Sushi
Anne
ingredients
- 2 c short-grained rice
- 2 c Water
- 1/4 c rice vinegar
- 1 T sugar
- 2 t salt
- Nori
- sashimi grade tuna
- 1 cucumber
- 1 avocado
- mayonnaise
directions
- 1
Rinse rice until water runs clear. Drain. Cook.
- 2
Mix the rice vinegar, salt and sugar together. When rice is done cooking, pour the vinegar mixture over the rice and ’fluff’ to evenly distribute the vinegar mixture. Cover and cool to room temperature.
- 3
Make sure to avoid any contact between metal equipment and the vinegar as the vinegar will react with the metal and give the rice a metallic taste.
- 4
We usually use Nori, a layer of rice spread over the entire surface, thin slices of sashimi grade tuna, a thin slice of cucumber, slices of avocado, and a little mayonnaise in a line about 1/4 of the way in from one edge of the Nori. Roll using a bamboo matt. Cut into slices using a serrated knife.
- 5
Serve with soy sauce and wasabi paste.
Source: Kyle Widstrom
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