Uramaki Sushi

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in a heavy pot: bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then remove from heat and let stand, covered, for 10 minutes.
2. Make the sushi vinegar
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Allow to cool, then gently fold into the cooked rice using a wooden spatula, being careful not to mash the rice. Fan the rice while mixing to cool it quickly to room temperature.
3. Prepare the rolling station
   Place a bamboo sushi mat on a clean work surface. Cover it with plastic wrap to prevent sticking. Have a small bowl of water with a splash of rice vinegar nearby to moisten your hands (this prevents the rice from sticking to them).
4. Form the uramaki rolls
   Place half a sheet of nori, shiny side down, on the prepared mat. With wet hands, spread about 3/4 cup of prepared rice evenly over the nori, leaving a 1/2-inch border at the top. Sprinkle sesame seeds over the rice, then carefully flip the nori so the rice side is facing down on the mat.
5. Add fillings
   Along the center of the nori, arrange a line of your chosen fillings: a few strips of avocado, cucumber, salmon or imitation crab. Add a small dab of wasabi if desired. Don't overfill or the roll will be difficult to close.
6. Roll the sushi
   Using the bamboo mat as a guide, firmly roll the nori and rice over the fillings, applying even pressure to create a compact cylinder. Continue rolling until you reach the end of the nori. The rice should be on the outside of the roll, with the nori and fillings on the inside.
7. Slice the rolls
   With a very sharp knife dipped in the vinegar water, cut each roll into 8 even pieces. Clean the knife between cuts for the cleanest results. Arrange neatly on a serving plate.
8. Serve
   Serve immediately with small dishes of soy sauce, wasabi, and pickled ginger. For best taste and texture, consume the sushi the same day it is prepared.