Presented by Christopher R. Williams, Johnson and Wales University
3 cups sushi rice (before cooking)
3 ¼ cups water
Add to the rice maker and set the time to begin cooking.
When rice is done cooking, prepare the sushi rice vinegar mix.
Rice vinegar mixture
1/3 cup rice vinegar
3 tbsp sugar
Place rice vinegar and sugar into a small sauce pan.
Over low heat mix until the sugar dissolves. Let the mixture cool.
While your rice is still hot, move it to a large wooden bowl.
Take vinegar mixture and sprinkle it lightly in small amounts over the rice, making horizontal and then vertical cutting motions across the rice. This gives each rice grain a chance to be coated by the vinegar mixture.
Thinly slice or julienne carrots, cucumbers, avocado, crab meat, etc. This can be done with a slicer or by hand. Slice sushi ingredients as thinly as you can.
Set ingredients in small bowls, arranging them for easy access in a line or circle. You will be taking small bits from each bowl as you assemble your sushi.
Lay your nori sheet onto your bamboo mat Grab a small handful of sushi rice. Cover bottom three-quarters of nori sheet with thin layer of rice, leaving the top quarter of the nori sheet empty.
Begin rolling your sushi roll by putting the tips of the four fingers of each hand on top of sushi ingredients to hold them in place while keeping both thumbs on the back of the bamboo rolling mat closest to you, as pictured above.
Push the mat forward until the mat is completely around the sushi roll and until the top and bottom edges of the nori meet.
Pull your four fingers out from the mat and roll.