Sushi Roll Recipe

Prepare the Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Cook the rice according to the package instructions. 3. Once cooked, transfer the rice to a large bowl and let it cool slightly. 4. Mix in 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Stir until the sugar and salt are dissolved.

Prepare the Fillings

1. Slice fresh vegetables (such as cucumber, avocado, and carrots) into thin strips. 2. Prepare fish (like salmon or tuna) by cutting into thin slices. 3. Lay out nori sheets (dried seaweed).

Assemble the Sushi Rolls

1. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. 2. Lay a sheet of nori on the mat, shiny side down. 3. Wet your hands with water to prevent sticking and spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge free of rice. 4. Arrange your fillings in a line across the center of the rice. 5. Carefully lift the edge of the mat closest to you and begin rolling the sushi away from you, pressing gently but firmly to keep the roll tight. 6. Once rolled, use a sharp knife to slice the sushi roll into bite-sized pieces.

Serve

1. Arrange the sushi pieces on a platter. 2. Serve with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.