3 -4 sheets nori (12 in. by 12 in.dried sheets of seaweed)
½ lbs sushi grade fish, sliced into long strips (canned tuna is a great substitute)
1 carrot
1 egg
2 Tbs roasted sesame seeds
Fresh basil or cilantro
¼ cups soy sauce (Kikkoman’s is by far the best)
¼ cups pickled ginger
1 Tbs Wasabi
Instructions
The key to great sushi is the rice. Wash the rice with fresh water until water runs clear, this may take 5 to 6 rinsings. Add rice to pot and cook, a one to one ratio of rice and water is best. Once rice has cooked transfer to a bowl to cool, mix vinegar and sugar then mix with rice.
Beat egg and fry in a greased pan similar to a thin omelet. Slice carrot and egg into long thin strips. A bamboo sushi roller is nice to have but you can substitute wax paper or clear plastic wrap for rolling the rolls. Lay the nori out on the roller with the lines in the direction you plan on rolling up the sushi. Place a ¼ in. layer of rice on ¾ of the nori leaving the top and bottom edges free from rice. Next place the fish in the middle then add two strips of egg and carrots top with cilantro or basil. To roll the sushi use both hands taking the edge closest to you up so the rice meets leaving the rice free edges of nori to complete the roll. Place completed roll in refrigerator while rolling remaining sushi rolls. To get an inside out sushi roll layer the rice on a sheet of wax paper the same size as listed above. Cut one sheet of nori length wise in half and place in middle of rice. Then add fish, egg, carrots and basil or cilantro and roll up as stated above. Take the roll and roll in a plate or cookie sheet covered with the roasted sesame seeds.
Use a sharp knife to slice ½ in. thick sushi rolls and arrange on serving plate. Garnish with the pickled ginger and soy sauce. The proper way to serve the soy sauce is with the wasabi pinched with your thumb and two fingers into a shape resembling Mt. Fuji.
Recipe by KITCHEN HUI at https://kitchenhui.com/sushi/