>>13404703Not him, but it’s piss easy.
The only secretish part is to make sure to flavor your rice. For 2 cups rice, use 4 tablespoons vinegar, 3 tablespoons honey, 2 tablespoons mirin—or any kind of light wine—and 2 teaspoons salt. This gives you that restaurant flavor. Throw in after you cook the rice; cooking rice is piss easy, half rice half water (or 1:2 rice to water if you’re cooking brown rice, which I like and is better for you)
Then it’s just nori (buy a rolling mat and google how to roll sushi, it’s ridiculously easy, takes like 3 minutes to figure out). Then whatever filling you like. I love avocado, just slice that up, sometimes some cucubumber, and raw tuna. Tuna is good because it’s perfectly safe to eat, since they deep freeze it. Stuff like salmon I wouldn’t eat raw from a supermarket unless you know it’s fresh. And there’s plenty of cooked stuff you can throw in, virtually any kind of vegetable works, eggs, whatever. Put that in a line, roll in up in your nori, slice it into shape, dip into tamari. Fucking great and super easy to make considering how overpriced it is in restaurants.
