Rollin’ Sushi

2 cups short-grain Japanese rice.
1/4 cup sake-mash vinegar (or white wine vinegar)
1/4 cup rice vinegar.
1/4 cup sugar.
2 tablespoons salt.
14 mil cannabis tincture (we are thinking 7 mil to 1 cup of rice, utilize more or less to your taste)

Rinse the rice , then drain in a colander and let dry for 15 minutes.
Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
Once sugar is dissolved, remove from heat and add the tincture. Stir to combine.
Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.

Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down.
Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet.
Wet your hands in cool water and take a handful of sushi rice.
Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori.
Be sure to leave a 3/4-inch strip of nori uncovered on the far side.
Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori.
Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you.
Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm.
Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed.
While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.
Repeat this process with the salmon and various fillings, nori and rice.