The sushi I made this afternoon is beautiful, although for a first attempt, it was not without problems. I believe I either filled the rolls too full or didn't roll them tightly enough. But I sure liked doing it and would like to try again. Now the test will be, will everyone like it? I have a feeling they will. My sweet family generally likes everything I serve them, which blesses me greatly.
– Organic sushi nori and organic brown rice vinegar –
Mix 3/4 cup of brown rice vinegar with 3 tablespoons of honey
and 2 teaspoons of sea salt to make the “seasoned rice vinegar” required.
– The rice and fillings –
brown jasmine rice (sesame seeds and seasoned rice vinegar added),
marinated & baked meats (or tofu), diced,
diced red & yellow bell peppers,
and sprouted mung beans
– Spreading the rice and fillings out on a sheet of nori –
I think I may have used too much of the rice and/or fillings, but then again,
the finished rolls look beautiful and full. They didn't hold together perfectly, but that could be because of my learning curve on the rolling.
– Beginning to cut one sushi roll into 8 sections –
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