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1
Wash the rice gently until the water is completely clear (about 6 to 8 washes).
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2
Place the rice in a medium saucepan with 3 cups of water, and let stand for about 30 minutes, until the rice turns white.
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3
Cook the rice for 15 minutes, on medium heat with the lid on, without ever taking it off (use a glass lid to go see when it boils).
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4
After cooking for 15 minutes, turn off the heat, and wait another 15 minutes with the lid on.
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5
After this time, place the rice on a serving platter to cool.
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6
It is normal for some rice to be stuck on the bottom of the pan, do not scrape and use.
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7
For the rice sauce, in small saucepan, add vinegar, sugar, and salt and heat without boiling, until sugar dissolves.
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8
Gradually pour this sauce in the rice, stirring and mixing it carefully.
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9
Finally, prepare the kitchen counter so all ingredients are on hand. These are: the rice, a bowl with water and ice, the seaweed, the cucumber, the carrot, the shrimp, a mat (in photo, an individual table cloth was used) and a plastic bag (transparent for freezing, or plastic wrap).
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10
Place the mat, with the bag on top, on the work surface. Place a Nori sheet with the rough side facing up on the bag.
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11
Wet your hands in cold water, and take a little rice. Spread it on the Nori sheet with your thumbs, leaving a free space at the end. Add a carrot strip, a cucumber strip, and the shrimp, about 4 or 5 per sheet (try to straighten the shrimp as much as possible).
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12
Curl using the mat as if it was a roll of dough, and press down firmly.
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13
Cut the roll in half with a sharp knife, and then in half again until it reaches the desired thickness, 8 equal parts in recommended.
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14
Wipe the knife clean after each cut.
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15
Serve cold, and garnish with Japanese sauce to taste.
