Four Step Sushi

Sushi is quick, inexpensive, and tons of fun to make with friends!! This recipe makes 5 sushi roles.

Ingredients Used

• Japanese Rice
• Rice Vinegar (regular vinegar works fine)
• Seaweed Sheets

• Fresh Salmon
• Cucumber
• Fish Eggs
• Spicy Mayo (Mayonnaise and Sriracha Sauce)
• Avocado
• Ginger
• Wasabi

Rice

3 cup white rice (sushi rice if you can get it)

6 cups water

Japanese Rice works best because it becomes sticky. Before you boil, rinse the rice in water a few minutes to get most of the excess starch out. Let the rice water boil and then bring down to a simmer until fully cooked. After about 15 minutes, the water should be fully evaporated and the rice should be ready.

Vinegar

9 Tbsp rice wine vinegar

6 Tbsp sugar

1 1/2 tsp salt

Combine these ingredients in a small bowl and add to the rice when fully cooled. This is to make the rice more sticky. Stir in to the rice and let it dry, letting out all the moisture from the heat.

TIP: Wrap bamboo mat in cling wrap to keep the rice from getting pressed into the mat. This is an easier cleaning process.

Lay down a thin layer of rice evenly over the mat. Try to get it in the same shape as your seaweed sheets. Make sure not to press too hard and avoid making clumps.

About 2 to 3 inches from the top of the role, add your ingredients, making sure to spread them out evenly across the role from end to end.

TIP: Pre-cut your ingredients and have them organized around you while you put together your roles.

TIP: Avocado tends to turn brown through contact with the air, add a few drops of lemon juice to preserve it for longer.

Begin to role the sushi, being careful to keep all the ingredients compacted.