If you love sushi as much as my husband does then you probably wish it was cheaper! I mean come on... the price of some rice, meat, and veggies all rolled together is a little ridiculous at most places! So....
I taught myself how to make sushi rolls at home! And it is REALLY easy (it takes some prep time but it is totally worth it to have sushi in the comfort of your own home). Also... everything here you can find in the Asian aisle of your local Wal-Mart!
Read the directions carefully and ENJOY!
ITEMS YOU WILL NEED:
- VERY Sharp Knife
- Cutting Board
- Wooden Spoon or Spatula
- Plastic Wrap
- Aluminum Foil
- PLENTY of Counter-Space! LOL
- Bamboo Mat
(if you don't want to buy one just use the plastic wrap and roll tightly with your hands)
INGREDIENTS for RICE:
- 6 Tbsp Rice Vinegar
- 2 Tbsp Sugar
- 2 tsp Salt
- 3 cups uncooked Japanese medium-grain sushi rice
(MUST BE MEDIUM-GRAIN SUSHI RICE OR IT WON'T STICK!)
- 4 cups Water
INGREDIENTS for SUSHI:
- 5 sheets of Sushi Nori (Nori is Seaweed in big squares)
(buy whatever brand you want as long as it is in squares)
- 1 large Cucumber (optional)
- 2 to 3 Avocados
(sprinkle the slices with some lemon juice to keep them from browning)
- 1 to 2 packages of Imitation Crab Meat
- Soy Sauce
DIRECTIONS for RICE:
(Start preparing the rice about 2 - 3 hours before you want to make the sushi rolls)
1.) In a small saucepan over medium heat... Mix the Rice Vinegar, Sugar, & Salt.
Heat the mixture just until the Sugar dissolves (do NOT let it boil). Then remove from heat, pour into small bowl, & let cool until ready to use.
2.) Wash & Rinse the Rice. Stir it with your hand until the water runs clear.
3.) Place rice in a large pot with water (just covering the top) & soak for 30 minutes.
4.) After 30 minutes, drain the Rice then place back into the pot. Add in 4 cups of Water.
5.) Cook Rice in pot over medium-high heat & bring just to a boil then reduce heat to low & let simmer (covered) for 15 minutes.
6.) After 15 minutes... turn off heat & let Rice rest (still covered) for 15 more minutes.
7.) When done...transfer Rice to a large bowl and loosen the grains with a wooden spoon or spatula. (cut & fold, do NOT stir because this will crush the rice)
8.) Sprinkle the now cooled Rice Vinegar Mixture over the rice and slowly work in to coat the rice (but do NOT soak it).
9.) Lay out a large sheet of aluminum foil & spread the hot Rice out to let cool.
PREPPING the VEGETABLES & MEAT:
1.) Wash, peel, & seed Cucumber. Slice in half lengthwise, then cut into long strips
2.) Cut the avocados in half lengthwise. Remove the pit. Cut each section in half again (lengthwise) & carefully remove the peel. Cut each section in long slender strips. Then sprinkle the sliced avocado with the lemon juice.
3.) Remove the crab sticks from the packaging & cut each in half lengthwise.
4.) Place the cucumber slices, avocado slices, & crab slices on a plate & cover with plastic wrap until ready to use.
INGREDIENTS for SUSHI:
1.) Lay the Bamboo sushi-roll mat out or just lay out a section of plastic wrap.
2.) Place the Roasted-Seaweed (Nori) on top of the plastic wrap.
3.) Spread a thin layer (about 3/4 a cup) of Sushi Rice over the nori leaving approximately one inch of uncovered nori at each end.
(Have a cup of cold water nearby and wet your fingers when pressing down the rice. This will keep it from sticking to your hands too much) :-)
4.) Arrange 2 strips of avocado (or 3 small strips) & 1 strip of cucumber along the center of the rice & top with 1 strip of crab meat.
5.) Place your fingers on the ingredients & slowly bring the bottom end of the Nori up and over the rice, rolling tightly as you go. Roll until you have about 1 inch of the top of the Nori showing. Rub some cold water on the edge of the Nori &complete the roll using the water to seal the sushi together. Warp the roll with plastic wrap and set aside.
(If you want you can refrigerate the rolls until you are ready to cut & serve)
HOW TO CUT THE SUSHI ROLLS:
1.) Place the Rolls on a Cutting Board and remove the plastic.
2.) Use a sharp knife & cut the sushi roll in slices (6ths usually works best but you can do 8ths too). (Get the knife wet between each cut & it will be easier to cut without sticking)
And that is IT!
(Just a Note... sometime the end of the roll won't be the prettiest but the more you make this sushi the better you will get!)
I hope you enjoy this Sushi and I guarantee your dinner guests will be completely impressed that you made them sushi! ENJOY!
With Luvin' from the Oven,
Mama Creedon
