sesame seeds (optional)
2 cups uncooked brown or sushi rice
3 cups water
¼ cup rice vinegar
¼ cup white sugar
1 tablespoon oil
Pinch of salt
Cold smoked salmon
Teriyaki beef or chicken
Veggies i.e. capsicum, cucumber, carrot,
Rinse the rice through a strainer. In a pot combine rice with water measurement. Bring to a boil then reduce the heat to low, cover and cook for 20 minutes. The rice should be tender and the water should be absorbed. Let the rice cool enough to handle before assembling the sushi rolls. Meanwhile, in another pot combine rice vinegar, sugar, oil and salt over a medium heat and stir until the sugar dissolves. Let the mixture cool then carefully stir it into the cooked rice, keep stirring until the rice is a somewhat dry consistency.
To assemble, lay the seaweed sheet flat on a bamboo sushi roller, evenly spread the rice mixture leaving 2cm gaps at each end. Add fillings in a reasonably straight line in the middle then using the sushi roller to roll the side closest to you over the fillings. Use your fingers to dig the sushi roller in before you roll it out fully. Use your finger tips to dip in water and spread across the 2cm gap on the other side to seal the sushi roll. (there are visual steps on Pinterest that are very helpful).