Sushi Roll

Recipe Information

Ingredients

• nori (seaweed)
• 1 qt Prepared sushi rice (seasoned with 2 tbsp rice vinegar and 2 tbsp sugar)
• lb sushi grade raw salmon or tuna
• 2 carrots (thinly sliced)
• 1 cucumber (thinly sliced)
• Small bowl of water

Optional for Garnish

• Soy sauce
• Wasabi
• Pickled ginger

Directions

1. Wrap your bamboo mat in plastic wrap (so the roll won't stick to it).

2. Lay out a piece of nori on your bamboo sheet.

3. Dip your fingers in the water. Pick up a small handful of rice and gently press it onto the nori. Spread out the rice so that it is uniformly thin. Leave a centimeter of the bottom edge of the nori uncovered for sealing the roll at the end.

4. Layer filling ingredients along the bottom of the nori, on top of the rice. Lay out ingredients as close together as possible.

5. Lift up the mat underneath the top of the nori (where your filling is), and begin to roll tightly making sure that the initial edge gets tucked under.

6. Take a sharp knife and cut the roll into your desired thickness. Repeat to make as many rolls as you would like. Enjoy!