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1
Prepare rice.
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2
Rince rice well in strainer until water runs clear.
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3
Boil rice on medium for 5 minutes.
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4
Keep covered and DO NOT stir.
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5
Reduce to simmer for 10 minutes
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6
While rice is cooking, heat rice vinegar, sugar and salt until sugar and salt are dissolved.
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7
Set aside and let cool.
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8
Once rice is done simmering, transfer to a bowl and slowly add vinegar mix while stirring rice to ensure even distribution.
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9
Now let rice cool to room temperature.
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10
I like the inside out style rolls, so break nori sheet in half and make sure your bamboo rolling sheet is covered in plastic wrap.
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11
With wet hands (to avoid rice sticking to you)take a good handful of rice and press evenly to all edges of nori sheet.
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12
Then flip nori sheet so rice is now on bottom and you have a clean sheet to add fillings.
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13
I like to put a very thin spread of wasabi paste to start.
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14
Cut slices out of cream cheese block and line up evenly in the middle of nori sheet the length of sheet.
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15
Thinly slice salmon or fish of choice (tuna and crab work very well too).
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16
Add next to cream cheese.
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17
At this time you can add other items like avocado, cucumber......
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18
Slowly and gently roll your masterpiece and be sure to add enough pressure so rice will cause sushi roll to stick in it's shape.
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19
I refrigerate them for a half hour or so before I cut into about 6 pieces.
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20
Be sure to use a wet knife as the cream cheese will start sticking to a dry blade causing a mess.
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21
You can then add sesame seeds and Sriracha for some added flavor and texture.
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22
This is about as basic as it gets.
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23
It sounds like a lot of steps but after a time or two it's nothing to get some fresh rolls at home.
