Mike's Sushi
Ingredients
Sushi Base
Protein Options
Fillings & Toppings
Instructions
- 1
Cook Nishiki short grain rice with equal parts water.
- 2
Season the cooked rice with rice wine vinegar while still warm. Use shortly after making for best results, as rice tends to get coarse in the refrigerator.
- 3
Lay a sheet of Yaki Nori (roasted seaweed) on a cloth over a bamboo rolling mat, shiny side out.
- 4
Line up a row of rice and your choice of ingredients across the seaweed.
- 5
Roll the sushi tightly using the bamboo mat.
- 6
Seal the end with a bit of soy sauce to dampen.
- 7
Let sit in refrigerator to seal.
- 8
Slice into bite-size pieces and serve.
💡 Cook's Notes
Yaki Nori should always be used with the shiny side facing out. Nishiki rice is available at oriental food stores.
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