2 cups sushi rice
2 cups water, plus extra for rinsing
¼ cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
1.Place rice in bowl and cover with water, swirling the rice. Pour off and repeat 2 times to remove some starch.
2.In a large pot, bring the water to a boil. Add rice. After 2 to 3 minutes, place on low heat and let simmer for 10 to 15 minutes. Stir to prevent rice from sticking to pot and add extra water as needed.
3.Prepare sushi vinegar by mixing rice vinegar, sugar and salt in saucepan over low heat. Heat until the sugar dissolves. Let cool.
4.Pour vinegar mixture over the rice, gently folding to incorporate. Keep warm.
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife
1.In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
2.Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
3.Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
4.Arrange the fillings across the center of the rice. Do not overstuff the roll!
5.Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
6.Wet 2 centimeter border and enclose roll like envelope
7.Shape your hands around the mat to gently tighten the roll.
8.Use a wet very sharp knife to cut into 1 inch pieces.
9.Arrange sushi on a serving platter and serve with pickled ginger and wasabi