- 6 sheets nori
- 2 cups sushi rice, recipe follows
- 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
- 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips
- 1 very thinly sliced cabbage
- 1 carrot, peeled and julienne
- 3 scallions, sliced long into quarters (long quarters).
- 2 avocados, thinly sliced
- Organic soy sauce - NO EXTRA SEASONING and powered wasabi with NO FOOD COLORING.
- Toasted sesami seeds or asian sushi "sprinkles" (check ingrediants for dye or artificial flavors and avoid).
- Optional: fresh cream cheese, flying fish roe, quail egg, enoki mushroom (all easily found at any asian market). Try "cowboy sushi" made with thinly sliced organic fed beef or chicken... or desert sushi made with mango, avacado and a thin spread of cream cheese and sesami seeds. *all of these ingrediants have moderate+ amounts of salicylates. Use sparingly depending upon your sensativity level.
Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, scallion or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, wet the end of the nori roll so that it will stick to your rice-filled roll. Then continue rolling, and apply gentle but firm pressure to the roll with your fingers to make the roll firm. When finished, dip a very sharp knife in water, and slice the roll in half, then cut both rolls twice to make 6 (to 8) equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
5 cups short-grain sushi rice
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
Optional sauce: Mix 1/8 cup mayo, two sashes of soy sauce, 1 tbl of white sugar and 1tbl prepared wasabi. Use on the inslde or outside of the roll for extra flavor. See photos #38 and #39.
ALSO NOTE: if soy sauce has too much sodium for you, try a squeeze of lime with your sushi! ENJOY!!!