Sushi rolls

Sushi rolls
Nori seaweed sheets
Sushi rice/ medium short grain rice- cooked 2 cups
Rice wine Vinegar/ apple cider vinegar 2 tbsp
Sugar (optional) 2 tsp
Sushi roll add ins::
Cucumber, Avocado, Carrot (cut lengthwise), slightly thick
Canned Tuna in olive oil (drained thoroughly)
Boiled/scrambled eggs(boiled egg is cut lengthwise)


To make rice::
Cook 2 cups sushi rice in rice cooker till done.
Mix 4 tbsp rice wine vinegar and 4 tbsp sugar till sugar is dissolved. Add it to cooked rice and mix well. Keep aside.
To make rolls::
Lay seaweed nori roll on sushi mat, add a thin layer of rice 3/4 of the way upwards. Never spread rice all the way on nori roll as you cant roll the sushi well as the rice may burst out when rolling. Also the rice will take over the vegetables and compromise the taste.
After rice, add vegetable like carrot & avo, avo & cucumber, egg, carrot, cucumber, tuna & carrot or any combination of 2-3 ingredients and roll into tight rolls. Cut into 1 cm thick rolls with knife dipped in warm water.
Serve with soy sauce and wasabi.



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