Making sushi at home is way better than you’d think. It makes an excellent Sunday lunch and there are so many foodie lessons you can incorporate into the making and eating of sushi (lessons on flavour, texture, culture…etcetera.)
- Sushi rice, cooked according to directions
- Rice vinegar
- strips of zucchini, cucumber, carrot, green onion, avocado, mushroom, peppers (any raw vegetables you like, sliced thin)
- Deep fried onion pieces for crunch (or tempura bits)
- Smoked salmon, cooked shrimp, cooked imitation crab or lobster
- Place your half sheet of nori on the rolling mat, shiny side up.
- Moisten your hands with rice vinegar and spread rice onto the nori using your hands. Leave about 1/2 an inch of the nori bare. Beginners may find it’s easier to leave a bit more than that. Spread some wasabi along your rice (if you like it spicy).
- Add your ingredients (whatever veggies and or fish you want to use and you like).
- Holding the mat with both hands, carefully roll the bottom end over the filling, taking care to squeeze and compress evenly across the entire roll.
- Continue rolling the nori around the rice and ingredients until the bare nori seals itself. If it doesn’t seal itself, use a bit of vinegar or water to seal.
- cut the roll in half and place the pieces on top of each other and cutt through both halves at once. It’s bad luck to cut a roll into four pieces, and six is the standard amount.
- Serve with soy sauce and perhaps a sprinkling of sesame seeds. Enjoy!