I love sushi. So naturally I have to periodically make my own sushi. It’s really not all that hard.
For starters you’ll need a good knife, a sushi mat, cutting board, a glass of room temperature tap water and plastic wrap the most important items. The plastic wrap goes around the sushi mat to keep it from getting all gunky. And its necessary to have a sharp knife for slicing fish and the rolls.
For the sushi rice:
2 cups of sushi rice, cooked.
1 tablespoon sugar
up to 1/4 cup rice wine vinegar
Let cool to the point that you can work with it with your hands.
The tap water comes in handy because the rice is really sticky so it helps to keep the rice from sticking to your fingers.
Spread the rice across the seaweed and then put filling in. (The picture above is for a Philadelphia Roll). Once the sushi is rolled use the mat to help slice the sushi to the desired width.
The fruits of my labor: California roll and a Philadelphia roll.