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Sushi rolls

Sushi roll on blue cutting board

I know, I know. It isn’t officially “sushi.” There is no raw fish, nor is it entirely authentic. I don’t care. It’s delicious, and I can eat it without cleaning out my wallet. Don’t get me wrong – I loooooove “real” sushi. But a girl can only afford to eat so much “real” sushi before thinking real hard about her retirement fund.

So anyway…

Sushi rolls. The type that you can make at home with just a few basic tools. All you need is a little bamboo sushi mat for rolling, some sheets of dried seaweed, and some rice. The rest of it is entirely up to you. I’ll include what I used this time.

Ingredients

Sorry… there is no way I can include measurements. It all depends on how much sushi you want to make, so you can just estimate how much you want to use for your particular roll.

  • Several sheets of dried seaweed. This is the “wrapper” on the outside. (Yes, it’s edible.) I bought a pack of 20 from World Market for a few dollars.
  • Short-grain white rice (you can buy official “sushi rice,” but any short-grain white rice will do. Short-grain rice is more sticky than longer-grain varieties.
  • Fake crab meat cut into thin slices (it comes in packages, it’s fully cooked, and it’s usually made out of other types of fish. It looks similar to crab meat, but it’s a lot cheaper.) You can also use cooked shrimp instead if you like.
  • Avocado, cut into thin slices
  • Carrot, shaved into thin strings with a vegetable peeler
  • Cucumber, shaved into thin strings with a vegetable peeler
  • Cream cheese, cut into really thin strips from a block of cream cheese
  • Ground cayenne pepper
These are just suggested ingredients – use whatever you want!

Directions

The most time-consuming part is (a) cooking the rice, and (b) slicing the vegetables.
  1. Cook the rice the the recommended amount of time. Let it cool before using it for sushi, or else the heat will distort the seaweed wrapper.
  2. Slice everything into strings.
  3. Spread rice onto a seaweed wrapper, staying away from the edges so it doesn’t ooze out.
  4. Make a little indentation in the rice, and line up all the “innards.” I sprinkled a little cayenne pepper on it too, for some extra kick.
  5. Gently roll everything up using the mat. Press it gently, but don’t squeeze too hard or it will come out the sides.
  6. Slice with a damp knife. Using chopsticks. Dip in soy sauce and/or wasabi paste. Sigh with contentment.
vegetables sliced up on cutting board
Sushi before rolling
4 sushi rolls on a plate
Close-up of sushi roll
Dipping sushi in soy sauce with chopsticks

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