Simple Sushi Rolls

Sushi rolls make wonderful summer party food that are great for sharing on a warm summer evening. Many people are intimidated by Japanese food like sushi rolls, when in reality it can be fun and quite easy to make. You can make vegetable rolls, or any fish or combination rolls that you like. This is a great dinner to include your friend in making. Just prepare the rice ahead of time, and have each person roll his or her own.

¼ cup rice vinegar
1 cup water
½ cup sushi rice (see recipe below)
1 large cucumber, unpeeled
1 large carrot, peeled
1 large avocado
3 sheets seaweed
4 oz. fresh salmon or tuna, skinned
Wasabi paste or powder
A sushi rolling mat
Pickled ginger and soy on the side

To make rice:
1 ¼ cup short-grained rice
3 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. salt

Wash rice in a large bowl until the water is clear. Drain and let stand in strainer for one hour. Place rice in large saucepan and add 2 cups of water. Bring to boil, covered and cook for about 10 minutes, or until all the water is gone. Remove from heat with the lid still on and leave covered for an additional 10-15 minutes. In another bowl, mix rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a large shallow dish and sprinkle with vinegar dressing. Using a wooden spoon, fold the vinegar dressing into the rice, but do not stir. Let the rice cool to room temperature before making sushi.

To make sushi:
Using prepared vinegar rice, mix the water and rice vinegar together. Slice cucumbers into ½ inch thick, and 3 inch length strips. Using a carrot peeler, slice a small handful of carrot peels. Slice avocado into ½ inch strips. Set vegetables aside. Cut tuna or salmon into ¼ inch sticks. On a sushi rolling mat, place a sheet of Nori seaweed, then place a small handful of rice on top, making a log shape in the center of the seaweed. Dip hands into vinegar bowl before touching rice. Spread the rice evenly over the seaweed, leaving a ¼ inch margin on one side. Dot a pea-sized amount of wasabi paste down the center of the rice. Next, arrange 1 strip of cucumber with a few strips of carrot slices and avocado down the center of the rice, or use sliced fish. Roll the mat over to the center, then press slightly and roll so that the two ends of the seaweed stick together. Place rolled sushi on a cutting board and cut into 6 pieces. Repeat using tuna or other variations in the center. Garnish with wasabi and pickled ginger. Makes about 6 rolls-36 pieces of sushi.

Recipe by Chef Emily Buller