I love sushi and I was spending a ton on it going to restaurants, which wasn't helping me save any money. So after watching how it's prepared at a restaurant I decided why not try it on my own, oh my goodness was it easy! Now I didn't have a fancy bamboo roller for this batch but my lovely mother got me one for my birthday last week, so I'll let you know how much it helps.
What you'll need:
Avocados
Cream Cheese
Cucumbers
Spicy Tuna (see recipe below)
Imitation Crab
Avocados
Cream Cheese
Cucumbers
Spicy Tuna (see recipe below)
Imitation Crab
Rice (what I used below)
Roasted Seaweed (what I used below)
You can put anything on your roll I picked these items because they are good on rolls and it's what I had available at the time.
About an inch from the edge layer avocado, cucumber, cream cheese, and spicy tuna or crab.
Carefully roll sushi as tightly as possible, cut roll in half then slice into smaller pieces. I am usually able to get eight pieces from each roll. I recommend wiping the knife off after each cut, I've found it makes it easier to slice the roll.
For the spicy tuna:
I drained two 5oz cans of tuna in water and added 2 tablespoons of Sriracha sauce, for medium heat. Mixed and add to your roll.
Roasted Seaweed (what I used below)
You can put anything on your roll I picked these items because they are good on rolls and it's what I had available at the time.
Cook the rice, I used a rice cooker, so I could get everything else ready while it cooked, if you don't have a rice cooker that's fine the bag has step by step direction on the back that are easy to follow.
While rice is cooking cut avocado, cumcumber, and cream cheese into strips, not too think you don't want to struggle when rolling.
Once rice is done cooking spread a thin layer on a sheet of roasted seaweed.
Carefully roll sushi as tightly as possible, cut roll in half then slice into smaller pieces. I am usually able to get eight pieces from each roll. I recommend wiping the knife off after each cut, I've found it makes it easier to slice the roll.
For the spicy tuna:
I drained two 5oz cans of tuna in water and added 2 tablespoons of Sriracha sauce, for medium heat. Mixed and add to your roll.
Kelsey, this looks so delicious! When I make my sushi, I add seasoned rice wine vinegar to the rice. It helped me get the rice stay together on the nori paper, because otherwise my rice was too stubborn. Do you ever have that problem? Any suggestions?
ReplyDeleteWhat type of rice do you use? I've found the Nishiki rice works the best when it comes to it sticking to the nori paper. I use a wet rice spoon to spread the rice on the nori paper because I was more rice was sticking to the spoon then the nori paper. But now that I'm using a wet rice spoon I haven't had that issue. Hope this helps
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