Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
Smoked salmon strips.
Cucumber, peeled and cut into 1/8 inch thick slices.
Avocado, peeled and cut into 1/4 inch thick strips.
Sweet red pepper strips.
Carrot, peeled and cut into thin strips.
Cooked fresh shrimp.
PREPARING SUSHI RICE.
Rinse the rice at least 2 times in cold water, then drain well.
In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
When rice is cooked, remove to a large bowl and let rice cool slightly.
In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
Use a small electric fan to fan the rice while adding the seasoning mixture.
Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
Preparing Sushi California Rolls.
Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
Sprinkle some soy sauce over the rice if desired.
Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
Dampen the top edge with water to seal the edge of the Sushi roll.
Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
Refrigerate any unused sushi rolls.
Note: To thinly slice the carrots and cucumbers, use a potato peeler.