I love sushi. It’s so delicious, but I rarely have it because (a) I rarely go out to eat, and (b) sushi is often so expensive that I rarely get it, even when I do go out.
So why not make it myself? I’d always wanted to.
So I gave it a try. The ingredients for the rice are:
- Sushi rice (1 cup)
- Water (2 cups)
- Rice wine vinegar (3 Tbsp)
- Sugar (2 Tbsp)
- Salt (1/2 tsp)
And for the spicy sauce:
- Mayonnaise (1 tbsp)
- Sriracha (1 tsp)
- Lemon juice (1 tsp)
- Sesame oil (1/2 tsp)
And for the rest:
- Nori (dried seaweed)
- Chopped veggies of your choice (I used carrot, cucumber, and avocado)
- Meat of your choice (I used smoked salmon and tuna)
- Accessories of your choosing (I used soy sauce and pickled ginger)
Let’s start with the rice. You don’t want to use just any kind of rice. Instead, you’ll find rice that’s grown on the moon especially for use in sushi. Like so:
First, as with any rice, you’ll want to rinse it or wash it.
Then add the rice and the water and bring to a boil. At that point, reduce the heat to low, cover your pot, and cook until the water is absorbed by the rice (as rice is wont to do) – about 15 minutes or so.
This is when you’ll want to mix a few ingredients in another pan, over heat. Specifically the vinegar, sugar, and salt. Stir over medium heat until the white granules are dissolved, then cool in the fridge until your rice is ready.
When your rice is done, add the vinegar mixture and stir. But not too much – you don’t want to overmix and turn everything to mush. Your rice may appear wet, but don’t worry – as you stir, you’ll release some of the steam, and the rice will become drier and, as you may have anticipated, sticky.
With that out of the way, let’s focus on the spicy sauce next. It’s quite simple to make. Add all the spicy sauce ingredients together, and mix.
Then, mix the sauce with whatever you want to make spicy. For instance smoked salmon, or chunks of tuna.
The next step is preparing the rest of your ingredients. In particular, you may benefit from this avocado-slicing tip: slice it first, and then, using a spoon, dig it out of the shell.
If you made my veggie choices, you’ll end up with a set of ingredients like so:
Now, the nori is key. If you don’t have an Asian market nearby (or don’t have access to the internet) this may be hard to find. They’re basically seaweed wraps, and delicious all on their own.
If you have a sushi mat, bully for you – you may find the assembly process a lot easier than I did. If not, then you can do what I did – which, in the end, was to use the assistance of a plastic wrap.
In any case, the first step is to tear the sheet of nori in half. Make sure you beak the longer side. If yours doesn’t break easily or cleanly, you may end up doing what I did: simply using scissors.
Then, with the assistance of a bowl of warm water, you can begin spreading the sticky rice on the nori. Why the water? You’ll see. It’s not called sticky rice for nothin’.
Now, to be fair, there are different ways of spreading the rice. I put mine on the outside of the roll; in some ways that’s harder. I spread it on the rougher side of the nori, leaving the smoother surface for the ingredients inside. Here, you can see the spicy tuna roll (with carrot, cucumber, and tuna) and the salmon roll (with salmon, avocado, and carrot). But one of the nice things about doing it yourself is that you can add in whatever you like.
Then, simply slice – first in half, and then in either three or four pieces for each half, depending on your preference – and enjoy.