1 pack nori seaweed, large or medium (quality nori seaweed must be crisp, look for a well-sealed package)
For fillings – (choose from these combinations)
1 cucumber, cut into thin strips the same length as seaweed
1 avocado, peeled, pitted and cut into thin strips
Fresh cilantro, minced
_ 2nd combination _
2 oz daikon radish, cut into strips
2 oz pickled ginger
4 oz small shrimp, cooked
_3rd combination _
4 oz prosciutto
1 cucumber, cut into strips
1 avocado, peeled, pitted and cut into thin strips
2 oz pickled ginger
Directions
Directions
Cook rice in water in about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl.
Mix vinegar, sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry.
With a large wooden spoon, mix rice with a slicing motion. Leave the rice in the bowl, covered with a damp cloth.
To assemble sushi rolls: Place one sheet of nori seaweed on the bamboo may. Spread approximately ¾ cup rice onto seaweed, flatten with the back of a spoon.
Leave uncovered 3/8 inch (1cm) at from of sheet and ¾ inch (2cm) at end of sheet. Place all filling ingredients at center.
To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.)
Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds approximately ½ inch thick.
