Sushi. I can’t get enough of it. When I was little, my mom and dad would take me along with them when they went out for sushi. They would get sashimi, rolls, and nigiri, while little Nicole would nom on chicken teriyaki bento boxes and feed the fish kept in a fountain in the middle of the restaurant. One day, when I was seven I think, I asked to taste a piece of yellowtail nigiri. Game over. From that point on, I began my life-long love affair with sushi.
When I was growing up, sushi was a special treat we would eat once a month or when celebrating a special event (because hey, it is once expensive treat for a kid). Sometime during college I started to indulge in sushi a little too frequently, a habit that has unfortunately stuck with me. But since my budget doesn’t really allow for eating out as often as I once did, I thought that making sushi at home would be a fun, cheap, and delicious date night activity.
How To Make Sushi At Home
What You Need
- Sushi Rice (short grain is the best to use)
- Nori (seaweed)
- Small bowl of water
- Bamboo Mat Rolling Kit
- Chopsticks for the eatings
- Yummy fillings. We used crab meat, carrots, cucumbers, and avocado. This is where things can be expensive (I think a can of real crab meat will run you between $10-15!
- Cook your sushi rice according to directions on the package.
- After your rice is done, season with rice vinegar, sugar, and salt. We used 2 tablespoons of sugar, 1 teaspoons of salt, and 1/4 cup of rice vinegar for 3 cups of rice (but measurements vary depending on preference). Heat up the combination to dissolve the sugar and salt and pour over cooked rice.
- Lay the nori (seaweed) on your bamboo mat, shiny side down.
- Use your small bowl to wet your fingers and grab enough rice to spread out over about 3/4 of the seaweed.
- Add your fillings! Use enough fillings to cover about 1/3 of the rice you’ve added to your mat.
- Roll your sushi! Hold the fillings in place with your index fingers and gently roll the mat away from you. I like to give the mat some light pressue to make sure that I’ve rolled it up nice and tight. Keep rolling (rearranging the mat each time so that you never roll over the top of mat) until everything is all rolled up.
- Cut up the roll using a very sharp knife
- Enjoy with some sake!