Updated: Mar 1
(by Cindy Garrard)
1 c. raw sushi rice (Nishiki brand recommended)
10 sheets seaweed
1/4 c. sesame oil
1/4 c. sesame seeds
1 t. sea salt
Let rice soak for 30 minutes in a medium pot.
Rinse rice several times until the water turns clear.
Tilt the pot to the side and pour out enough water so that only half of the rice is covered.
Place pot over high until water boils.
Reduce to simmer, cover, and cook for 20 minutes.
Refrigerate rice until cool.
Place a thin layer of oil in a frying pan over medium heat, and lightly toast sesame seeds for about 2 minutes; set aside.
Place seaweed sheets on a cutting board.
Dip a basting brush in the sesame oil, and brush seaweed with a light layer of oil, then sprinkle with a dash of sea salt.
Turn seaweed over with salted oil side down
Wet fingers and spread seaweed with a thin layer of rice.
Sprinkle lightly with sesame seeds all over the rice.
Tightly roll up the seaweed.
Slice into 1/2-inch pieces.