the time it takes the rice to cook, is light but filling, and comes together quickly using whatever is in the fridge provided we have rice vinegar and nori (which we always do!).For the rice:
- 1 cup white short-grain rice
- 3 tablespoons rice vinegar
- 1.5 teaspoons sugar
- 1/2 teaspoon salt
And the rest of the supplies:
- 1 halved, pitted and sliced avocado, sprinkled with rice vinegar after slicing
- Five 8- by 7-inch pieces of toasted nori
- 1/2 cucumber
- 1/4 red bell pepper
- 1/2 stalk celery
- 1 oz cream cheese, cold, and cut into strips
- 1/2 carrot
- Thai Sweet Chili sauce
- wasabi (Japanese horseradish) paste
- pickled ginger as an accompaniment if desired
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes. Keep the rice warm and covered while you prepare the vinegar mixture. In a saucepan whisk together the vinegar, the sugar, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly (I used all of it, and it was perfect), tossing it carefully, and then cover it until you're ready to assemble the rolls. (Do not chill the rice.)
Cut all the veggies into thin strips. You've seen sushi, right? Thin strips like that. Use a big chef's knife to make your life easer and safer. If you have a mandoline, go crazy with that. My mandoline is hard to clean, so I just stick with my dear Mr. Wusthof.
Before making each roll, toast the nori sheet slightly. I preheat my toaster oven (just using the "toast" setting), and then put each sheet in there until I see it start to relax and warp just a little. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides, and about an inch border on the shorter side farthest from you. Keep a bowl of water nearby to dip your fingers in as you press out the rice to keep the rice from sticking to your hands. Arrange some of whichever veggies you want on the edge of the rice-covered nori closest to you (it will be a short edge), about half an inch from the edge of your rice. Combos I used:
- Avocado (this is my favorite. Just avocado, and lots of it.)
- Red pepper, carrot, and cucumber
- Red pepper carrot, cucumber and cream cheese
- Cream cheese, celery (or cucumber) and Thai sweet chili sauce (SO GOOD--2nd fave)
- Avocado, red pepper, and cucumber
Fold the edge of the nori and rice over your fillings, pressing gently but firmly so that the roll is tight and without air bubbles (it will stay together much better), and roll until only the final nori border is left. Moisten the edge of the nori with water, and finish the roll. Cut each roll with a dampened sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.
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