- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1 cup to 2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- wasabi, to taste, plus more for serving
- soy, sauce, to taste, plus more for serving
- pickled ginger for garnish
- cucumber, peeled, cut into small pieces
- avocado, cut into small pieces
- imitation crab meat
- carrot, peeled, julienne cut
- shiitake mushroom, cut into small pieces
- smoked salmon
- fresh tuna, sushi-grade, cut into small pieces
- green onion, julienne cut
- tuna salad
- cooked shrimp, cut into small pieces
- chili sauce
- sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.
Whenever possible, use in-season produce to up the flavour ante in this creamy, crunchy cucumber salad. It’s a perfect salad for warm evenings all summer long.
- 1/2 cup sour cream
- 2 tbsp chopped fresh dill
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1 English cucumber, thinly sliced diagonally
- Stir sour cream with dill, vinegar and salt in a medium bowl. Season with fresh pepper.
- Add cucumber and stir until coated. Serve immediately.