My kids and I love sushi. Actually I mean we like veggies and cooked things rolled up in rice and seaweed. It just happens we can find that at sushi bars.
We usually make our own though. It’s really not that hard. Earlier this summer I set out to teach a friend of mine and PJ how to make a basic cucumber (or whatever else you want to throw in) roll.
What you need:
- Sticky rice–You can find it in the international food section of your grocery store. It usually has a shorter grain than regular white rice.
- Rice wine vinegar (if you have some).
- Nori–a.k.a. seaweed. Also found in the international food section. Make sure not to get the fried salted kind meant for snacking. Although it makes amazing sushi, it’s really hard to work with.
- Bamboo rolling mat–I’ve actually seen these at some grocery stores (like Wegmans). You can also use a bamboo placemat.
- Small bowl of water
- Whatever you want to put inside cut julienne style.
- Cook the rice according to the package or in your rice cooker. I tend to add a little more water than is called for so the rice stays sticky and doesn’t dry out. Overcooking can dry it out too. Oh, I usually cook about 2 cups of dry rice with 3 1/2 cups of water.
- Mix in a tablespoon of rice wine vinegar (optional).
- When the rice is cool enough to handle, lay out the bamboo mat and place a piece of nori on top.
- Spread about 1/2 inch of rice on the front half of the nori. The key is to keep your hands wet (enter bowl of water) so the rice doesn’t stick to you.
- Lay a thin strip of julienned stuff horizontally across the rice.
- Roll the layers away from you. Try to get the roll as tight as you can. Stop when the edge of the bamboo meets the rice (or nori).
- Unroll just the bamboo mat.
- Continue to roll the nori. Seal the edge with some water.
- Now roll the roll into the bamboo mat and squeeze to finish sealing it. The bamboo mat is just keeping you from sticking to the nori.
- Slice your roll with a very sharp knife.
- VOILA!
