This is a recipe that even my sons like to make on their own. It’s easy, cheap, and quite healthy. The green wrap might take a bit of getting used to if it is new to you and your family, but with great fillings just about anyone can learn to love these.
4 sheets of nori–seaweed (easy to find at your local supermarket or local Asian market)
3/4 cup sushi rice (or sticky rice), rinsed
1 and 1/2 cups water
1 Tbsp sugar
1/2 tsp salt
2 Tbsps rice wine vinegar
1/2 small cucumber, halved lengthwise
1/2 long carrot peeled and halved lengthwise
1/2 red pepper, sliced thinly
1 boiled egg (optional)
1 slice ham (optional)
2-4 slices smoked salmon (optional)
1 slice leftover roast beef (optional)
1/2 small avocado (optional)
Use your imagination for other sushi fillings.
1. Add the rice and water to a pan and cover with a lid. Stir. Bring to a boil, stir for 20 seconds, then reduce heat. Cover with a lid and simmer for 10 minutes.
2. Let the covered rice stand for 10 minutes or until all the liquid has been absorbed.
3. Warm the vinegar, sugar, and salt until dissolved. (About 20 seconds in the microwave.)
4. Pour the vinegar mixture over the rice and stir. Let it cool.
5. De-seed the cucumber, then slice the half cucumber into 4 equal long strips. Cut the half carrot into 4 long strips as well.
6. Place a Nori sheet, shiny side down on a bamboo mat, flexible silicon mat, or plastic wrap.
7. Dip your hands in the water and pat a quarter of the rice so that it covers two-thirds of the sheet.
8. Lay a piece of cucumber, a piece of carrot, a piece of pepper, and a similarly sized piece of anything optional you choose to, width-ways along the center of the rice.
9. Holding the mat or plastic wrap, roll the nori over and over, to the edge of the rice. Be sure to keep the roll firm under your hands for a uniform shape. Don’t squeeze too hard though!
10. Tuck the rolled edge of the nori firmly under the filling. Dampen the remaining nori with your fingertips and roll it up. Smooth the edge of the nori onto the roll with dampened fingertips so that you cannot see the edge.
11. Put the rolls onto a plate and cover with plastic wrap. Chill for 1 hour or more.
12. To serve, cut each roll into 5 or 6 pieces with a sharp knife dipped in cold running water.
13. Many people like to dip their sushi into soy sauce. If you are very daring…try dipping it in soy sauce with a little wasabi paste!
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