Have you ever tried to make your own sushi? It’s not as hard as you may think, and you will feel accomplished while eating something that both looks and tastes delicious!
Yield: 10 servings
Prep time: 20 minutes
Cook time: 0 minutes
- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1-2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- Wasabi, to taste, plus more for serving
- Soy sauce, to taste, plus more for serving
- Pickled ginger for garnish
- Cucumber, peeled, cut into small pieces
- Avocado, cut into small pieces
- Imitation crab meat
- Carrot, peeled, julienne cut
- Shiitake mushroom, cut into small pieces
- Smoked salmon
- Fresh tuna, sushi-grade, cut into small pieces
- Green onion, julienne cut
- Tuna salad
- Cooked shrimp, cut into small pieces
- Chili sauce
- Sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it crosswise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Recipe from Food Network Canada.