SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!