I don’t even have the bamboo rolling mat, and these came out so well (squeeze rolls firmly to hold shape). Sushi vinegar wasn’t 100% authentic, but did the job and we loved it! Really simple & really delicious.

Sushi Rice:

2 cups brown rice

4 cups water

Seasoned vinegar:

1/2 cup white vinegar

1 Tablespoon sugar

2 teaspoons sea salt

For the rolls you’ll need:

nori, cucumber matchsticks, carrot matchsticks, avocado, tofu or crab

Method:

1. Cook short grain brown rice in a rice cooker.

2. Prepare the seasoned vinegar: (1/2 c. White vinegar, 1T. sugar, 2t. salt: heat until sugar/salt dissolved).

3. When rice is done, spread out on a wood cutting board and drizzle vinegar (you’ll only need part of this) while ‘slicing’ it to help cool it down and spread it out. Allow to finish cooling and prepare rolls or hand rolls with filling of choice.