4 cups medium to long grain rice
½ cup seasoned rice vinegar
Rinse rice well and put into the rice cooker. Add equal parts water (4 cups) plus ½ cup. Start the rice cooker. When the cooker light comes on to say the rice is done, let it sit for about 10 more minutes. Take the rice out of the cooker and put it in a non-metallic bowl. As soon as you do this, add the ½ cup of seasoned vinegar by gently pouring it all over the rice. (It is important to add the vinegar while the rice is very hot) With a non-metallic spatula, cut the vinegar into the rice until you feel all the rice is covered. If you have a fan use it to cool and dry the rice. Allow the rice to cool to room temperature before making sushi rolls.
Use full sheets of Nori seaweed. Fold and break sheets in half by bending back and forth until they come in two pieces. (You can cut them with scissors also).
Remember....if you are putting the rice on the outside of the roll, you should have the seaweed facing horizontal and if the rice goes on the inside of the roll, the seaweed should be vertical.
Layout the ½ of sheet of seaweed horizontally and cover all the seaweed except for about ½ of an inch strip across the top. Cover about ¼ of an inch thick. Shake with sesame seeds. Take the top corners and flip the whole thing over so now the flap is facing the bottom and the rice is under the seaweed. Put all your ingredients just above the flap and start to roll. Remember to tuck all the ingredients under the flap and tuck and roll. Keep rolling and tucking until the last of the flap is all the way over and on the bottom. Place covered bamboo mat on the top and center and press until firm. Slice in half then 1/3 the halves.
Lay out the ½ of sheet of seaweed vertically and cover all the seaweed with rice except for liz of an inch strip from the top. Shake with sesame seeds. Add your ingredients towards the bottom and roll it up. Place the bamboo mat on top and press firmly. Slice into 4 pieces and enjoy!
½ cup mayonnaise
¼ cup soy sauce
1 Tbls. hot sesame chili oil
Add all ingredients and mix well.
½ cup soy sauce
¼ cup sugar
Heat both ingredients in a pan until sugar granules dissolve. Taste, think Japanese and add a touch of two more ingredients. You will figure it out...I finally did!
½ cup soy sauce
¼ cup sugar
¼ cup mayonnaise
1 Tbls. Hot sesame chili oil
1 Tbls. Sesame seeds
Heat sugar and soy sauce until sugar is dissolved, let cool, add the rest of the ingredients and mix well.
