I find cooking rice for sushi challenging: you need to buy proper sushi rice and then wash it several times in cold water, until the water runs clear. And then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a wooden spatula, cooling it with a fan if you can. I then add some ready made sushi vinegar, about 2 tablespoons, but this is my personal taste. If I don't have sushi vinegar use 2 tbsp of rice vinegar, a little sugar and a little salt (to taste, and I don't like to use too much sugar or salt myself!).
To fill this sushi I used a combinations of thin carrot sticks and takuan (Japanese pickled daikon) sticks, but you can use what you like!
Place a sheet of nori seaweed on a sushi mat, add the rice and the filling, roll and, once you have your sushi roll, pinch the edges to shape it like an heart (this takes time!!!). The most difficult part is to cut the sushi, as you may loose the heart shape, so gently re-touch your sushi pieces with your fingers.
Photos and Recipes by Alessandra Zecchini ©