Monday, January 23, 2017

Sushi Your Way

This here is my first attempt at sushi. It's not difficult to make, but that sushi rice sure is sticky.

You can put anything you want inside, just be sure to slice everything into strips.You can also add slices of egg, tofu or seafood. I gave up on eating sushi with raw fish a long time ago, because as we know, seafood has gotten pretty dirty. But it's your sushi, so it's up to you what you want to put inside.

When we order sushi, I usually get the one with avocado. My favourite used to be the spicy salmon rolls.

I had about 1 1/2 cups of cooked rice and managed to get 3 rolls out of it.

The only thing missing was the toasted sesame seeds. I'm definitely going to add some of those next time.

I don't bother with wasabi and pickled ginger because we never eat it.

If you're unsure about making your own sushi, go watch a few videos on YouTube.

Homemade Sushi
Makes 3 rolls 

3 sheets of raw seaweed
1 1/2 cups cooked sushi rice
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
sliced vegetables or filling of choice
tamari or soy sauce for dipping
wasabi and pickled ginger for garnish if desired

Combine the vinegar with sugar and salt in a small pot over medium heat. You don't need to let this boil, just heat it enough to dissolve the sugar and salt.

Gently stir the vinegar mixture into the cooked rice. You can use a fork for this. Allow to cool.

Place your seaweed sheet on a bamboo mat or a towel lined with plastic wrap. Spread some of the rice over the sheet with your hands.

You have 2 options now. Either add your vegetables to the centre of the rice topped sheet, or flip the sheet over so the rice is on the bottom, and then add your vegetables to the side with the seaweed.

Now, you just roll it up, slice it, and refrigerate until you're ready to eat.

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