California Roll

• Ready in: 30 minutes
• Yield: 1 sushi roll
• Serves: 1 person

INGREDIENTS

• • Sushi Rice
  • 1 cup rice
  • 1 cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 sheet nori (seaweed paper)
• • Fillings
  • ½ avocado
  • ½ small cucumber
  • 1 ½ ounces crabmeat or imitation crabmeat
  • sesame seeds (black and/or white)

RECIPE for SUSHI RICE

1. Rinse rice under cold water and drain thoroughly. Water should be cloudy at first. Repeat until water becomes clear.
2. Put the rice into a saucepan that has a lid. Add 1 cup of water. Bring to the boil and let it simmer for 15 minutes, until all water has been absorbed. Stir occassionally to prevent sticking.
3. Remove the rice from heat. Cover with a lid and let it sit for 10 minutes.
4. Spread the rice on a flat tray.
5. Dress the rice with seasoned rice vinegar. Stir with a spoon to blend.

   "Seasoned" rice vinegar is equivalent to vinegar, sugar, and salt mixed together. Combine 1 tbsp of each and heat on a saucepan or in the microwave.

6. Cool the rice by fanning. Fan with a magazine until the rice is in room temperature.

RECIPE for ROLLING

1. Put a bamboo mat on the cutting board. Lay plastic wrap and ½ sheet of nori (seaweed paper) with the rough side up.
2. Spread sushi rice over nori. Make sure to cover all edges. Leave the layer ½ cm thick.

   In case you are using your hands, moist your fingers with water to prevent the rice from sticking.

3. Sprinkle on sesame seeds.
4. Flip the nori to show the smooth, bare side.
5. Place cucumber and crabmeat lengthwise at the center of nori.

   It would make rolling easier if you have softer fillings closer to you.

6. Pull the end of the bamboo mat closest to you. Curl over the fillings in the center.

   Finger positions can help you a lot. Put your thumbs under the bamboo mat and other fingers on the opposite side of the fillings. Roll towards your fingers.

7. Grip the bamboo mat with both hands. Press gently to apply pressure.
8. Take the bamboo mat off the roll. Push the roll slightly forward. Cover the roll with the mat and press again.
9. Repeat until the roll becomes tight.
10. Put the roll back on the cutting board. Place avocado on top.
11. Lightly cover the roll with plastic wrap. Put the bamboo mat on top. Press gently to apply pressure and further shape the roll. Remove only the mat.

    Make sure to keep the plastic wrap on, as it keeps avocado in position during cutting.

12. Cut the roll into 6-8 pieces with a wet blade. Remove the plastic wrap when cutting is done.

Philadelphia Roll

• Ready in: 30 minutes
• Yield: 1 sushi roll
• Serves: 1 person

INGREDIENTS

• • Sushi Rice
  • 1 cup rice
  • 1 cup water
  • 1 tablespoon seasoned rice vinegar
  • 1 sheet nori (seaweed paper)
• • Fillings
  • 1 ½ ounces smoked salmon
  • 2 tablespoons cream cheese
  • ½ small cucumber

RECIPE for SUSHI RICE

1. Rinse rice under cold water and drain thoroughly. Water should be cloudy at first. Repeat until water becomes clear.
2. Put the rice into a saucepan that has a lid. Add 1 cup of water. Bring to the boil and let it simmer for 15 minutes, until all water has been absorbed. Stir occassionally to prevent sticking.
3. Remove the rice from heat. Cover with a lid and let it sit for 10 minutes.
4. Spread the rice on a flat tray.
5. Dress the rice with seasoned rice vinegar. Stir with a spoon to blend.

   "Seasoned" rice vinegar is equivalent to vinegar, sugar, and salt mixed together. Combine 1 tbsp of each and heat on a saucepan or in the microwave.

6. Cool the rice by fanning. Fan with a magazine until the rice is in room temperature.

RECIPE for ROLLING

1. Put a bamboo mat on the cutting board. Lay plastic wrap and ½ sheet of nori (seaweed paper) with the rough side up.
2. Spread sushi rice over nori. Make sure to cover all edges. Leave the layer ½ cm thick.

   In case you are using your hands, moist your fingers with water to prevent the rice from sticking.

3. Flip the nori to show the smooth, bare side.
4. Place cream cheese and cucumber lengthwise at the center of nori.

   It would make rolling easier if you have softer fillings closer to you.

