Growing Chefs! Ontario Sushi


Customize your very own sushi right at home with this simple starting point!
Makes 4 rolls
2/3 cup uncooked short-grain white rice3 tablespoons rice vinegar3 tablespoons white sugar1 1/2 teaspoons salt4 sheets nori seaweed

Optional add ins

1/2 cucumber, peeled, cut into small strips2 tablespoons pickled ginger1 avocado1/2 pound imitaation crabmeat, flaked1 red pepper, thinly sliced Green onion, thinly sliced1 carrot julienned1/2 daikon radish
Bowls various sizesMeasuring cupsMeasuring spoonsWooden spoonCutting boardBamboo matMedium potBaking sheet lined with parchment paperPlastic wrapDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the rice, sugar, vinegar and salt.

Cut whatever combination of fillings you would like for your sushi.

Get Cooking!

In a medium pot, bring 1 13 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes or until cooked.

In a small bowl, mix the rice vinegar, sugar, and salt.

Once the rice is cooked, transfer to a bowl and using a rice paddle or broad wooden spoon, fold and fan the rice while drizzling with the vinegar mixture to cool it.

Center one sheet of cling film on a bamboo sushi mat. Place a piece of nori on top. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange a small strip of desired ingredients in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll while pulling out the cling film so that it doesn’t get rolled in. Repeat with remaining ingredients.

Cut each roll into 4 to 6 slices using a wet, sharp knife and serve with soy sauce.