A sushi feast from the kitchens of  az-silverpaw

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well this is one of the hopefully many recipes I'll be uploading onto here. to start it all off i bring to you sushi.

sushi:
2c sushi rice
3.5c water
3/4tsp salt
1/2c vinegar
2-3 carrots ( depending on size)
1/2 cucumber
1-2 avocados ( ripe)
7-8 jumbo shrimp
4 long rectangles of crab
4-5 nori(seaweed) sheets

first what you do is put the rice into a small pot (6cup size is all you really need) then add the water and let it soak for 20-30 mins. after that turn the heat on full, add the salt and 1/4c of the vinegar and wait until it boils ( stir the rice once before it starts to boil just so it doesn't stick to the bottom of the pot as much)Once water begins to bubble at a gentle boil, turn heat down to medium-low so that it is just nicely simmering. Place the lid askew, as in the picture, allowing some of the steam to escape. Simmer the rice in this way for 10 minutes.After 10 minutes, use a fork to pull the rice aside. Look down into the gap you've made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5-10 minutes, or until all the water has been absorbed by the rice.When all the water is gone, turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8-10 minutes, or until you're ready to eat. The heat in the pot will steam-cook the rice, finishing it off perfectly.
*Tip: the rice will stay warm in this way for up to 2 hours, which is convenient when you're cooking other dishes, and great when you're expecting dinner guests*

With the sushi filling you cut it into long kinda square strips to place inside.
to make the sushi rolls you spread the rice onto the nori sheets leaving about a thumbs width across one of the ends. put 1-2 pieces each of your filling(s) on the end that is covered with rice and roll it while trying to keep it packed a bit tightly wit the other bit of vinegar put it into a bowl to dip your fingers into to spread a little bit of the vinegar over the non-rice side to act as a seal. using a serrated knife cut the rolls of sushi into pieces about an index fingers width. then enjoy

crab and shrimp spring rolls:
2-3 carrots ( depending on size)
1/2 cucumber
1-2 avocados ( ripe)
7-8 jumbo shrimp
4 long rectangles of crab
7+ rice sheets
sushi rice
1 plate of water

for cooking the rice is the same directions for cooking it for the sushi and same with the preparation for the fillings.

for filing the spring rolls what you do is take a large dinner plate and fill it halfway with water. with the rice sheets submerge them one at a time making sure they go from being dry and hard into being almost clear and almost like jelly. put whichever fillings into them first and then scoop about 2tbsp of rice on-top of the filing. fold the left and right sides in first then the top and bottom making sure that they stick together well.

ad there you have how to make spring rolls and sushi. hope you enjoy making them yourself

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Allergy warning – recipe contains shellfish products