Sushi Rolls

Making sushi rolls is easy once you get the hang of it.  The most important rule is: don't overfill.  Keep a zen minimalistic approach, so everything rolls up and seals nicely.  Less is more with sushi rolls.

2 cups short grain rice
1 tsp salt
4 cups water
1/4 cup seasoned rice vinegar

3 eggs
1 Tbsp soy sauce
4 oz smoked salmon
6 peeled and cooked shrimp, thinly sliced
1/3 cup julienned carrots
1/2 english cucumber, cut into matchsticks
4 green onions cut in half and thinly sliced, vertically
1 avocado, peeled, seeded and thinly sliced

8 nori seaweed sheets

Dipping Sauce:
3 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
1 tbs sesame oil
1 Tbsp water
1 clove garlic, minced
1 tsp sugar

Bring the water and salt to a boil in a pot and add the rice. Return to a boil, stir, and lower to a gentle simmer. Cover and cook until all the water is absorbed, about 20 minutes. Or cook rice in water and salt in an automatic rice cooker. Let rice cool off a bit and fluff it into a large rimmed baking sheet. Allow to cool. When completely cool, sprinkle with the rice vinegar, tossing together well.

Beat the eggs together in a bowl with the soy sauce. Heat a large non-stick skillet and spray with oil. Tip the eggs into the pan and swirl to spread the eggs out in a thin, even layer. Let eggs set a bit for about a minute, until you can flip the whole thin omelet. Cook through on other side just until eggs are cooked.

Remove to a cutting board to cool. When cool, cut into thin strips.

Whisk together the dipping sauce ingredients.

Lay out a nori sheet on a bamboo sushi roll mat. Cover nori with a thin layer of rice, leaving about 1-inch border at the end farthest away from you. I find it best to use my wet hands - the rice is sticky! Lay out a strip of your favorite fillings about one third of the way down, being careful not to pile up too much - or it will be difficult to roll!

Keep everything horizontal across the short dimension.

Using the mat or a piece of wax or parchment paper as a guide, firmly roll up the sushi roll and press the nori together as you roll.  Wet the border at the far end to make it stick and close up as you finish rolling. Carefully slice into five rolls, cutting about every inch, and turn rolls on their side. Sprinkle with toasted sesame seeds and serve with dipping sauce.

Makes 40 sushi rolls, serving about 6.

Cook's Note:  Almost anything can go into a sushi roll - I'm thinking buffalo chicken and blue cheese, or maybe beans, chorizo and fresh salsa, or salami, Monterrey jack and sliced cornichon pickles.  Or tofu, pickled ginger and wasabi paste.

Seriously, you could do almost anything, so long as the ingredients are either cooked, or absolutely, positively sushi-grade - that is, can be eaten raw.  And adjust the dipping sauce accordingly!