Remember to make sure you make the rice early enough that it can cool completely before you start to make your rolls. We made some appetizers - edamame beans and tempura green beans - while we waited for the rice to cool.
2 cups Japanese Rice
3 cups water
1/4 cup sushi vinegar (or 1/4 cup rice vinegar, 1/4 cup sugar, 1 1/4 tsp salt)
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until the water is clear.
Cook the rice as per the directions on the bag or if you are using a rice cooker, as per the directions for the rice cooker.
After the rice is cooked, spread it out in a large, shallow bowl. Using a spatula or large spoon, quickly but gently fan the rice around the bowl. Pour the sushi vinegar over the rice and continue to quickly move the rice around the bowl to distribute the vinegar. Be careful not to smash the rice.
The rice should cool completely before you use it in your sushi rolls.
1 sheet nori (seaweed)
1/2 cup sushi rice
3 slices ahi tuna
2 tempura green beans
Lay a sushi mat on a cutting board and cover the mat with a piece of plastic wrap. Lay your nori flat on the plastic. Spread sushi rice onto the nori using your fingers. Keep a bowl of water nearby in order to keep your fingers wet so that the rice is easier to spread. In the middle of the roll, arrange the slices of tuna and the green beans.
To roll, start on one side and fold the sushi mat over so that the rice and nori cover the tuna and green beans completely. Tuck the mat tightly and evenly. It should feel like you are squeezing the mat underneath the roll. Untuck the mat and continue to roll the mat over the sushi until the mat rolls completely off the sushi. Unwrap the plastic wrap.
Cut the sushi in half and then cut each half in half again.
Other ingredient ideas:
Spicy mayo (Andrea made a delicious spicy mayo- with mayo, sour cream, chipotles in adobo sauce)
Panko bread crumbs
Sushi grade salmon
Shrimp (we made tempura shrimp)