5. Pull the end of the bamboo mat closest to you. Curl over the fillings in the center.

   Finger positions can help you a lot. Put your thumbs under the bamboo mat and other fingers on the opposite side of the fillings. Roll towards your fingers.

6. Grip the bamboo mat with both hands. Press gently to apply pressure.
7. Take the bamboo mat off the roll. Push the roll slightly forward. Cover the roll with the mat and press again.
8. Repeat until the roll becomes tight.
9. Put the roll back on the cutting board. Place salmon on top.
10. Lightly cover the roll with plastic wrap. Put the bamboo mat on top. Press gently to apply pressure and further shape the roll. Remove only the mat.

    Make sure to keep the plastic wrap on, as it keeps salmon in position during cutting.

11. Cut the roll into 6-8 pieces with a wet blade. Remove the plastic wrap when cutting is done.

Sushi Ball

• Ready in: 40 minutes
• Yield: 6 sushi balls (3 varieties × 2 each)
• Serves: 1 person

INGREDIENTS

• • Sushi Rice
  • 1 cup rice
  • 1 cup water
  • 1 tablespoon seasoned rice vinegar
• • Ingredients
  • 2 shrimps
  • 2 slices salmon
  • 2 slices yellowtail fish

RECIPE for SUSHI RICE

1. Rinse rice under cold water and drain thoroughly. Water should be cloudy at first. Repeat until water becomes clear.
2. Put the rice into a saucepan that has a lid. Add 1 cup of water. Bring to the boil and let it simmer for 15 minutes, until all water has been absorbed. Stir occassionally to prevent sticking.
3. Remove the rice from heat. Cover with a lid and let it sit for 10 minutes.
4. Spread the rice on a flat tray.
5. Dress the rice with seasoned rice vinegar. Stir with a spoon to blend.

   "Seasoned" rice vinegar is equivalent to vinegar, sugar, and salt mixed together. Combine 1 tbsp of each and heat on a saucepan or in the microwave.

6. Cool the rice by fanning. Fan with a magazine until the rice is in room temperature.

Recipe for FORMING SUSHI BALLS

1. Lay plastic wrap over your palm.
2. Place a bite size amount of sushi rice in the center of your palm, on top of plastic wrap.
3. Fold your hand so that sushi rice is wrapped in the plastic wrap. Twist the plastic wrap at the top. Gently shape sushi rice in a ball.

   You can also scoop rice with an ice cream scoop to make balls uniform.

4. Unwrap the plastic wrap.
5. Lay a new piece of plastic wrap over your palm.
6. Place a fish slice in the center of your palm. Then, place your sushi ball on top.
7. Twist the plastic wrap again at the top. Press lightly to apply pressure and further shape the ball.
8. Unwrap the plastic wrap.
9. Repeat 1-8 for the remaining fish slices.

   Add garnishes (if you want) after you have placed your sushi balls on the plate. For delicious combinations, think of what would typically be on the side of your dinner.

• "Seasoned" rice vinegar... What if I can't find one at stores?
• You can easily make "seasoned" rice vinegar with just 3 ingredients. Combine 1 tbsp each of vinegar, sugar, and salt, and you're done!

• I'm having difficulty rolling my sushi...
• Make sure you place softer fillings (like avocado) closer to you.
  Finger positions can help you, too. Put your thumbs under the bamboo mat and other fingers on the opposite side of the fillings. Roll towards your fingers.

• My sushi roll is ready! but rice sticks to my knife and I can't cut smoothly...
• A wet blade is the key to beautiful, non-stressed cutting, as sushi rice is stickier than plain rice to maintain its rolled shape. Wet a paper towel and wipe your blade everytime you make a cut.

• My sushi balls are not in the same size... Any tips in making them uniform?
• Ice cream scoop is the best helping tool in shaping sushi balls.

• I want to make my sushi look like ones in restaurants!
• Practice makes perfect, but serving can help you a lot. Put your sushi on a black dish to enhance its colour. Here is the recommended dish from Japan's Imperial tableware brand.

• What should I add for a garnish?
• For decorating sushi, think of what would typically be on the side of your dinner. Capers for salmon sushi are popular.
  You can also add fruits to decorate the plate, including strawberries, oranges, and grapes.

• I made too much... How can I save leftover sushi?
• Wrap in plastic wrap and keep in cool temperature. Do not put in the refrigerator, as it will dry out rice. Fridged rice can fall apart and lose its delicate taste.