MAKES 12
These are so easy to make, and the fillings can be as varied as your imagination (and pantry) will allow. I have given a few suggestions below to get you started.
2½ cups (500 g) short-grain (sushi) rice
⅓ cup (80 ml) seasoned rice vinegar
1 heaping tablespoon superfine sugar
½ teaspoon salt
6 nori sheets
Gluten-free wasabi paste, toasted sesame seeds, and gluten-free soy sauce, for serving
FILLINGS SUGGESTIONS
Shrimp and avocado: 12 peeled cooked shrimp (halved lengthwise), avocado slices, and toasted sesame seeds
Vegetarian: avocado slices, baked or fried tofu strips, carrot matchsticks, shredded lettuce, cucumber strips, gluten-free mayonnaise, and toasted sesame seeds
Smoked salmon: smoked salmon strips or flaked canned tuna, avocado slices (optional), cucumber strips, and gluten-free mayonnaise
1. Place the rice and 4 cups (1 liter) water in large saucepan. Bring to a boil, reduce the heat to medium-low, cover, and cook for 8 minutes. Remove from the heat and let stand, still covered, for 10 minutes.
2. Combine the vinegar, sugar, and salt in a small bowl and stir until the sugar has dissolved.
3. Transfer the rice to a large bowl, add the vinegar mixture, and gently stir to make the rice grains slightly sticky but still separated. Cover with a damp kitchen towel and keep warm. Do not refrigerate.
4. Place a sheet of nori on a sushi mat or piece of parchment paper, shiny-side down, with the longer edge closest to you. Spread one-sixth of the cooked rice over the closer two-thirds of the nori sheet in a ⅛- to ¼-inch-thick (3 to 5 mm) layer. Place your chosen filling across the center of the rice layer. Pick up the nori edge closer to you and roll it over the filling, using the sushi mat or parchment paper to help you. Keep rolling it firmly until you reach the end of the sheet. Wet the end with a little water and press gently to seal. Set aside, seam-side down, and repeat with the remaining nori, rice, and fillings.
5. Refrigerate for 1 hour, covered with plastic wrap. Use a sharp knife to cut the rolls in half or into smaller pieces. Serve with wasabi paste, toasted sesame seeds, and soy sauce.
SUSHI PER SERVING:
Shrimp and avocado (not including the wasabi or soy sauce): 199 calories; 5 g protein; 3 g total fat; 0 g saturated fat; 36 g carbohydrates; 2 g fiber; 114 mg sodium
Vegetarian (not including the wasabi or soy sauce): 255 calories; 6 g protein; 8 g total fat; 1 g saturated fat; 37 g carbohydrates; 3 g fiber; 190 mg sodium
Smoked salmon (not including the wasabi, soy sauce, or sesame seeds): 241 calories; 7 g protein; 7 g total fat; 1 g saturated fat; 36 g carbohydrates; 2 g fiber; 307 mg sodium