- 1 cup white rice ([url href=”https://www.amazon.com/gp/product/B0019LRH50/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019LRH50&linkCode=as2&tag=thelocalsprou-20&linkId=801f8410c5af17cb716c91815e06f5b5″ target=”_blank” rel=”nofollow”]sushi rice[/url] if possible)
- 2 cups water
- 3 Tbsp rice vinegar
- 2 Tbsp honey
- 1 tsp salt[br]
- 4 sheets [url href=”https://www.amazon.com/gp/product/B004166UXU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004166UXU&linkCode=as2&tag=thelocalsprou-20&linkId=1a83d88e49347f288cfc4b7caa638889″ target=”_blank” rel=”nofollow”]nori[/url] (dry seaweed)
- chopped and thinly sliced veggies* (I used raw asparagus, avocado, carrots, radishes and sprouts)[br]
- for serving (optional)
- soy sauce/ [url href=”https://www.amazon.com/gp/product/B01BMYSNSS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01BMYSNSS&linkCode=as2&tag=thelocalsprou-20&linkId=ecd5c7b6e04944d8b5ee4358b35c9204″ target=”_blank” rel=”nofollow”]tamari[/url] (ensure certified gf for gluten free eaters), wasabi, or sushi ginger
- Rinse rice well in a mesh strainer then add to sauce pan with water. Bring to a boil and then reduce heat to low. Cover and cook for about 15 minutes—or until water is absorbed and rice is fluffy.
- In a small bowl, combine vinegar, honey, and salt. Microwave for about 30 seconds. Remove from microwave and whisk well. Make sure any grains of honey and salt are absorbed. Place in refrigerator until ready to use.
- Once rice is finished cooking, remove from heat and stir in vinegar mixture using a rubber spatula—this helps keep the rice in tact.
- Let the rice cool for 5-10 minutes in the refrigerator. During this time you can prep your veggies, if you haven’t, or clear your sushi rolling space.
- Once the rice is cooled a bit, remove from refrigerator and set out a sheet of nori. Using a rubber spatula, gently spread the rice across the sheet. Do your best to pack the rice down and disperse it evenly across the sheet—ideally the rice should be touching each edge.
- On one side (choose a long edge) of the sheet, spread the veggies evenly across. Use as much as you would like, but keep in mind that the more you use, the harder it is to roll. See photo for reference.
- To roll, pick the edge of the nori sheet with the veggies up and roll over itself—the veggies should be contained in your first “roll”. Continue to roll the sheet, firmly pressing as you go.
- Slice your sushi into desired width** and set aside on tray. Continue sushi rolling process until you are out of rice.
- Serve immediately with desired condiments. Leftovers will store in refrigerator in airtight container for a day or two—though best served fresh.
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