We love Sushi. For years and years when we lived in Oregon we went out for sushi on a regular basis. I hate to think how much money that we spent eating sushi out over the years. I had no idea that it was so easy to make at home. Fair warning; I’m sure that the way that I’m making sushi breaks every sushi making rule but the results have been wonderful and I think a little more nutritious than traditional sushi.
Bamboo sushi mat- these can be purchased in Asian Grocery stores, ordered online or even purchased in some regular grocery stores. I was given mine after receiving a sushi making lesson from a friend. Cover your mat with plastic wrap for easy cleanup. It’s possible to roll sushi without the mat. Just go slow!
- Brown Rice
- Apple Cider Vinegar
- Sea Salt
I use regular long grain brown rice rinsed in water and soaked per these directions. I cook it in my rice cooker (I leave out the butter and salt called for in the directions I linked).
When the rice is cooked, put about 3 cups of it in a bowl. Add 1/2 cup rice wine vinegar or instead of using rice wine vinegar; 1/2 cup of cider vinegar with 1 teaspoon Sucanat and 1/2 teaspoon sea salt (in order to dissolve the sugar and salt put the vinegar in a pot over low heat) per 3 cups of cooked rice.
Mix it up and allow to cool to room temperature.
Use your favorite restaurant sushi as a guide or do an internet search for ideas. In this tutorial I made two varieties: Smoked salmon and yogurt cheese plus Tuna steak (I used a frozen, thawed steak), avocado and celery.
Do all of the chopping and prep work before starting to roll the sushi. Cut fish into small strips (you can see examples in the pictures below), cut the avocado and celery in thin strips. Form the cheese into strips (I ‘molded’ my cheese into a square container and cut it out of that).
Place your Nori on your bamboo mat. And top with your ‘sushi rice’. Place the ingredients in the middle (see pictures below).
Place your thumbs on the back of the mat and begin rolling away from you. Roll the sushi until the edge of the nori is placed under the sushi. Shape the roll by pressing lightly with both hands. Remove the bamboo mat.
Nori topped with sushi rice (probably 3/4 cup of rice, if you use too much it all squirts out) and strips of smoked salmon.
Tuna steaks cut into strips, with avocado and celery sticks.