Directions

• • 1. Place rice in cooker bowl or pot and fill with water, just covering the rice level, to rinse/wash rice. Drain.
    2. Fill rice cooker bowl or pot with water (amount according to rice package), cook rice according to package.
    3. When rice is done, place hot rice in large container (I used a round plastic container) and begin to fold in rice vinegar with spatula and use a fan to cool rice (recommended but not required).
    4. Dampen a cloth or paper towel and place over container for five minutes.
    5. Roll out wax paper and fold so that you have about a foot, three sheets thick.
    6. Pour small amount of rice vinegar in small bowl.
    7. Place nori sheet rough side up.
    8. Spread ¼ cup of the rice over the surface of 1 nori sheet, leaving ½ inch empty, trying to not smoosh rice too much.
    9. Place strips of gourd or desired ingredients in the center of the sheet.
    10. Dip ring finger in small bowl of rice vinegar and gently dab the 1/2 inch of nori you left empty. This will allow the end of the roll to stick.
    11. Begin rolling the edge of the wax paper closest to you, using the wax paper to press down on the sushi roll firmly. You are trying to make a “squarish” shape, not round (using ring finger to run along the side of the roll while thumbs run at the top).
    12. Continue rolling, keeping the roll tight, allowing the end of the roll to stick.
    13. Set roll aside and repeat.
    14. Dip a serrated knife in the small bowl of rice vinegar and cut rolls in to pieces. The ends of the nori will not look super pretty (I typically eat those while working and save the pretty rolls for serving).
    15. Serve with soy sauce and wasabi.