Iconic Japanese dish of vinegared rice rolled with fillings in seaweed.

Sushi (Maki Rolls)

Vinegared rice and various ingredients (like fish or vegetables) rolled up in a sheet of seaweed (nori). A globally recognized icon of Japanese cuisine. Yields: 3-4 rolls (approx. 18-24 pieces) Prep time: 45 minutes (plus rice cooking/cooling time) Cook time: 20 minutes (for rice)

Ingredients:

• 1 1/2 cups Japanese short-grain rice (sushi rice)
• 1 3/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 3-4 sheets nori (dried seaweed)
• Fillings of your choice (e.g., sushi-grade tuna or salmon sliced into strips, avocado strips, cucumber strips, imitation crab)
• Soy sauce (for dipping)
• Wasabi (Japanese horseradish paste, optional)
• Pickled ginger (gari, optional)
• Small bowl of water (for sealing rolls)

Instructions:

1. Cook the Rice: Rinse rice until water runs clear. Cook according to package directions or in a rice cooker.
2. Season the Rice: While rice is hot, gently fold in the rice vinegar, sugar, and salt mixture (sushi-zu) until well combined. Spread the rice out on a large plate or baking sheet and let it cool to room temperature (you can fan it to speed this up).
3. Prepare Workstation: Place a sushi rolling mat (makisu) on a clean surface, optionally covered with plastic wrap. Place a sheet of nori, shiny side down, on the mat, aligning the bottom edge with the mat.
4. Assemble: Wet your fingers slightly. Spread a thin, even layer of cooled sushi rice over the nori, leaving about a 1/2 inch border clear at the top edge. Be careful not to press the rice down too hard.
5. Add Filling: Arrange your chosen fillings in a horizontal line across the rice, about an inch from the bottom edge.
6. Roll: Lift the bottom edge of the mat (with the nori and rice). Roll it tightly over the filling. Continue rolling forward, pressing gently but firmly with the mat to create a compact cylinder. Moisten the top border of the nori with a little water to seal the roll.
7. Slice: Using a very sharp, wet knife, slice the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts.
8. Serve: Arrange pieces on a plate. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

### What makes it special?:*

Sushi embodies Japanese culinary principles: emphasis on fresh, high-quality ingredients, precise technique, aesthetic presentation, and a delicate balance of flavors (savory, sweet, sour) and textures (soft rice, crisp nori, tender filling). Maki rolls are an accessible and versatile introduction to the world of sushi."