
3. Place a nori sheet on top of a wooden sushi mat with the long side of the nori facing you. Spread the nori with 1 tsp of mayonaise. Take a 1/2 c. of rice and spread thinly over the nori with your fingers. Leave a 1/4 inch border without rice on the nori side closest to you. Leave a one inch border without rice on the nori side that is farthest away from you. The rice will be very sticky so use water to moisten your fingers as needed.
4. Place a row of salmon or crab pieces along the centre of the rice. Layer about 1 to 2 tbsp of each of the vegetables along side the salmon.
5. Lift the side of the mat closest to you and roll away from yourself, pressing on the ingredients in the centre of the nori sheet. Keep rolling until the borders of the nori meet. Using your fingers, moisten the 1 inch border with some water and seal.
6. Using a sharp knife with a thin blade, gently slice the nori roll into 1 inch slices. Serve with wasabi and pickled ginger.