Prep Time: 10-20 minutes
Cook Time: none
One (1) nori sheet (seaweed sheet)
1/2 cup of sushi rice -- cook this according to its package. If it turns out really sticky, you did it correctly.
Filling for the roll -- Whatever you put into the roll, it must be cut into thin strips! You only need a few strips of whatever you're adding to the roll.
Small cup of rice vinegar
Make sure that you have a sushi mat and that it is covered in cellophane before we start. I don't know if this is necessary, but it will make your life a million times easier.
Spoon your rice onto the sheet and smooth it out very thinly. It should cover all but the top 1/2 inch of the nori.
Next, place all of your fillings - in strips - at the bottom of the nori sheet.
Once everything is ready to be rolled, slowly move the mat around the sushi and roll it up.
Here's a video in case you need a bit of help with that.
Right before you finish the roll, lightly brush some rice vinegar over that top 1/2 inch to help the roll stick.
Take a very sharp knife and slowly saw the roll into about one-inch pieces. Using a sawing motion is super-important or you will end up making a mess.
Place these pieces on a plate and enjoy with soy sauce, sriracha, or whatever you choose to top it with.