Monday, March 14, 2011

Sushi Rolls

I had been wanting to try making sushi for a long time, but it intimidated me. I'm happy to report that it was a tasty success and I can't wait to have some more.

{Sushi rolls}

serves 4

For the rice:
1 1/2 c. sushi rice
2 1/4 c. water
5 tablespoons rice vinegar, divided
2 tablespoons sugar
dash of salt

For the rest:
4 sheets of nori
1 cucumber
1 carrot
1 avocado
1 package imitation crab meat (leg style)
Wasabi paste
Pickled ginger
Soy sauce

Equipment (optional):
Bamboo rolling mat

Put rice and water in a pot and bring to a boil. Reduce to simmer, cover and cook for 20 minutes. Meanwhile, mix 3 tablespoons rice vinegar, sugar and salt in a small bowl. Microwave until warm and stir until sugar dissolves. When rice is completely cooked, fold in rice vinegar solution. Mix 1 cup of water with remaining rice vinegar (2 tablespoons). Dip a paper towel in the solution and coat a platter (this prevents the rice from sticking too much). Spread out rice on the platter and fan several minutes, turn/mix the rice, and fan again until cool. The fanning can be done by hand, but it will take forever and give you a cramped wrist, so do yourself a favor and plug one in.

Cut all the vegetables and crab meat into long, thin strips. Lay out one sheet of nori, shiny side down, onto the mat. Spread a thin layer of cooled rice over nori, using the leftover water/vinegar solution to keep it from sticking to your hands. Ignore the bad example of the photo and make sure the rice goes to the edge. Lay the vegetables and crab at one end, and roll everything up. The stickiness of the rice will hold it together. Slice each roll into 5 pieces. Serve with wasabi, ginger and soy sauce.

1 comment:

  1. Hey, I did almost the same recipe - added rose petals jam instead of carrots and cucumbers :)
    It was so delicious :) see it here: