If only everyone knew how easy it is to make sushi at home, you can make exactly what you like and only spend a fraction of the price of what you would pay at your local sushi joint. Sometimes we make veggie rolls, mackerel (saba), tuna (maguro), shrimp (ebi), eel (unagi) and sometimes we just have krab (Alaskan pollock & such), I spell it with a K not confuse it with crab! I’m pretty sure it’s edible, I just blink a lot when I read the ingredients! I try to be a sustainable cook although it is overwhelming, and makes me crazy trying to keep up on what fish, veggies, rice, alliance certified coffee I should be drinking & whatever else I should be buying what time of year & from whom…..bla bla bla bla bla!! I definitely try to buy local and make sure anything that was breathing, was allowed to roam freely and arrived humanely.
Making sushi rice is pretty simple, sometimes I use brown sweet rice, jasmine rice or beautiful red quinoa, you can even mix them depending what you have in the pantry. I once was called a overachiever because I used brown rice, quinoa & agave nectar, that is by far the best rice ever made in this Hell’s Kitchen!! ;D This recipe is pretty accurate for sushi rice, I tend to use less salt, maybe because it’s kosher or himalayan it just seems too salty.
I just want you to know up front, I’m having a affair with my rice cooker, he should have known before he brought another man (sturdy, solid, working machine) into the kitchen, this would happen! If you don’t have a rice cooker, (get one) you can also use the stove top method.
Sushi Rice Ingredients
- 2 cups sushi or short grain rice (can use brown sweet, just follow directions)
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar (can use agave nectar, just use less)
- 1 tablespoon kosher salt (I use half that)
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan, and 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 10 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 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 before using.
Here are some of the ingredients you may need.
You now just need to spread a thin layer of rice on your roasted seaweed sheets (nori) leaving room at one end to seal like a envelope with some water.
You can put anything you like in your roll, the easiest way to remember what you like is to snag a sushi menu from your favorite sushi bar or all of them, (the long paper sheets that you fill out) not the hard menu! This will list all your ingreidents, it’s almost like a grocery list. One of my favorites are spicy salmon roll’s.
Spicy Mayo Ingredients
- 1/4 cup Lowfat Mayo (rice milk mayo, soy mayo, what ever you have)
- 1 tablespoon Sriracha Sauce (or less)
- Drizzle of Sesame Seed Oil
You can top with your favorite toppings, usually Cucumber & Avocado.
Roll sushi nice & tight, it may take practice, you can always eat your mistakes!
We have belly-upped to quite a few sushi bars back in the day, that’s where I learned to roll, now you can just watch numerous videos on sushi rolling. I always lay a damp paper towel under the rolls & on top while finishing rolling the others, this makes the seaweed easier to cut, also make sure you have a sharp knife, a dull knife will not work!
The Krab roll is a favorite of mine, so easy, usually have everything in the fridge & pantry. It’s always fun to make sushi at home, I like to pair the rolls with Lychee Sake or Saketini. The sweetness seems to soothe the bite of Wasabi or Sriracha Sauce.
Everything can be purchased at your local Asian market for almost half the price of your local grocery. I’m very fortunate to have 2 great Asian markets within 15 miles of our home.