Sushi

I have recently gotten into sushi, however I am picky. So going out to dinner and ordering sushi I usually end up with something simple like a California roll. Then a friend of mine showed me how to make sushi at home and I am in love! It is healthy, and honestly, I can use “left overs” from meals earlier in the week. This week I made an awesome stir-fry and saved some of the uncooked vegetables for sushi this week! And in true lazy fashion… I didn’t quite follow my own instructions.

Here is the best part about sushi- I used to think I would need to go to specialty Asian store to pick up sushi grade rice or Nori (seaweed) and other ingredients that I love in sushi, but my local Cub Foods had everything! Now below, is the official recipe, however, I have been known to skip the sushi vinegar and just go with regular Japanese rice too… everything ends up a little stickier and harder to work with but, if it isn’t in the pantry, I am not willing to make another trip to the store.

Grocery List:

Ingredients for Rice: Ingredients for Sushi Rolls: Sauce or Dip: Tools:
  • 2 cups Japanese (short or medium grain rice)
  • 2 cups cold water
  •  5 Tbsp Sushi Vinegar

 

  • Imitation crab meat
  • Sushi grade Tuna
  • Avocado
  • Cucumber
  • Carrots
  • Asparagus
  • Red peppers
  • Nori (seaweed wraps_)
  • Sesame seeds

 

  • Soy sauce
  • Wasabi paste
  • Sriracha
  • Ginger
  • Spicy mayo either buy or make your own by mixing Mayonnaise and Sriracha (use a 1 to 1 ratio)

 

  • Strainer
  • Bowl
  • Sushi mat- $2 at Cub foods!
  • Spoon
  • Plastic wrap
  • Knife
  • Serving stuff

 

Step 1: Make the Rice

Wash the rice with cold water (water should eventually run clear). Drain well. Put drained rice in a sauce pan and add equal parts cold water. Bring rice to a boil on high heat, once boiling, reduce heat to medium-low and cover.  Rice will be done once all the water is absorbed (about 10 minutes). Do not remove the cover to check the rice. Reduce heat to low and keep cooking with the cover on. Let the rice sit for 15-20 minutes.  (This is why instant rice is such a life saver, could you imagine cooking rice for 30 minutes?!) Transfer rice to a bowl and let cool until it is warm to the touch. – This is where you add the sushi vinegar if you have some.

I cheat a lot in recipes but sushi does not work out well with instant rice, if you have a rice cooker you can use that!

Step 2: Assembling your Sushi Roll

Wrap your sushi matt in plastic wrap before using it – the rice won’t stick nearly as much to the plastic wrap as it would to the sushi mat. Slice up your veggies in long strips and spread a spoonful of rice onto the nori and smooth out for an even consistency. The nori will become pliable from the heat and liquid in the rice.  For ease of spreading dip your fingers/ spoon into water. Place your fillings across one end of the nori/rice, don’t over fill or you won’t be able to roll the sushi AND your bites will be giant. Start rolling the nori away from you apply pressure to the roll by using your matt to keep things in place.  You want to make it as tight as possible so that it doesn’t fall apart when you cut it. Once the roll is complete, let it sit for a few minutes. This makes it easier to cut.  Use a sharp knife and cut the roll in even slices.

Step 3: Garnish and Sauce

Based on your preference sprinkle sesame seeds on the roll and dip in your choice of sauces or dips. I typically do some low-sodium soy sauce and wasabi paste for an extra kick! And serve!  Sushi

Alternatives: Sushi is great for everyone, I once made a very picky friend chicken teriyaki “sushi” with cooked teriyaki chicken and onions wrapped in the rice and nori. Or for my vegan or vegetarian friends- use only vegetables. If your kids are not feeling sushi, you can also make PB& J, turkey and cheese or even hotdogs wrapped up using tortillas, they can still participate and help make their own version

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