HIGH FIVE, My friends: I dominated the DIY Sushi recipe.
I haven’t attempted using fish since I’m terrified and wanted to try easy vegetables first, but it was SO much easier than I had imagined. Plus, my Mom had given me a sushi kit a few years ago that I stashed away and thought “yeah, I’ll never actually try that…”. Well Mom, I’m maturing at my cooking and finally broke out the kit – and am officially addicted.
This DIY CSA Sushi recipe makes it totally easy to have for dinner OR make for a party.
Makes 2-3 rolls. Increase recipe if hosting a DIY sushi party or sharing with someone other than your cat.
1. Boil one cup of sushi-grade rice or short grain brown rice. I went for brown rice which complicated things.
2. If you’re using brown rice, let it cool to room temperature. Then take 1/2 cup of rice vinegar (with 1/2 teaspoon of salt & pepper) and stir with a wooden spoon in a ‘Z’ shape. The rice should get sticky.
4. Place sticky rice onto the seaweed. You’ll want to cover all the way horizontally, and about 3/4 vertically. Visualize how to cut the sushi, and it makes sense. Note: your fingers will probably be sticky as you spread out the rice. Try spreading the rice with your fingers lightly.
6. Place your stripped veggies onto the sushi in one main section about 2 inches over. Make sure to try to keep veggies as flat as possible.
7. Start rolling slowly the edge of the sushi mat. Once you roll over a couple of inches, stop and press down and continue to roll the next section. The rice and sushi will stick together, making the rolling part wayyy easier than it looks.
8. Your sushi should now be nicely rolled like this:
Tuck the seaweed “open” portion of the roll on the bottom, pressing it down.
9. Cut your sushi gently into 2 inch pieces. The seaweed roll that I purchased has light indents where to cut and make it easier.
Enjoy!
Readers, have you tried making your own sushi? Give us any extra tips in the comments.
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