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1
Place sheet of nori vertically on mat.
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2
Wet fingers and palms with rice vinegar and spread about 1 cup of sushi rice evenly over nori.
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3
Cover with plastic wrap and press evenly.
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4
Turn over so that now nori is on top and the plastic wrap is on the mat.
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5
Lay fillings horizontally across the end of nori closest to you.
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6
Roll almost one complete turn, stopping to press and make firm, then complete the roll.
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7
Dampen the knife with rice vinegar and cut roll into 1 inch slices.
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8
Gently remove the plastic wrap.
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9
Serve with pickled ginger, wasabi and soy sauce as condiments
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10
Rinse rice in water until the water runs clear and then drain in a colander for 1 hour.
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11
Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water.
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12
Over medium heat, cover and bring the water to a boil.
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13
Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes.
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14
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed.
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15
Remove from the heat, remove lid, and place a towel over pot.
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16
Replace lid and let stand for 10 to 15 minutes.
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17
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan.
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18
Heat over low temperatures, stirring, until sugar and salt dissolve.
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19
Let cool.
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20
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon).
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21
Run the spatula through the rice in slicing motions to separate the grains.
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22
While doing this, slowly add vinegar mixture.
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23
Add only as much as is necessary; the rice should not be mushy.
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24
If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
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25
Do not refrigerate the rice.
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26
Keep it in the tub covered with a clean cloth until ready to use.
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27
The rice will last one day.
