4 cups cooked Calrose (sticky white) rice
6-8 Nori sheets (seaweed paper)
1 Avocado, sliced
6 oz (1 can/bag) tuna or crab meat
Sushi Rice: While it is hot move into a large bowl and sprinkle with sushi vinegar (I just use white or rice vinegar) and mix rice swiftly with a wooden spoon. Cover bowl with a damp towel and let rice cool to room temperature.
Sushi Rolls: Put some water in a small bowl and put aside. Cut a piece of aluminum foil just a bit larger than a sheet of Nori. The Nori has a shiny and a dull side, but it shiny side down on the foil. Spread an even layer of rice (between 1-2 cups) carefully over the Nori, leaving and 1 inch space at one edge. Place your filling in a row on the edge across from your 1“ space. Hold your fillings as you roll the Nori away from you, towards the 1” space edge. When you get to the end of the roll, dip your fingers in the water and moisten the edge to seal the sushi roll. Wrap it up in the foil and refrigerate for about an hour. When ready to eat, carefully open the foil and slice the sushi. Serve with wasabi and soy sauce.