How to Make Very Easy Sushi

This recipe is simplified to make it easy for anyone to make and enjoy sushi.

Sushi does not have to contain raw fish! This recipe is very Westernized, to please most tastes. The fish is either smoked or well cooked, so you don't have to take a risk!

Things You'll Need

• 1 cup WATER
• 3/4 cup SUSHI RICE, or short grained rice
• 1.5 tablespoons VINEGAR
• 1.5 tablespoons LEMON JUICE
• 2 tablespoons WHITE SUGAR
• 0.5 teaspoons SALT
• SMOKED SALMON, or canned salmon (drained), cut into thin strips or small chunks
• CARROT STICKS, cooked to barely soft stage
• CREAM CHEESE, cut into very thin strips (about 1/4 inch)
• RED ONION, cut into very thin strips
• AVOCADO, cut into very thin strips
• NORI (sheets of seaweed available at most grocery stores). Also called sushi nori

Instructions

1. Prepare sushi rice about 1 hour before you will need it, as it needs time to cool down completely before you roll it into your sushi.

2. Boil water. Add rice. Reduce heat. Cook just until rice absorbs water.

3. While rice is cooking, in a small saucepan combine vinegar, lemon juice, sugar, and salt. Bring to a boil. Reduce heat and simmer just until sugar is dissolved. Remove from heat.

4. As soon as rice is cooked, pour hot vinegar mixture over rice. Stir in. Cover and let stand, to let liquid absorb into rice. Leave it sitting until cool - you can put it into the refrigerator if you like, but wait at least 15 minutes first, to make sure there is enough time for the hot liquid to soak into the rice, or your rice will not be fully cooked!

5. While you are waiting for your rice to cool, you can prepare your other ingredients, as described in the list.

6. When the rice is cool, you are ready to make your sushi. Place a sheet of nori onto a slightly damp tea towel.

7. Spread about 2 tablespoons of rice in a line at one end of the sushi. Use the spoon to flatten it out to make a very thin layer. Try to keep the rice within the first 1/3 or 1/2 of the nori closest to you. This will make it easier to roll it later.

8. Add strips of salmon on top of the rice, just one thin line along the width.

   Beside it, add one thin line of carrot sticks along the width.

   Add all fillings this way.

9. Roll the edge closest to you over the lines of fillings, then roll tightly to the end.

   Use a few drops of water to help the end stick to the roll, if needed.

10. Slice the roll into six or eight equal pieces.

    If you like, you can serve it with soya sauce, or wasabi (very hot!).