Homemade Sushi

March 20, 2012 § 14 Comments

Making sushi at home really isn’t that hard.  The trick is to have the right consistency of rice; and to let the rice cool before rolling it up.  For the sushi rice, I used the following proportions:

  • 2 cups short grain rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt

I followed the steps described here, but used eel for a unagi roll.  The second roll I used salmon.

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