It seems like it's been forever since I put together any type of tutorial.  I miss having time to do things that are fun, just for myself.  I gave the time up for a good reason though.  I went back to college at the beginning of the year, and I'm already through my entire semester of credits.  Now, I'm working ahead.  Hence the busy and no time for myself thing.

Last weekend the King and I (not the musical) took the minions out for a day of photographic funtimes.  We had a blast while we were out, but as minions often do, they were starved by the time we got home.  The meal plan for that day called for sushi, so home we went to become master sushi chefs.

I won't lie, I feared the sushi process.  I was sure it was going to be a disaster.  Probably a disaster of epic proportions.  I mean who takes sheets of seaweed and ends up with something good?  Turns out - me!  I'm more than betting it can be you, too!

Things you need:

  • Bamboo rolling mat
  • Nori
  • Sushi rice
  • Avocado (or other yummy things to put in your sushi)
  • Sushi vinegar
  • Sharp knife (wet)
  • Sesame seeds (optional)
  • Wasabi paste, pickled ginger and soy sauce (all optional)

The first steps are rather boring, so I didn't photo them.
Boil rice until done.
Rinse it lightly and drain.
Add some sushi vinegar (to taste) to your rice and mix it.
I added some black sesame seeds as well.  A healthy shake, maybe two, just for color and interest.
Let the rice cool, and chill it slightly.
Once the rice is cool, you're ready to start.
Lay out the bamboo mat.
Lay down a sheet of nori.
Add  rice to the sheet and gently spread it around.  It doesn't have to be perfect, but you want the rice thin and even.
Make a small valley in your rice to add your veggies or whatever you're adding.

Spread rice to edges on sides, but not top or bottom!

Add your veg.  I used avocado, thinly and evenly sliced.

Fill the valley of rice with your veg or other toppings.

Then, once you've filled the valley, you're ready to roll!
Roll the bamboo mat up and over the avocado until the nori is wrapped over the avocado.  
Squeeze the bamboo mat towards you and down, like you're wrapping a burrito.
Pick up just the bamboo mat, and roll it a bit more, away from you.  Again, pull it towards you keeping the wrap tight.
Continue until you're at the end of the roll.

Letting the sushi sit a bit before cutting gets the nori damp and pliable.

The nori I purchased comes five sheets to a package, and I had enough rice to make all five rolls.  I started with a cup of dry sushi rice.
Your ends won't be perfect, either cut them, or deal. 
Get yourself a good, sharp knife and keep it wet as well as free from rice residue as you're cutting.

Cut, cut, wet knife.  Repeat!

Make your pieces as even as you can, or if your nori has cut lines, and you can actually see them, cut on the lines.
Be sure to keep your knife wet as you're cutting.  It makes things much easier.

Tray of yumminess!

When you're done you should end up with something that looks like the above.
Serve with wasabi paste and pickled ginger if you have it.  Some people like soy sauce.  If you're GF, tamari is a nice substitute.  If you're GF/SF just add more wasabi ;)
We picked up a few sets of chopsticks recently.  It's made a huge difference in the minions willingness to try new things.  If I'd have know that was a factor I would have gotten chopsticks ten years ago.  The bonus is they're fun.  It takes a bit longer to eat, which gives you more time to talk to your kids.

1 Response
  1. David Sizer Says:

    These were so delicious, and waaay easier than I expected.

Post a Comment