Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- Nori seaweed sheets
- Assorted fillings such as cucumber, avocado, crab sticks, and salmon
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions:
Rinse sushi rice in a strainer under cold water until the water runs clear
Combine rice and water in a rice cooker and cook according to the manufacturer's instructions
In a small saucepan, combine rice vinegar, sugar, and salt
Heat over low heat until the sugar and salt dissolve
Remove from heat and let it cool
Transfer cooked rice to a large bowl and fold in the vinegar mixture
Let it cool to room temperature
Place a sheet of nori on a bamboo sushi mat
With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top
Arrange fillings in a line across the center of the rice
Roll the sushi tightly using the bamboo mat, sealing the edge with water
Slice the sushi roll into bite-sized pieces using a sharp knife
Serve with soy sauce, wasabi, and pickled ginger
