Sushi

Checklist for making sushi:

sushi rice (2 c.)

rice vinegar (and sugar and salt)

seaweed wrap (Yaki sushi nori) (50 sheets @ $9.99 at the seafood store; need 5-6 wraps)

~1 lb. tuna (sushi grade)

cucumber

scallions

avocado

lemons

mayo + sirachi to make spicy mayo

toasted sesame seeds

soy sauce

Recipe for rice:

Put rice in saucepan and rinse in cool water, then drain (2-3 times)

Put 2 c. rice and 2 c. water and cook on high until the water begins to boil.

Then cover -- cook on low -- for 15 minutes.

Then pull from heat -- keep covered -- 10 minutes

So:

Cook on high until it boils.

Cover, reduce heat to low, and cook for 15 minutes.

Then pull from heat (keep covered) for 10 minutes.

The mix these ingredients and heat for 30 seconds:

2 T. rice vinegar

2 T. sugar

1 T. kosher salt

Put rice in large bowl, add the heated ingredients and mix thoroughly.

Let rice cool (not entirely).

Use a rice mat.

Line it with Saran wrap (plastic wrap)

Place a seafood wrap on the plastic wrap (and cut off 1-2 inches from the end.

Add water to a bowl and add some rice vinegar; this is for you to dip your fingers in before grabbing rice (like how you would cover hands with flour before dealing with bread dough).

Dip your fingers in the bowl.

Grab a fistful of rice.

Carefully spread rice thinly on the wrap.

You can leave a bit not covered with rice at the far end.

Sprinkle sesame seeds all over the rice. You can flip the wrap over at this point, if you want the rice on the outside of the wrap.

Close to your position, place slices of cucumber (de-seeded), tuna, scallions, lemon, spicy mayo...

Roll carefully.