If you’ve never tried making homemade sushi, you should absolutely do it! I never realized how easy it is. And it’s fun that everyone can make their own, exactly how they like it!
My Dad, Stepmother and sister came to visit over Christmas. My sister made sushi with the kids while they were visiting in New England a couple of summers ago and they wanted to make it again. Diana showed us all how to do it and we’ve been making it about once a week ever since. You can vary the ingredients depending on what you have on hand or what you like but we’ll give you some suggestions for the ingredients we think are awesome! Cut your ingredients into strips or chop them. We usually make 8-10 rolls.
My Dad, Stepmother and sister came to visit over Christmas. My sister made sushi with the kids while they were visiting in New England a couple of summers ago and they wanted to make it again. Diana showed us all how to do it and we’ve been making it about once a week ever since. You can vary the ingredients depending on what you have on hand or what you like but we’ll give you some suggestions for the ingredients we think are awesome! Cut your ingredients into strips or chop them. We usually make 8-10 rolls.
Serves 5
20 minutes to prepare
30 minutes to cook
Ingredients
1/4 cup rice vinegar
2 cups sushi rice
2 1/2 cups water
2 tbsps sugar
10 Nori Sheets
10 green onions
1 avocado, sliced
1 red bell pepper, sliced
2 celeries, sliced
1 cup spinach, chopped
1 carrot, shredded
1/2 cucumber, sliced
1/2 cup white cauliflower, chopped
10 asparaguses
Directions
Make your sticky rice well ahead of time. It needs to cool for a few hours to get to room temperature.
Place your 2 cups of rice in a strainer and rinse until the water runs clear. One time I rinsed the rice really well and another time not so well. It’s really much better if you rinse really well. The easiest way to tell if it’s really clear or not is to rinse over a pan.
Once the water runs clear, drain your rice well and put it in a saucepan. Add 2 1/2 cups of cold water. Put the lid on and let it soak for 30 minutes.
Next, turn on your heat to high and bring the rice to a boil. Reduce heat to low/simmer, put the cover on and cook for about 15 minutes until the water is absorbed.
Take the rice off the heat and let it sit covered for 15 minutes.
Next, transfer the rice to a large bowl and pour your vinegar and sugar all around, then stir. Cover your rice with a dish cloth and let it cool completely.
Cut all your veggies into strips or chop.
Get everything out on the table family style. You want a flat surface to prepare your sushi. We like to use cutting boards.
Get out a sheet of nori and spread your rice all over one side except one inch across the top which should remain empty.
Place whatever veggies you would like across the middle.
Lots of possibilities here.
Working from the bottom, roll the nori up and over your pile of veggies fairly tight.
Wet your fingers…
And dab the water to moisten the one inch of nori without rice.
Get it moist all over that empty inch.
Roll it up the rest of the way and hold for a little bit to allow it to stick.
This is what it looks like before you start cutting. The ends are looser and often have stuff sticking out so…
Use a serrated knife to cut off each end first. We like to eat those immediately and be aware, sometimes they sort of fall apart. That’s fine, the rest will be tight and hold together well.
Cut the rest of the roll with the serrated knife to your desired width.
It’s that easy!
Make your sticky rice well ahead of time. It needs to cool for a few hours to get to room temperature.
Place your 2 cups of rice in a strainer and rinse until the water runs clear. One time I rinsed the rice really well and another time not so well. It’s really much better if you rinse really well. The easiest way to tell if it’s really clear or not is to rinse over a pan.
Once the water runs clear, drain your rice well and put it in a saucepan. Add 2 1/2 cups of cold water. Put the lid on and let it soak for 30 minutes.
Next, turn on your heat to high and bring the rice to a boil. Reduce heat to low/simmer, put the cover on and cook for about 15 minutes until the water is absorbed.
Take the rice off the heat and let it sit covered for 15 minutes.
Next, transfer the rice to a large bowl and pour your vinegar and sugar all around, then stir. Cover your rice with a dish cloth and let it cool completely.
Cut all your veggies into strips or chop.
Get everything out on the table family style. You want a flat surface to prepare your sushi. We like to use cutting boards.
Get out a sheet of nori and spread your rice all over one side except one inch across the top which should remain empty.
Place whatever veggies you would like across the middle.
Lots of possibilities here.
Working from the bottom, roll the nori up and over your pile of veggies fairly tight.
Wet your fingers…
And dab the water to moisten the one inch of nori without rice.
Get it moist all over that empty inch.
Roll it up the rest of the way and hold for a little bit to allow it to stick.
This is what it looks like before you start cutting. The ends are looser and often have stuff sticking out so…
Use a serrated knife to cut off each end first. We like to eat those immediately and be aware, sometimes they sort of fall apart. That’s fine, the rest will be tight and hold together well.
Cut the rest of the roll with the serrated knife to your desired width.
It’s that easy!
