Step by step

Method

6 steps

1. 1

   Rinse the rice until the water runs mostly clear. Bring it to a boil with the 2 cups water, cover, and simmer on low 15 to 18 minutes. Let it sit covered 10 minutes.

2. 2

   Warm the rice vinegar, sugar, and salt until dissolved and gently fold it into the hot rice. Spread the rice on a plate to cool to room temperature.

3. 3

   Cut the vegetables into long, thin matchsticks.

4. 4

   Lay a sheet of nori shiny side down on a piece of parchment or a clean kitchen towel. With wet hands, spread a thin layer of rice over it, leaving a 1-inch strip bare at the top.

5. 5

   Line up the vegetables across the bottom third. Using the parchment or towel to help, roll the nori up tightly away from you, pressing as you go. Dab the bare strip with water to seal.

6. 6

   Slice each roll into 8 pieces with a sharp, wet knife, wiping it between cuts. Serve with soy sauce, pickled ginger, and wasabi.