Prep the rice

• For cooking by rinsing thoroughly in a pot or bowl until water runs clear. Prepare sushi rice according to manufactures directions on stove top or rice cooker.
• White rice is cooking, prepare sushi rice seasoning. In a small sauce pot, combine water, rice vinegar, sugar, salt. Place pot on low heat. And heat until salt and sugar resolve. remove from heat and allow to cool.
• Reserve half of finished sushi rice seasoning.
• When the rice has finished cooking, uncover and transfer to a bamboo sushi container or wide shallow bowl using a wooden spoon or spatula. Gently fan the rice to cool down to the point where it is no longer steaming.
• Add half the rice seasoning by pouring a few drops of seasoning over the rice and gently folding to incorporate using a wooden spatula or spoon.
• Continue this alternating between pouring the seasoning and folding the rice until all liquid is absorbed by the rice. Set rice aside until ready to use.

Assemble the rolls

• By placing bamboo mat, flat side up with the slats running horizontally. Optional: wrap mat with plastic film. Place 1 sheet of nori atop the mat.
• Using wooden spatula transfer 1/3 of cooked sushi rice to the side of the nori closest to yourself. Use reserved sushi rice liquid to coat your fingers and spread evenly across the nori.
• Leave about a 1-inch strip of nori uncovered by the rice on the side farthest from you. Rice should resemble a square shape atop the nori, that is about 1/2 inch high, and covers the left and right sides of the nori, with a 1-inch overhang at the end furthest from yourself.
• Place your desired combination of vegetables onto the end of the sushi rice closest to yourself. Lay the vegetables close together in a log pattern.
• To begin rolling, gently lift the end of the bamboo mat and use your fingertips to press the roll together from the outside of the mat.
• Continue to roll and press using moderate pressure until a log begins to form. After you have a full log, continue to roll until the bamboo mat covers the roll completely.
• Use your hands to press the roll together tightly before unrolling the bamboo mat.
• After you have created your rolls, use a very sharp knife dipped in water (or sushi rice seasoning) to slice the roll.
• After slicing and placing onto a serving tray, accompany with a 1 tsp of pickled ginger, 1/4 tsp wasabi with each roll and 1 dish of soy sauce per person eating for dipping. Enjoy immediately

Notes

• To make reverse nori sushi rolls, place the rice on the bamboo mat first, and form the rice to cover the entire mat. Cut a small 1-inch strip from the top of the nori rectangle to form a square. place the square atop the nori and proceed as normal.

Meal Prep Tips

• Store sliced rolls in an airtight container under refrigeration for up to 2 days. To eat, remove from refrigerator to allow sushi to come to room temperature, about 20 minutes. Enjoy with desired accompaniments.

Special Directions for Each Roll

Sweet and Sour Roll

• Do a reverse nori roll by laying rice onto the bamboo mat, then cut nori sheet. Lay avocado, greens, carrots, and apple onto the nori. Roll into maki roll and sprinkle furikake seasoning atop. Slice and serve with accompaniments.

Crunchy Veggie Roll

• Do a traditional maki roll by laying nori, then rice onto the bamboo mat. Lay cucumber, lettuce, avocado, cucumber, onto the nori. Roll into maki roll. slice and place onto a serving tray. Sprinkle crispy onions atop and drizzle with unagi sauce to serve.

Cream Cheese & Onion

• Do a reverse nori roll by laying rice onto the bamboo mat, then cut nori sheet. Lay green onion, lettuce, cream cheese logs, and cucumber onto the nori. Roll to create maki and slice. place on serving tray and drizzle on mint chutney, sprinkle with black sesame seeds and thinly sliced green onion. Serve with accompaniments.