By Sheena Moore of Sheena’s Pickles
Sharp cutting knife
*Rice can be flavored once it’s been cooked in a rice cooker. Depending on how much rice you make, start with a teaspoon of rice vinegar, teaspoon of sugar and a pinch of salt.
Use plastic wrap over a sushi bamboo rolling mat. This will prevent rice from getting in your mat. Place a sheet of nori on the plastic wrap. Using kitchen gloves, rub a little oil on your hands. This keeps this rice from sticking to your gloves/hands
Spread sushi rice over the nori (F.Y.I. Using a rice cooker works best to keep the rice together. Follow instructions on rice cooker to make the rice). Leave about a half inch at the top of the nori to help seal the roll.
Add your veggies towards the center of the roll. Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Be a bit firm with the roll to keep the ingredients inside. Once you reach the 1/2 inch portion of the nori, use the bamboo mat to seal the roll. Slice the sushi on the cutting board (not your bamboo mat).