5 sheets nori
2 cups sushi rice (see below)
2 ounces sushi-grade tuna, cut int 1/4″ by 1/2″ by 3″ strips
1 carrot, cleaned and julienne cut
1/2 avocado, thinly sliced
Place nori sheet, shiny-side down and lengthwise on a bamboo rolling mat. Nori sheet should be 1-inc from the edge of the mat closest to you, leaving some of the mat showing on the opposite side of the nori sheet.
Wet your hands in cold water and place a handful of rice in the center of the nori. Spread the rice evenly over the nori sheet, leaving 3/4-inch strip uncovered on the far side.
Place tuna strips, julienne cucumber and carrot, and avocado slices down the center of the rice – parallel to your uncovered 3/4-inch strip of nori. Be careful to not overfill the nori. Place your fingers over the filling to hold them in place, and use your thumbs to lift the edge of the bamboo mat closest to you, using the mat to lift and compress the mixture while rolling.
Rolling the mat away from you, apply pressure to the filling to keep the roll firm. Roll slowly until you have covered the rice up to the edge of 3/4-inch strip of uncovered nori. While holding the bamboo mat in position at this point, apply pressure to the roll with your fingers to firm up the roll.
Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.
Repeat this process with remainder of ingredients.
5 cups short-grain sushi rice
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Rinse the rice off in cold water while shaking colander to remove any dirt. Drain completely. Place rice into medium sized sauce pan with 6 cups of water and cover tightly with lid. Bring water to a boil over medium heat. Allow for the water to boil for 3 minutes over medium heat and reduce to low heat. Continue cooking 15 minutes. Do not remove lid while cooking.
Remove sauce pan from heat and remove the lid. Stir to ensure all water has evaporated. Spread rice out evenly on a well-greased cookie sheet using a rice paddle or spatula. Sprinkle the rice with vinegar, sugar and salt while mixing with the spatula until rice reaches room temperature. Keep the rice covered with a damp napkin or paper towel until ready to use to form sushi.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College