Ingredients

2 C. white, short grain rice, preferably Japanese
3 C. water (or according to rice package directions)
3-1/2 Tbsp. rice vinegar, or white vinegar
1 Tbsp. sugar
1-1/2 tsp. salt
1 package nori seaweed, large or medium, crisp
1 bamboo mat, medium or large, for rolling sushi
Fillings: Chose from these combinations, or other desired cooked vegetables, fish
1 cucumber, cut into thin strips the same length as seaweed
1 avocado, peeled, pitted and cut into thin strips
fresh cilantro, minced
2 oz. daikon radish, cut into strips
2 oz. pickled ginger
4 oz. small shrimp, cooked
4 oz. prosciutto

Cooking Instructions

Rice: Cook rice in water for about 25 minutes, or until all liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl. Mix vinegar, sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice (may not need of mixture). Rice should remain somewhat dry. With a large wooden spoon, mix rice with a slicing motion. Leave rice in bowl, covered with a damp cloth. Assemble Sushi Rolls: Place one sheet of nori seaweed on bamboo mat. Spread about 3/4 C. rice onto seaweed; flatten with back of a spoon. Leave uncovered 3/8 inch at front of sheet and 3/4 inch at end of sheet. Place all filling ingredients at center. To form roll, lift one end of mat and begin to roll and compress seaweed. Use mat only to help form the roll. Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds, each approximately 1/2-inch thick.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)