2 cups sushi rice
2 cups water, plus extra for rinsing
¼ cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
- Place rice in bowl and cover with water, swirling the rice. Pour off and repeat 2 times to remove some starch.
- In a large pot, bring the water to a boil. Add rice. After 2 to 3 minutes, place on low heat and let simmer for 10 to 15 minutes. Stir to prevent rice from sticking to pot and add extra water as needed.
- Prepare sushi vinegar by mixing rice vinegar, sugar and salt in saucepan over low heat. Heat until the sugar dissolves. Let cool.
- Pour vinegar mixture over the rice, gently folding to incorporate. Keep warm.
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife
- In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
- Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
- Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
- Arrange the fillings across the center of the rice. Do not overstuff the roll!
- Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
- Wet 2 centimeter border and enclose roll like envelope
- Shape your hands around the mat to gently tighten the roll.
- Use a wet very sharp knife to cut into 1 inch pieces.
- Arrange sushi on a serving platter and serve with pickled ginger and wasabi
Courtesy of Shedd Aquarium’s Right Bite Program