Ingredients

Sushi Rice

• 2 cups sushi or short-grain Asian rice 

• 2 ¼ cups water 

• 3 Tablespoons rice wine vinegar 

• 2 Tablespoons granulated sugar 

• 1 Tablespoon Kosher salt

Sushi Rolls

• 1 package sushi nori wrappers

• 3 pieces crab stick

• 8 ounces sashimi-grade ahi tuna

• 1 avocado

• 6 scallions

• 1 red bell pepper

• 1 English cucumber

• 1 package enoki mushrooms

• 1 cup mayo

• 1/4 cup Sriracha sauce

• 1/4 cup wasabi powder, re-hydrated

• 1/2 cup low-sodium soy sauce

• Furikake sushi seasoning

• Toasted sesame seeds, for garnish

• Unagi sauce

Instructions

Sushi Rice

Place the rice into a fine mesh strainer and rinse with cold water, repeating until the water is clear. 

Put the washed rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. 

Once it is at a boil, reduce the heat to the lowest setting and cover with a lid. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. 

Combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 20 seconds. 

Transfer the rice into a large mixing bowl and drizzle the vinegar mixture over the rice. Gently fold thoroughly to combine and coat the grains of rice with the mixture. 

Allow to cool to room temperature before using to make sushi or sashimi.

Sushi Rolls

Wrap a bamboo sushi mat with plastic wrap to prevent the rice from sticking to it.

Cut all the sushi ingredients into 1/4-inch thick strips and set aside in the refrigerator until ready to build.

Lay a sheet of nori on the bamboo mat and wet your hands with cool water. Working with the sushi rice, place it on the nori and gently pat it around the area to be covered. 

Do not mash the rice into the mat; think of it as “dotting” the rice onto the nori, and then spreading it around. 

Lay one strip of 1-2 ingredients the full length of the sushi from end to end, about 2 inches from the side closest to you. Place your thumbs underneath the bamboo mat and roll up, tucking the leading edge and ingredients with your fingers.

Complete the roll by either gently squeezing it with the mat into a square or a circle.

Take the sushi roll off the bamboo mat and place it on a cutting board. Wiping the knife with a wet towel, make a cut in the center of the roll, then put the two logs together to cut both at the same time.

Serve immediately with soy sauce and wasabi, if desired.

To make an “inside out roll”, follow the same steps as above, but, after you have lined the nori with the rice, flip it over on the mat before placing the ingredients.

Roll it in the same manner to seal the ingredients in, and the edges. Place it on a cutting board and cover with a piece of plastic wrap. Cut the roll into pieces with the plastic wrap to keep the rice from falling off when slicing.