Japanese Maki Rolls for 6 Thin Rolls

Instructions:

1. Wash the rice in cold water 3-4 times until the water runs clear to remove excess surface starch.
2. Combine rice and water in a cooker. Once cooked, let it steam undisturbed for 10 minutes.
3. Transfer hot rice to a wooden bowl. Gently fold in the rice vinegar, sugar, and salt using a slicing motion with a paddle.
4. Fan the rice manually while folding to cool it to room temperature for a glossy finish.
5. Place a sheet of nori shiny-side down on a bamboo mat.
6. Wet fingers in water and spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.
7. Arrange the lean protein and julienned vegetables in a neat row across the center of the rice.
8. Lift the bottom edge of the nori using the mat, tuck it over the fillings, and roll forward into a tight cylinder.
9. Seal the roll shut using a tiny drop of water on the top border of the nori.
10. Dampen the blade of a sharp knife with a wet cloth.
11. Cut the roll in half, then cut each half into thirds or quarters, wiping the blade clean between every cut.