Monday, January 27, 2014

Make your own Sushi in Five Easy Steps!

I love sushi!  However, I have always been very intimidated by the sushi-making process.  It seemed like the food equivalent of painting a masterpiece.... and I am not a very good painter!

So, for a fun girls' night activity, we summoned our courage and decided that we would make our own sushi.  The results surprised us all!  Not only did it LOOK like sushi, but it TASTED like sushi as well!  It was delicious actually!  And the best part:  It was really simple to make! It was so simple that I can see this becoming a regular meal!

So, grab your chopsticks and let's get started!

 Ingredients you will need:
- Nori (Seaweed sheets)
- Sushi Rice or Sticky Rice (We were very intimidated by the process to make sushi rice, so we bought microwavable sticky rice from Annie Chunn - "Annie Chun's Rice Express White Sticky Rice" - it was fast and worked amazingly well!)
- Vegetables of Choice: Carrots, Avocado, Green Onion, Mushroom, Cucumber, etc!
- Crab Substitute: Again, totally intimidated by real raw fish!  If you decide to be brave, be sure to buy high-quality sushi-grade fish.
- Cream Cheese
- Bamboo Rolling Mat (we used dollar store reed place mats. If you don't have any, don't worry - I tried rolling the sushi without a mat and it worked just fine!)
- Soy Sauce and Wasabi for dipping

We popped our rice into the microwave and once it was done microwaving, we mixed in a little rice vinegar and sugar, then placed it in the fridge to cool.  While it cools, you can chop all your veggies into long thin strips.

Now that you have everything chopped and your rice has had time to cool down a little, it is time to start assembling your sushi roll!  Lay your Nori on a flat surface or your bamboo rolling mat.  Begin by getting your fingers wet with cold water and spreading a layer of rice over the Nori.  The water will help you be able to spread the rice without it sticking to your fingertips. Once the rice is spread out, add your other ingredients.  Keep them clustered on one end of the Nori (see the picture above).

Roll everything up!  Start at the end with the veggies.  If you are using a rolling mat, lift the edge of the mat and begin slowly rolling. As you go, roll the extra mat back towards yourself in the opposite direction of the sushi roll (see picture).  If you are not using a rolling mat, slowly lift the edge of the Nori and roll it over onto itself.  Continue to roll until you reach the end of the Nori.  Wet your fingers and use the water to seal the edge of the Nori to the roll.

Move your sushi roll to your serving plate. Use a sharp knife to cut the sushi roll into slices about one inch thick. You may need to use the point of the knife to begin the cut into the Nori.  Cut gently so that you don't end up with a squished sushi roll!  Arrange the slices on your plate and ENJOY!