250 mL Sushi Rice
30 mL Rice Vinegar
500 mL Water
Dash of Salt
1 tsp Sugar
Your favorite fillings; crab, cucumber, shrimp, etc.
Tezu (125 mL of water +15 mL rice vinegar)
Nori Sheets (seaweed)
1. Prepare your rice
Wash the rice several times. If you have the time, its best to let your rice strain for about 20 minutes. For stove top cooking, add water, salt and sugar and wait for it to boil. Once it is boiling, add the rice. Reduce heat to a simmer and allow to cook for about 15 minutes. Remove your pot from the heat, and let stand covered for another 10 minutes. (You can use all this inbetween time to prep your Tezu, and your filling)
2. After your rice has cooked, you must fan it to remove excess moisture. (To be honest, I didn’t do this step, I just put my rice on a plate and put it in the fridge for 10 minutes!!)
3. Prepare your fillings
The best thing about making sushi at home is that you can use any fillings you like. I used some left over veggies and protein, and sliced it into long and thin strips.
4. Standard Maki Roll