- For the hand rolls:
- 3 cups cooked sushi rice
- 10 nori (seaweed) sheets, cut in half
- Cowboy roll: grilled beef tenderloin, red onion strips, blue cheese, baby spinach
- Tuna roll: sushi-grade tuna, avocado, cucumber
- Asparagus roll: roasted asparagus, goat cheese, sun-dried tomatoes, pine nuts
- Salmon roll: smoked salmon, cream cheese, cucumber
For the fillings: Griffith and Cole both recommend paying attention to textures and tastes when choosing filling combinations. For example, if you’re doing a salmon roll, add creamy avocado and crunchy cucumbers to create salty, crunchy, and creamy flavors and textures all in onebite. Cut fillings into short, thin strips of about 4 by 1⁄4 inches.
For the sushi rice: Cook 3 cups of short-grain white sushi rice according to package directions in a rice cooker or on the stovetop. Spread rice evenly in a large glass pan or rimmed baking sheet. Drizzle with a mixture of ½ cup rice vinegar, 3 tablespoons sugar and 1 teaspoon salt. Stir to coat evenly. Return rice to pan and keep warm.
To make the rolls: Dip your fingers into a finger bowl with a splash of vinegar and scoop out about 2 tablespoons of rice (less is more—you want the rice to be about two grains thick, with a ratio of 1⁄3 rice to 2⁄3 fillings). Roll the rice around in your right palm to form a loose oblong shape.
Lay a half sheet of nori in your left palm and gently press the rice oblong down the left half of the nori all the way to the edges. Place 1–2 strips of each filling on the rice in a vertical line, letting the tops extend out of the top of the roll.
To roll, shift the nori sheet into both palms. With your left hand, pull the lower left corner of the nori toward the middle of the sheet. Tuck the corner under the ingredients. Continue rolling the nori in a spiral motion to form a cone shape. Serve immediately.