Maki Sushi

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves, then cool. Spread the cooked rice in a large, non-metallic bowl and drizzle the vinegar mixture over it. Fold gently with a rice paddle or wooden spoon, being careful not to mash the rice. Fan the rice to cool it to room temperature.
3. Prepare your workspace
   Place a bamboo sushi mat on a clean work surface. Put a sheet of plastic wrap over the mat to prevent sticking. Have a small bowl of water with a bit of vinegar nearby to moisten your hands (this prevents the rice from sticking to your fingers).
4. Assemble the rolls
   Place a sheet of nori, shiny side down, on the prepared mat. With wet hands, take about 3/4 cup of rice and spread it evenly over the nori, leaving a 1-inch border at the top edge. Press the rice gently to ensure it sticks to the nori. If desired, spread a small amount of wasabi along the center of the rice.
5. Add fillings
   Arrange your choice of fillings in a line across the center of the rice. Don't overfill, as this will make rolling difficult. Common combinations include: cucumber and avocado; salmon and avocado; crab, cucumber, and avocado; or carrot, cucumber, and avocado.
6. Roll the sushi
   Using the bamboo mat as a guide, lift the edge of the mat closest to you and fold it over the fillings, tucking the edge of the nori to start a compact roll. Apply gentle pressure across the roll to tighten it as you go. Continue rolling until you've reached the bare nori border at the top, which will seal the roll. Dab a little water on the border to help it seal if needed.
7. Cut the rolls
   With a very sharp knife (dampened with water to prevent sticking), slice each roll into 6-8 equal pieces. Clean the knife between cuts for the best presentation. Stand the pieces cut-side up on a serving plate.
8. Serve
   Arrange the maki sushi pieces on a platter with small dishes of soy sauce, wasabi, and pickled ginger on the side. Serve immediately for the best taste and texture.