Introduction: Homemade Sushi - California Roll
I remember on my 14th (maybe 15th) birthday, I had a "sushi making" party. My parents went to our local Asian market to get the ingredients. I was so excited! It ended up being so much fun and the sushi turned out amazing!! Now, as a busy mom with two littles ones, it is preferable to eat at home and we rarely dine out. But what about that sushi I've been craving? So, my husband and I decided to make it a "date" after the kids went to bed and we had our very own sushi party!
I used my Bamboo Worx sushi making kit to make delicious California rolls. It comes with 2 sushi mats, a rice paddle and spreader, so it comes with every tool you need to make sushi!
My husband then went to our local Asian market and bought sushi rice and nori (seaweed). You can usually find sushi rice pre-made at an Asian market, but we decided to make our own. We bought cucumber and avocado and real lump crab meat (we found it at Costco for a great deal).
What you need:
Sushi rice (recipe below if you want to make your own)
Avocado (not too ripe)
To make the sushi rice:
1. We used 2 cups of raw sushi rice (regular white rice should work fine too) and we had enough rice to make probably 5-10 sushi rolls, so adjust this recipe to your liking.
2. Rinse the rice with cold water until the water runs clear. Add the rice to a pot with 2 1/4 cups water.
3. Bring to a simmer uncovered. Once simmering, cover and turn heat to low for 10 minutes. Quickly lift the lid for 1 second (this step is very important for making the perfect sushi rice). Return the lid and turn off the stove and let rice sit for 10 minutes.
4. Make a liquid mixture of 1/4 cup apple cider vinegar (or rice vinegar if you have it - we used apple cider vinegar and the rice turned out fantastic), 2 tablespoons sugar and 1 tablespoon mirin. Heat just enough for the sugar to dissolve.
5. Next, add cooked sushi rice to mixture. If you are buying pre-made sushi rice, skip this step.
Prepare the ingredients:
1. To prepare the crab meat, shred it and squeeze out any excess water. We used 1/2 pound of crab and mixed in 1/4 cup of mayo. Again, adjust to your liking.
2. Cut the avocado and cucumber into long thin slices. I used 1 avocado and 1 cucumber.
How to make the sushi rolls: (I was able to make 5 large rolls)
1. Wrap your sushi mats in plastic wrap. This makes it easy to roll and not stick, plus easy clean up!
2. Place a 1/2 sheet or full sheet of nori on your sushi mat. I noticed 1/2 sheet isn't quite wide enough, but a full sheet makes huge sushi rolls. It is whatever you prefer! Next time I will try 3/4 sheets. They are easy to cut to size with scissors.
3. Wet hands with water right before handling rice. I used my hands to press it down onto the nori, but you can also use the paddle or spreader. Try to make a smooth thin layer of rice over the nori.
4. If you want your sushi roll to have rice on the outside, flip it over so that the rice side is down. If you like your sushi wrapped with nori, leave as is. We made a few rolls of each and I preferred the ones with nori on the outside. They seemed to hold together nicely. Nori sticks well with water too, so if there is a rip or overlap, just wet the nori and seal it together.
5. Add a long slice of cucumber (or a few shorter pieces - enough to make one strip across the entire piece of nori.
6. Add a few slices of avocado parallel to the cucumber slice.
7. Add some crab mix on top of the avocado and cucumber.
8. Use the sushi mat to roll it up into a sushi roll.
9. Cut into pieces using a good knife to prevent it from losing its shape.
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