Hannah's Yum Yum Sushi

Rolling the sushi

• 1

  Cook rice according to instructions. After it has cooled somewhat, mix the rice vinegar and sugar together. Add to the rice, trying not to over stir. Let cool completely.

• 2

  Take out a sheet of nori and lay it shiny side up on the roller. Place about 1/2 cup of sushi rice on the nori.

• 3

  Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet.

• 4

  Spread the rice over the nori with your hands, leaving a 1/2 inch strip of nori uncovered at the bottom.

• 5

  Place your desired fillings along this strip of uncovered nori on the edge closest to you.

• 6

  Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Make sure you don’t roll the rolling mat into your sushi! I can’t imagine that would taste very good!

• 7

  When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.

• 8

  Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi. It helps to have your knife freshly sharpened; otherwise it’s pretty easy to squish your sushi when you are cutting it. This can cause the sushi to fall apart when you are eating it, and become kind of a pain. Also, it helps to wet your knife before cutting the sushi, so the rice and fillings won’t stick to it.

Tempura Instructions