Ingredients:
- ⅓ cup Rice Vinegar (unseasoned)
Instructions:
- Wash the sushi rice thoroughly in several changes of cold water until the runoff is nearly clear. Drain completely.
- Cook the rice with the measured cold water either in a rice cooker or simmered gently in a saucepan for 15 minutes, then allow it to rest, covered, for an additional 10 minutes.
- Prepare the seasoning (Sushi-zu) by gently heating the rice vinegar, sugar, and salt in a small pan until the sugar and salt dissolve. Do not boil; remove from heat and let cool slightly.
- Transfer the hot cooked rice immediately to a large, non-metallic bowl (Hangiri preferred). Drizzle the Sushi-zu evenly over the rice.
- Using a rice paddle, employ a slicing or cutting motion to gently fold the seasoning into the rice while fanning it rapidly until the rice is glossy and cooled to just above room temperature. Cover with a damp tea towel.
- Slice the sushi-grade fish and vegetables (cucumber, avocado) into thin strips, about ¼ inch thick.
- Place one nori sheet shiny-side down on your bamboo rolling mat (Makisu). Dampen your hands slightly in vinegared hand water (Tenzui).
- Spread approximately ¾ cup of seasoned rice evenly over the nori, leaving a 1-inch strip bare along the top edge. Arrange your fillings in a neat horizontal line across the centre of the rice.
- Lift the mat edge closest to you, fold it up and over the fillings, using your fingers to tuck the rice firmly around the ingredients to start the roll. Continue rolling forward, applying even pressure to shape a tight cylinder.
- Seal the roll by slightly moistening the bare nori edge with water, then finish rolling. Use a very sharp, slightly moistened knife to slice the roll into 6 or 8 even pieces, cleaning the blade between cuts.