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1
Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down.
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2
Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet.
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3
Wet your hands in cool water and take a handful of sushi rice.
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4
Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori.
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5
Be sure to leave a 3/4-inch strip of nori uncovered on the far side.
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6
Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice.
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7
Be careful not to overfill the nori.
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8
Place your fingertips over the fillings to hold them in place.
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9
Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you.
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10
Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm.
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11
Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed.
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12
While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
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13
Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.
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14
Repeat this process with the salmon and various fillings, nori and rice.
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15
5 cups short-grain sushi rice
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16
6 cups water
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17
1/2 cup rice vinegar
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18
2 tablespoons sugar
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19
1 teaspoon salt
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20
Rinse the rice in cold water while stirring briskly to remove any dirt.
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21
Drain the rice completely.
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22
Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid.
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23
Bring the water to a boil over medium heat.
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24
Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
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25
Remove the rice from the heat and remove the lid (the water should no longer be visible).
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26
Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle.
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27
Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature.
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28
Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
