So guess who is procrastinating from studying for exams!? I promised you a sushi post (in writing, on @cookbooksandcardigans, for those who missed it), so I had to be a woman of my word and provide you with the knowledge that I promised you.
If you’re on board for a little practice, here’s the recipe!
- 1 cup sushi rice
- 1 1/2 – 2 cups water (for rice; cook according to package directions!!)
- 3 tbsp sushi rice seasoning
- ex. crab, cucumber sticks and avocado for California rolls
- 2-3 nori sheets
- bamboo rolling matt
- water for sealing sushi rolls and dipping finger in
- serve with: soy sauce, wasabi, pickled ginger, etc.
- Cook sushi rice with water in rice cooker (or according to package directions)
- When rice is finished cooking, mix in sushi seasoning and allow rice to cool completely (I do this in the fridge to save on time!)
- Prepare your fillings
- ex. cut crab sticks to length of nori sheets; seed and julienne cucumber; peel, pit and slice avocado
- I like to line my bamboo matt with plastic wrap for easy clean up, but if you find it’s getting in the way or is too confusing, just use the bamboo matt on it’s own to roll the sushi
- Place a nori sheet shiny side down (…you see and pace the fillings on the dull side) in line with the top of the bamboo mattSHINY SIDE DOWN, YA DIG?
- Dip hands in water to keep rice from sticking to them, then scoop rice onto nori sheet; spread enough rice so that it covers 3/4 of the sheet to the edges with rice, leaving 1/4 of nori on the end to seal the roll
- Add ingredients in a line at the top end of your roll… this is the time to get creative with your fillings (or use whatever you have in the fridge because you’re broke and therefore can’t make traditional sushi, like me!)
- Roll sushi while squeezing so that the ingredients stay tucked inside tightly. This is a bit like rolling a burrito, in the sense that your tucking the ingredients in as you roll, and that it takes a bit of practice to make perfect! Here are a few steps you can follow…
- Roll the sushi over, tucking in the ingredients
- I made the mistake of using a line of plastic wrap instead of wrapping my bamboo sheet in it, so I had to peel it off the roll. This is why I suggest not using plastic wrap unless you are making a roll with the rice on the outside (which is a technique I have yet to discover myself!)
- Keep squeezing the bamboo mat to keep this little roll of deliciousness together without squishing it apart… like so… allowing the top end of the mat to move out as you’re doing this
- So, squeeze, pull matt out, squeeze, pull more mat out, squeeze, and your sushi is probably rolled!
- Brush the extra nori flap (the part of the seaweed that you didn’t cover with rice) with a touch of water and roll sushi to seal it all together
- Using a sharp knife, slice sushi into however many pieces you prefer
- Serve with soy sauce, wasabi and/or pickled ginger and enjoy!
I’m going to be honest with you and let you know that your first couple of rolls are probably going to be hideous and barely resemble sushi. But that’s okay! Think of it like being an artist. I bet Pablo Picasso’s mom threw out all of his first drawings too, but if he let that get in his way, he would have never been able to draw a face properly… oh wait… 😉
This is a picture of my very first attempt at making sushi…
…not the beautiful flower that you saw in the featured image right? Now here is my very second attempt at making sushi, when I got a better idea of how much rice, water, fillings and squeezing I needed.
WAY BETTER. Hardly perfect, but you can see I was already trying to be super artsy and arrange 7 circles into a flower shape (original right?!) So just keep practicing and don’t get discouraged! Have fun!
Side note: yes that is a fork is ^this^ picture. I eat my sushi with chopsticks! I just happened to also be eating chicken fingers because this project was taking way too long and your girl was getting hangry 😀