3 cups – water
6 tbsp – rice wine vinegar
2 tsp – brown sugar
6 – sheets Nori sheets (dry seaweed)
1 – cucumber thinly sliced lengthwise (form into small narrow, matchstick like pieces)
1 – avocado thinly sliced
8 ounces – smoked salmon or crab meat or both
Wasabi to taste
Soy sauce or Tamari
1. Place rice in a strainer and rinse. Poor 3 cups water into a saucepan, add rice and bring water to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes until rice is tender or chewy. Let rice cool.
2. In a separate saucepan, heat vinegar on medium heat. Stir in 2 teaspoons brown sugar. Stir until sugar has dissolved. Let mixture cool and stir into rice.
3. Lay the nori on a flat surface. Cover nori with a thin layer of sticky rice, leaving about a 1/2-inch gap on one end of the nori.
4. Along the edge without the gap, place your choice of sushi mixes on the rice. Place it horizontally from end to end on the nori.
5. First line cucumber along the edge or a sheet.
6. On a second sheet with rice place avocado and smoked salmon.
7. On a third try crab meat and avocado.
8. Feel free to add anything you like. Red peppers, yams, shrimp and sprouts all work, too.
9. Starting from the end without the gap, begin to roll each piece of nori tightly until you have a long, tight sushi roll.
10. Cut the sushi roll into one-inch wide pieces.
11. Pack for lunch. In a separate container pack soy sauce or tamari (wheat-free soy sauce). Mix wasabi into soy sauce or pack separately.