Newbie Sushi: Homemade Avocado and Cucumber Rolls
Last night we made our own sushi. Normally we go to an all you can eat sushi place but for me, as a vegetetarian, it’s not worth it. Why spend 25 bucks so I can eat a bunch of rice and avocados? It’s good and everything but surely it’s cheaper to make at home. It can’t be that hard can it?
As it turns out, it’s not too difficult. Here’s how we made it.
- package of Nori sheets
- package of sushi rice aka sticky rice
- rice vinegar
- white sugar
- vegetables or whatever fillings you are using. eg: avocado, cucumber, carrots, sweet potato, mango
Cook at least one cup of sushi rice according to package directions. A rice cooker works best if you have one. We put in about 2 cups uncooked rice with 4 cups of water.
STEP TWO: According to the Minimalist Baker blog, we need to add seasoning to the rice. For every one cup of raw rice you will need to mix together 3 tbsp rice vinegar, 2 tbsp white sugar, 1/2 tsp salt in a small saucepan. Bring to a simmer over medium heat and whisk often, until the sugar and salt have dissolved. Transfer the mixture to a bowl and put the bowl in the fridge to cool.
To save time, I made it while the rice cooked. Also I doubled the amount of seasoning because we used 2 cups of raw rice.
Now is a good time to cut up whatever vegetables you will be using. Cut them long and thin so they can easily fit inside the wrap while rolling it.
Once the rice has finished cooking, add it to a bowl then add the vinegar mixture. Stir.
Have ready a bowl of warm water. We need to wet our fingers while handling the rice, otherwise it will stick to our hands.
Cut a sheet of nori in half and lay it down so the dull side is up, shiny side down. We’ll be covering the dull side with toppings.
Evenly cover the nori sheet with rice. I tried to keep the layer thin so it would roll up easily, but you can do it however you like. Then, put the sliced veggies near the edge, and roll it up. We don’t have a rolling mat, so we tried the towel + saran wrap method.
Slice it up into whatever size you want.
We didn’t have any sake, probably because we don’t like it, so we served Italian wine with our sushi dinner. Does that make it a fusion meal? I don’t know but it was delicious.
It makes for good leftovers too. Tonight after work I went ahead and pulled the leftover rice and veggies from the fridge and made more sushi. I wonder if a sushi chef would consider that sacrilegious.
Look, I made inside out rolls this time!
All I did was sprinkle black sesame seeds over the rice, flip the nori sheet upside down, and put avocado on the shiny side before rolling. I’m quite proud of it. Not bad for a newbie, huh?
Have you ever made sushi? What are your fillings of choice?