Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!