Sushi Rolls (Japan)

Ingredients

           Roasted seaweed (8 * 7 1/2, or 21*19cm)

           Raw tuna (sashimi grade)

           Japanese cucumber (or Persian or English)

           Sushi Rice*

           Soy sauce

          Wasabi (if prefer)

        If you don't like raw fish, you can replace it with some pickled vegetables. If you take sushi rolls outside, and if the weather is hot and humid, please avoid using raw fish!!

Sushi rice Before making sushi rolls, you have to prepare sushi rice first!

           Prep time: 1 hour

           Cook time: 10 minutes

           Total Time: 1 hour and 10 minutes

           Yield: 3-4 servings

Ingredients

           1 cup rice (using 240ml cup)

           1 1/4 cup water (300ml)

           3 tbsp sugar

           3/4 tbsp sugar

           1/2 tsp salt

Instructions

          1. Cook rice in rice cooker or make it as instructed in the Steamed Rice recipe. If you are using the Steamed Rice recipe, make sure to use 1/4 cup (60ml) less water for sushi rice.

2. Mix rice vinegar, sugar, and salt in a small bowl.

           3. Put hot rice in a big bowl, and cut vinegar mixture into the rice.

Sushi rolls

           Total time: depends on your technique or rolling!

Instructions

          1. Cut Roasted Seaweed in half (4 x 7 1/2" or 10 x 19cm). Cut tuna into 1/2" (1cm) thick pieces and 7 1/2" (19cm) long. Cut cucumber into the same size, cutting out seeds. (It's OK not to have one 7 1/2" long piece, just add pieces together to make the total length.)

          2. Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1" (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.

          3. Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.