Make Your Own: Sushi

10 May

Welcome to today’s episode of the A Brand New Season show! Today we’re going to learn how to make sushi! (Applause). It’s probably easier than you’d think, and if you make it at home, you have the option to combine any ingredients and make it just the way you’d like. I was able to find all of the ingredients in our local chain grocery store near the pre-made sushi section, and the best part, is that it’s very inexpensive! You will need:

 

Rolling Bamboo Mat- Make it easiest, but any type of material you can roll the sushi with would work!

Sushi Rice

Sushi Seaweed

Filling- Up to you! I chose to make a veggie roll, but you can add any type of fish or seafood, spicy cream cheese or whatever your little heart desires

Salt Water- 1/4 cup is plenty

Soy Sauce

Wasabi- Only if you’d like to spice it up ; )

Step one: Cook your sushi rice according to the package instructions. It’s important to use sushi rice so that you get the sticky consistency necessary to keep the rolls together. After your rice is done, let it cool down to room temp.

Step two: Place a piece of seaweed on your bamboo rolling mat, shiny side down. Cover 3/4 of the sheet with your sticky rice, leaving 1/4 of one edge open.

Step three: Place your filling ingredients on the rice. If you pile your ingredients as shown below, your rolls will come out looking like they came straight from a restaurant.

Step four: Roll your sushi! Start at the end with all of your ingredients and roll towards the end of the seaweed that has no rice or toppings on it. Make sure you tuck all of those ingredients in there and firmly squeeze as you roll. Once you get to the end as shown below, place a small amount of salt water on the inside edge of the seaweed and continue rolling. The salt water will create a bond keeping your roll together.

Step five: Gently slice your burrito looking sushi roll into pieces and serve! I love adding soy sauce and wasabi to my sushi, but since you’re making it, you get to choose : )

Looks pretty good, right? Enjoy!

 

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