- Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
- Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
- Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
- Transfer the rice to a very large bowl. Sprinkle ½ cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
**Start with ½ cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
- When you’re ready, you can begin rolling the rice into sushi rolls.
- The nori should lay on the rolling mat with the rough side facing upwards.
- Get your hands wet, and make about a handful of rice to a ball of rice. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.
- Put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered.
- Lay down the roll filling on the edge of the nori. For the filling, you can use any combination of fresh vegetables and/or fish! Our favorite veggies are avocado and cucumber!
- Using the closer edge of the rolling mat, close on the filling with the nori, tighten it from above.
- Move forward, continue rolling in, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll, especially on stops to allow it to roll tightly. Make sure you tighten the roll moving from the ends to the center. Be careful not to squeeze out the roll filling.
- To shave the ginger, use a spoon to peel off the skin, then slice it very thinly with a knife, vegetable peeler or mandolin.
- Bring 2 cups of water to a boil in a small saucepan. Add the ginger, and blanch for 2 minutes. Drain, and transfer the ginger to a bowl. Add the vinegars and honey, and mix well.
- Transfer to a jar and refrigerate. The flavors are excellent immediately, but will improve with time.
Recipe By: Sprouts Cooking Club