#nonori

This sushi recipe offers a twist by omitting nori seaweed, making it an excellent choice for those who may not enjoy the traditional seaweed flavor. It's a versatile recipe that allows you to customize the fillings to your liking, making it perfect for a family-friendly meal or entertaining guests.

Ingredients: 2 cups sushi rice. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Assorted fillings e.g., cucumber, avocado, crab sticks, smoked salmon. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Run cold water over the sushi rice until the water is clear. Follow the directions on the package and put the rinsed rice and water in a saucepan. Cook until the rice is soft. Melt the sugar, salt, and rice vinegar together in a small bowl. After the rice is done, put it in a large bowl and slowly mix in the vinegar mixture. Wait until it's cool enough to touch. Lay out a piece of plastic wrap on a clean surface. Cover the plastic wrap with a thin layer of sushi rice, leaving about an inch of space around the edges. Line up the fillings you chose across the middle of the rice. Roll the sushi up tightly in the plastic wrap and press down gently to seal. Put the sushi roll in the fridge for 30 minutes to let it set. Cut the sushi roll into small pieces that you can easily eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 20 minutes