Japanese Sushi Rolls: A Sushi Lover's Guide

 Japanese Sushi Rolls: A Sushi Lover's Guide

Ingredients:

• Sushi rice (2 cups cooked rice, seasoned with rice vinegar, sugar, and salt)
• Nori (seaweed) sheets
• Assorted fillings (e.g., sliced raw fish, cooked shrimp, avocado, cucumber, etc.)
• Soy sauce, for dipping
• Wasabi and pickled ginger, for serving

Instructions:

1. Lay a bamboo sushi rolling mat on a clean surface and place a sheet of plastic wrap on top.
2. Place a sheet of nori, shiny side down, on the plastic wrap.
3. Wet your hands to prevent sticking, and then grab a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch of nori uncovered at the top edge.
4. Arrange your choice of fillings horizontally across the center of the rice.
5. Carefully lift the bamboo mat and the edge of the nori closest to you. Roll it over the fillings, using the bamboo mat to shape it into a tight cylinder.
6. Continue rolling until you reach the uncovered edge of the nori. Wet it slightly to seal the roll.
7. Using a sharp knife dipped in water, slice the sushi roll into bite-sized pieces.
8. Serve with soy sauce, wasabi, and pickled ginger.