What you need:

Bamboo Mats (you can get these at any grocery store)

Plastic wrap

Cooked Brown Rice (short grain) – The amount will depend on how many rolls you want to make, generally you will need about 1/4 cup to make 2 full rolls.

Nori sheets (or seaweed sheets)

Rice Vinegar

Veggies! – We like using mushrooms, peppers, avocado, sweet potato, cucumber, asparagus, carrot. It’s best to cut them length wise and thin. We also put raw kale (chopped up) in our sushi. You can use any combination of vegetable that you like.

Wasabi

Low sodium soy sauce.

Step 1 Cook your rice! Use short grain brown rice, wash it well, and add a little bit more water than the instructions call for and cook till it’s really done (all the water out) to make it more sticky.

Step 2: Cool the rice. Transfer rice to a non reactive bowl (glass or wood)

Step 3: Add rice vinegar. We pour the vinegar slowly over a large base wooden spoon, be sure to try and spread it out evenly. You do not need a lot of rice vinegar, just enough to cover the top of the rice lightly.

Step 4: Mix well with wooden spoon.

Step 5: Cover bamboo mat with plastic wrap.

Step 6: Cut and place nori sheet on mat, putting the shiny side up (some people toast their nori first). The nori should be about 7 inches by 3- 4 inches. This usually means you are cutting about 2 inches off the top. Save this for hand rolls.

Step 7: Spread rice over nori – we use our hands for this, because it’s easier. When you use your hands, put a little rice vinegar on your hands.

Step 8: Place your ingredients, in 1 single strip across the middle of the nori sheet with rice. Don’t use too much. It is best to use three ingredients.

*You can also make these rice side up, simply flip the nori sheet with rice over.

Step 9: Roll your sushi! Fold the bamboo mat over the ingredients and tightly roll the sushi.

Step 10: Remove roll from bamboo matt and cut with a SHARP knife! Serve with low sodium soy sauce, wasabi and ginger!

Step 11: EAT!