The Quick Recipes Quick and easy recipes
Ingredients:
- 2 cups sushi rice
2 1/4 cups water - 3 tablespoons rice vinegar
1 tablespoon sugar - 1 teaspoon salt
- Nori seaweed sheets
Assorted vegetables (such as cucumber, avocado, carrot, bell pepper, and tofu)
Soy sauce and wasabi (optional)
Instructions:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Combine the rice and water in a pot and bring to a boil over high heat. Reduce the heat to low, cover the pot, and let the rice cook for 18-20 minutes, or until the water has been absorbed.
- While the rice is cooking, prepare the seasoning. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved. Set aside to cool.
- Once the rice is done cooking, transfer it to a large bowl and add the seasoning mixture. Use a wooden spoon or spatula to gently fold the seasoning into the rice until it is evenly distributed. Let the rice cool to room temperature.
- Prepare your vegetables by slicing them into thin, long pieces. Cut the tofu into small cubes or thin slices.
- Lay a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water to prevent the rice from sticking, and take a small handful of rice. Gently spread the rice over the nori, leaving a 1-inch border at the top. Place your vegetables and tofu in a line across the middle of the rice.
- Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. Use the border of rice at the top of the nori to seal the roll closed.
- Repeat with the remaining nori, rice, and vegetables.
- Use a sharp knife to slice the sushi into pieces. Serve with soy sauce and wasabi, if desired.
