Have you ever wanted to make sushi, but didn't because it seemed too intimidating? That was me for a while. As it turns out, it's not scary. Sushi is simple, fun, healthy and cheap to make. Can you believe this is my first time making it at home? Highly recommend the homemade sushi making to do with friends or a date. Prepare the rice before your guests arrive!
Here are some tips for making sushi at home:
1. Make sure you prepare the rice 2 hours ahead- so the rice have enough time to cool.
2. Cut up your ingredients when rice is cooling.
3. Lay all ingredients around you--so its easy to reach when you're making sushi.
4. Make sure all your surroundings are clean and dry.
5. Ingredients and equipment can be found at Japanese and Asian markets as well as most large grocery stores. I did a large amount of reading on how to make sushi before attempting my first ones. Sushi making does require a small amount of initial practice. Don't be afraid to try! You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are very versatile and you can make endless varieties. Be creative!
1 avocado, peeled, pitted and sliced into 1/4 thick pieces (squeeze the lemon juice over the avocado to prevent browning)
1 package of good quality unseasoned sheet nori
1/3 cup sesame seeds, toasted
tobiko (flying fish roe) optional
4 crab sticks, torn into pieces
sushi rice, recipe follows
1 medium cucumber, peeled, seeded, and cut into matchstick-size pieces
bamboo sushi mat
2 cups sushi rice ( Japanese short grained rice)
2 cups cold water
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Put the rice in a strainer and wash until the water running off is mostly clear. If you have a rice cooker, add rice and water into the rice cooker and set on a long cook cycle. Otherwise, place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring it to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let it stand, covered for 10 minutes.
Combine the rice vinegar, sugar and salt into a small bowl and heat in microwave on high for 30 seconds. Transfer the rice into a large glass, or plastic bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using for sushi
Cover a bamboo rolling mat with plastic wrap. Start by folding each sheet of nori in half making a crease. If you have a good nori, it should break in half at the crease. Have all your ingredients in front of you. Get a bowl of water to dip your hand in. You'll need to keep your hands wet, otherwise rice will start sticking to them. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Make sure you get the sushi all the way to the edges of all four sides.
Spread a couple spoonfuls of tobiko onto the rice. If you're not using tobiko, sprinkle the toasted sesame seeds on the rice. Carefully, turn the sheet of nori over so that the rice side is down. Place cucumber, avocado, crab sticks in center of the sheet.
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a cylinder, using the mat to shape the cylinder. Once you have it rolled all the way, wrap the mat around it and give it a squeeze to give it a nice round shape .
Pull away the mat and set aside. Repeat until all of the rice has been used. Using a very sharp knife cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
What's your favorite type of sushi?