Sushi
- 6 sheets sushi seaweed aka nori
- 1 batch prepared sushi rice
- 3 cans of tuna or or crab meat or 1/2 lb sushi-grade raw salmon or desired raw fish of choice
- 4 oz cream cheese sliced into strips
- 1 avocado sliced
- Slivered veggies- carrots, bell pepper, asparagus, sweet potato, cabbage, green beans, greens, sprouts, 1 cucumber
- soy sauce for serving
- Crispy friend onions
- Aoli- mayo and Sriracha, salt, pepper, lime or lemon
- 2 cups Japanese short-grain rice (“sushi rice”)
- 2 cups water
- 4-inch square of kombu (optional)
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sugar (or honey)
- 1 teaspoon fine sea salt
- Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.
- Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
- Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
- Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
- Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
- Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.
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