Sushi

Rolling your own sushi is very easy. We make “mega” rolls with all of our favorite ingredients in a single roll. The secret to sushi that holds together is the rice! Steam it, season it, and COOL it.

Whole Platefull!

Whole Platefull!

Step 1: Sushi Rice

Get the short grain sushi rice on your next visit to the Asian market. You can use other types of rice, like standard brown rice, but the starch content may make things a little too sticky for a first time roller. If you have a rice cooker, use it. If not, get your pan with the tightest fitting lid. Put your rice and water in it, put the lid on, and set it to low. Some people weigh down the lid with some cans.

2 Cups sushi rice

3 Cups filtered water

 

Once the rice is cooked, season it with 1/2 Cup rice vinegar. Stir and cool completely.

For the sushi filling:

Smoked salmon, cream cheese, smelt roe, shredded carrot, avocado, cucumber sticks, pickled Japanese raddish, or other filling that your family likes. Slice vegetables into long thin strips for easiest rolling. Slice cream cheese with a long knife warmed in water for a thin clean cut.

 

Lay out a sheet of nori sea weed. Press rice down on 1/2 the sheet. Pile the filing on top in the center of the rice. Wet the top 1/4 inch of nori with water. Roll the sushi tightly, squeezing the rice and filing snugly together. The sea weed will seal with water.

Slice roll with a very sharp knife. Serve immediately or chill up to 1 hour. Do not store rolls in fridge unsliced. The nori may become soggy on the bottom. Serve with wasabi, pickled ginger, and soy sauce.

 

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