I have a secret for you. Are you ready? OK here we go:
Making sushi at home is EASY!
And opens up so much creativity! I am sharing a few rolls that I love, but you can put anything that your heart desires in your rolls!
First, I will share with you the most important part of making the rolls: the sushi rice. This is not the creative part. This needs to be done with precision and care or else everything will literally fall apart when you go to roll your sushi.
Sushi Rice, courtesy of Food Network:
What you need: 2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 T rice vinegar
2 T sugar
1 T kosher salt
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan a
nd place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.
- Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.
After you make the sushi rice, you will want to lay out a sheet of nori on a sushi mat or paper towl and spread the rice on top of it. Spread evenly, but leave at least an inch at the top uncovered.
For the filling, you can truly add whatever you want. I personally enjoy thinly sliced veggies, such as carrot, cucumber, ball pepper and avocado. I also enjoy adding hummus and even sweet potato mash to my rolls to spice things up. Lay the filling on top of the rice, starting at the bottom and working your way up. Do not put filling in the spot where you left the nori bare.
Next, it is time to roll the sushi. Start from the bottom and fold the sushi around and under. Keep pushing the roll under until you reach the bare nori. Lightly wet the bare nori
to create a better seal and rub it onto the end of your roll.
Wet your knife and cut the Sushi.
This is how mine turned out: