How to Make Simple Sushi
Yes! Making sushi IS that easy!
I was tired of being sushi less since moving so far away from a plethora of Japanese cuisine to choose from in a big city, so I decided to read a bit on how to make sushi. After having one attempt at rolling I realized I could teach anyone to do this!
Fortunately for me, I have 3 nieces that LOVE sushi! In under 10 minutes all three girls, ages 6-10 had made their very own sushi rolls!
If you’re a fan of sushi, or even just eating healthy, you should try this! A bamboo rolling mat will pay for itself after just one use! After making these I wish I had tried sooner!
Helpful Tip:
All of the recipes I found kept saying ‘sushi grade’ and it took me a bit to figure it out, but it’s just raw fish that’s been frozen to a certain temperature. You will not find fish saying ‘sushi grade’ I would suggest going to the fish part of the meat market and asking about freshly frozen tuna steaks. Do NOT go cheap!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
people
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- 4 sheets Nori (dried seaweed)
- 2 cups Sushi Rice cooked
- 1 Cucumber
- 2 Carrots
- 1 Avocado
- 3 tbsp Cream Cheese
- 1 Tuna Steak sushi-grade
- 1 Salmon Flillet sushi-grade
- 1 pkg Imitation Crab Meat
- Wasabi Paste (optional)
- Bamboo for rolling sushi
- Plastic/Saran Wrap
- SHARP knife
Ingredients
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- Wrap bamboo in plastic wrap, tape if necessary.
- Place Nori on bamboo, making sure that the lines in the Nori go in the same direction as the bamboo is.
- Cut all vegetables and fish julienne. Think about half the thickness of a chopstick.
- Moisten fingers with water, and place rice on the Nori, covering it completely from left to right, but leaving the top one inch rice-less, so that the Nori is still visible.
- Place desired ingredients onto middle of the rice, but evenly from left to right.
- Lift up the part of the bamboo that is closest to you, and gently roll it, and firmly tuck it when it reaches as far as shown in the picture above.
- Continue to roll, while simultaneously lifting the bamboo away from the seaweed.
- Wet fingers and wipe on the end of the Nori to make it stick to the roll and seal it.
- Slice with a sharp knife, and serve!
All of the recipes I found kept saying "sushi grade" and it took me a bit to figure it out, but it's just raw fish that's been frozen to a certain temperature. You will not find fish saying "sushi grade". I would suggest going to the fish part of the meat market and asking about freshly frozen tuna steaks. Do NOT go cheap!
By The Dauntless Domesticator
ITEMS USED TO MAKE THIS RECIPE
