Sushi Rolls

I’ve had a hankering for sushi so I decided to try making it.

To make the rice:

Start with short grain Japanese rice, usually labeled sushi rice. Measure out 1 cup and rinse it very thoroughly – like 4 times – in a bowl, until the water runs clear. Drain in a colander so the water all comes out. Boil with 2 cups water; simmer on low for 15 minutes. Let it sit until all the water is absorbed, 5 minutes or so.

Make the seasoning: combine 3T rice wine vinegar, 1T honey or sugar and 3/4t kosher salt, heating it if necessary to get honey to dissolve. After the rice has cooled, toss the vinegar mixture in.

Fillings:

Cucumber – Start with a Persian cucumber and cut it into 6-8 wedges, lengthwise. Slice out the seeds, especially if your sushi is going to sit for a minute because the seeds have all the water.

Carrots – You can make extremely thin julienne matchsticks, or just grate it on the large hole of a grater.

Avocado – slice thinly. You can put it inside or if you want to get fancy, drape it over the outside.

Crab – either lump crab meat from a can or imitation crab from a package. Of course you can combine the crab with Japanese mayo; but I like it just straight out of the can.

Mango – Make thin slices.

Shrimp tempura – Peel and devein, then cut the shrimp in half lengthwise. Coat in tempura batter and fry in at least 3″ of neutral oil at 350°.

Spicy tuna – I saw a few recipes that said you can use canned tuna, if you can’t get sushi grade.

Toasted sesame seeds – sprinkled on top or mixed in, they really add something. Just do make sure that you toast them. Raw, they’re pretty yucky.

Don’t forget the wasabi and pickled ginger!

Make the rolls:

If you don’t have a bamboo mat, you can make a hand roll. Just use a half a sheet of seaweed and start by laying down a layer of rice on a diagonal from one corner of the seaweed to the bottom edge.

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