Tuesday, July 23, 2013 / 16 Comments / Gluten Free , make-ahead , Vegan , Vegetables , Vegetarian
How to Make Sushi
Last week the girls and I visited our local Japanese market, Nikka. We had planned on making sushi for dinner, but really I had no clue what I was doing. All three of us loved perusing the shop, looking at the variety of rice crackers, Pocky and koala cookies, rices, bento box supplies... I could go on and on. Eventually, after throwing some "necessary" items like kids chopsticks into our basket, we got back on track and got what we came for: sushi rice, nori, and rice vinegar. We had so much fun making sushi at home, and an easy sushi recipe is perfect for hot summer days when you don't want to turn on the oven, and crave fresh healthy ingredients.
Back home we cooked our sushi rice, sliced the veggies, and rolled up our sushi rolls.
Keep reading after the break!
Several of our 1-5 year old friends' favorite restaurant is Arigato Sushi (my favorite too)! But our kids have been a little unsure of sushi in the past. Making it at home, where they could be in control of what went into their rolls completely diminished any sushi apprehension. Hooray! Making sushi at home is also much less expensive, of course. Homemade sushi will now be making regular appearances on our weekly menu.
Have you ever tried making sushi at home? How did it turn out? What are your favorite ingredients?
Easy Sushi Recipe
Yield: Serves 6
- 1 package Nori (seaweed sheets)
- 2 cups sushi rice (short grain white or brown rice)
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Bamboo sushi mat (I think you could also just use a piece of parchment paper to roll up)
- Favorite vegetables, sashimi, cooked shrimp, or other favorite sushi fillings
- We used: sliced bell peppers, Persian cucumber, carrots, and avocado.
- Soy sauce, for serving (I prefer Braag Liquid Aminos)
- Wasabi, for serving. Optional. (prepared from powder)
- Prepare the sticky rice. Rinse the rice in a strainer. Combine rice and water in a large saucepan over medium high heat. Bring to a boil, then reduce to low heat and cover. Cook for 20 minutes, until water has been absorbed and rice is tender. In a small bowl, stir together rice vinegar, sugar, and salt. Pour over the rice and stir to combine. Cool to room temperature.
- Lay 1 piece of nori on the sushi mat. Wet your hands or a spoon with a little water and press a thin layer of rice over the nori, leaving a 1/2" boarder on one long side. I found using the back of a large spoon or measuring cup worked well to make an even layer.
- Lay your fillings along the top long side of the rice, as my daughter is doing in the photo above.
- Using the sushi mat, lift the top long edge of the nori and rice over the fillings and continue to roll tightly. When you get to the end, wet the 1/2" edge without rice to help the nori stick to itself.
- Use a sharp chefs knife to slice the log crosswise into rolls. Serve with soy sauce or liquid aminos and wasabi, if desired.