Week Night Sushi for 2

These proportions will make enough for at least 2 people and leftovers.

Ingredients

2 cups uncooked sushi rice

3 pieces fish (I like salmon, tuna, and tuna belly)

Nori seaweed (it’s important to get the right kind of seaweed for rolling)

1/4 cup seasoned rice vinegar

Wasabi, pickled ginger, soy sauce

Equipment

Bamboo mats (for rolling sushi)

Rice cooker and paddle

What To Do

Rinse rice until water runs clear. Cook rice in a rice cooker (takes around 45 minutes).

Meanwhile, slice fish into thin sticks to use for rolls and bigger rectangles for hand pieces.

When rice is done cooking, standing in front of a fan (to cool off rice), slowly pour in rice vinegar and continuously paddle to incorporate it. Let it rest for about 10 minutes and continue to cool.

To roll sushi, on a bamboo mat, place a sheet of plastic wrap and then place a piece of seaweed on top. Put a THIN layer of rice on top and then toward the front of yourself, lay out what you want in the roll. Then with the bamboo mat, start to roll the roll. When you get to the end, wet the edge of the seaweed and then roll up and it should stick. Slice into pieces.