Recipe: Sushi Rolls

I made a sushi feast awhile ago & wanted to share the photos!

I used brown rice, carrot, cukes, cooked fake crabmeat sticks, and avocado for the rolls. These were all hand-rolled because we seem to have lost our bamboo mat in the move. Turned out just fine though. My only suggestions to rolling this way is not to overstuff and to keep the nori & your fingers moist at all times.

As for the rice, there are a lot of tips out there on how to make perfect authentic stuff but I can't be bothered & mine turned out fine. I even used the loathsome METAL BOWL with no trouble (recipes everywhere will tell you not to use one). They also say not to put it in the fridge but I was interrupted while making this & again, it was fine for an hour. Let's get on with it then...

INGREDIENTS:

• 3 cups short grain rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

Put vinegar, sugar & salt in a pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread rice into a large plate or a large bowl. Pour vinegar over rice and mix it up. Let it cool and you're ready to roll!