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One of our favorite meals to make together as a family is sushi rolls. I cook up the rice and cut up all of the seafood and veggies, then we all gather around the table to do the rolling! It is fun to see what new combinations we can come up with.
Rolling your own sushi may look intimidating, but it really couldn’t be easier. All you need is a sushi. After a little practice you will be a pro!
I found my sushi rolling mat at my local Super H Mart, they have an online store too that you can purchase the mats and wrappers from in case you don’t have an Asian supermarket in you area..Most grocery stores now carry nori sheets for rolling sushi. That is where I found these 1/2 size sheets. I really love the smaller size, so much easier to handle!
Once you have your supplies, it is time to make you sushi rice. Here is my sushi rice recipe:
- 1 1/2 Cups Calrose Rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 teaspoon agave nectar.
Bring the rice an water to a boil, reduce heat to low and cover. Cook for 20 minutes. Remove from heat and let sit for 10 minutes. Whisk together the vinegar and agave and pour it over the rice. Stir it together and you are ready to roll.
While the rice is cooking I cut up all of my veggies, fish, etc, into strips about the size of the nori wrappers. A couple of easy make at home sushi rolls:
The Texadelphia Roll: Smoked Salmon, cream cheese, avocado, and jalapeno (my signature roll)
Spicy California Roll: crab stick, avocado, cucumber,and siracha mayo
These are just to get you started. The sky really is the limit here!
When it comes to rolling it up there are two options. You can do rice on the outside, or put it on the inside. I do a little of both usually. Rice on the inside is much easier though.
First you will want to lay a sheet of nori on the bamboo mat. Get your hands wet (I either work by a sink or keep a big bowl of ice water next to me), this is a very important step because it keeps the very sticky rice off of your hands, Grab a handful of rice and evenly spread it across the nori sheet.
Stack up the desired filling on the end nearest to you. Then take the mat and fold it just past the end of the filling (the avocado in the picture above. Continue pushing the mat in a rolling motion and you should end up with a nice tight roll. If the first one isn;t perfect, don’t worry, each one after will be a little better. 😉
Repeat the process until you have used up all of the rice and or filling. Get creative! After the rolls are made, grab a sharp non-serrated knife and wet it. Slice it all up into little bite sized pieces.
If you make this be sure to snap a quick pick to share with me on Instagram @jennygarvin
XO-Jenny
