Rolling Sushi at Cooking Class

Sushi Rice (for 4 rolls)
1/2 cup brown rice
1/2 cup sweet brown rice

– rinse grain and soak overnight (or 6-8 hours) with water and kombu in glass bowl
– pour rice, kombu and soaking water into pot
– bring to a boil, cover, place flame tamer, reduce flame to low, cook 45 min

Vegetarian Sushi (recipe per roll)
3/4 cup cooked rice
1 sheet toasted nori
cucumber, cut lengthwise, in long thin slices
scallion, cut lengthwise, in long thin slices
carrot, cut lengthwise, in long thin slices
baked tofu, in long thin slices
1 tsp umeboshi paste

– first take a sushi mat and set it up on your cutting board so the wooden sticks run horizontally
– place a sheet of nori with the rough side up, on top of the sushi mat
– with wet hands spread rice on the nori in a thick layer, leaving a 3? wide edge ?grain free? on top
– pressed down firmly, the rice needs to stick together well for a firm, easily cut, sushi roll
– spread umeboshi paste across the horizontal center of the rice area
– horizontally layer cucumber, carrot, scallion and tofu 1/3 up from the bottom of the sheet of nori
– pick up the bottom edge of the sushi mat with both hands, bring up over the top of the vegetables
– roll the sushi up to the top 3 inch ?clear? strip of the nori sheet
– spread a few drops of water on the clear part of the nori sheet and finish rolling, cut, serve with shoyu