Sushi at Home!

INGREDIENTS:

2 cups sushi rice

2 cups water

1/4 cup rice vinegar

1 tbsp. sugar

1 tsp. salt

4 sheets nori seaweed

1/2 Ib. sushi-grade fish (such as salmon, tuna or shrimp), sliced into thin strips

1/2 cucumber, peeled and sliced into thin strips

METHOD:

• Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18 to 20 minutes, or until the rice is tender and the water has been absorbed.

• While the rice is cooking, make the sushi vinegar by mixing together the rice vinegar, sugar and salt in a small bowl.

• Once the rice is cooked, transfer it to a large bowl and add the sushi vinegar. Use a wooden spoon or rice paddle to gently fold the vinegar into the rice until it’s well combined. Let the rice cool to room temperature.