Creating sushi can be a great way to entertain dinner guests and is actually a fun process! Patience, attention to detail, and an appreciation for sushi are the only prerequisites for this how-to; no prior experience rolling sushi needed. The process will take approximately one hour and produce around 5 rolls, perfect for 2-3 people. Invite your friends to help for a great group activity!
Step 1: Step 1: Gather the Needed Ingredients and Materials
- 2 Cups short grain or medium grain rice
- 1/4 Cup rice vinegar
- 1 TSP Salt
- 1 Package roasted seaweed sheets
- 2 Carrots (whole)
- 1 Cucumber
- 1 Avocado
- Cream cheese (block form)
- Soy sauce (for dipping)
- Wasabi sauce (for use as a garnish
- Cooking pot for preparing rice
- Large mixing bowl
- Rolling mat (bamboo sushi mats are available at specialty stores, but a thin, flexible, plastic sheet also works well)
- Small bowl
- Sharp, non-serrated knife
- Cutting board
Step 2: Step 2: Prepare the Sticky Rice
Cook the Rice:
- Bring 4 cups of water to a boil in the cooking pot.
- Add the two cups of short or medium grain rice to boiling water.
- Keep rice at low boil, slowly reducing heat and stirring periodically.
- Remove rice from heat when all water has been absorbed by the rice.
- Transfer rice to the large mixing bowl and place into refrigerator to cool.
Add "Stick" to the Rice:
**WARNING** Rice may still be hot toward the center of the bowl. Use care to avoid burning yourself.
- Mix rice vinegar and salt in a small bowl.
- Pour mixture over rice in the large mixing bowl
- Use fingers to mix rice/vinegar mixture evenly with rice in the bowl
Step 3: Step 3: Prepare the Sushi Fillers
**WARNING** Knife will be sharp! Avoid personal injury. Also, use a cutting board to avoid damaging your counter top and dulling your knife.
- Clean and peel the carrots and cucumber.
- Slice carrots and cucumber length-ways to create long, narrow strips as shown.
- Remove avocado from skin, remove pit, and slice into narrow strips length-ways as shown.
- Remove cream cheese from packaging and slice into long, narrow strips as shown.
Step 4: Step 4: Load the Sushi Roll
- Place a seaweed sheet on the sushi roller, shiny side down.
- Spread sticky rice evenly across the seaweed sheet.
- Leave a one inch tab of seaweed exposed (with no rice) along the far edge as shown.
- Place a carrot strip, cucumber strip, cream cheese, and avocado across the rice bed as shown.
Step 5: Step 5: Roll the Sushi
- Lightly dab the exposed tab of seaweed sheet with wet fingers (This will act as a "glue" to hold the wrap together).
- Using your sushi roller, begin rolling the sushi from the near edge using firm, even pressure.
- Roll seaweed with the sushi roller until the roller would be folded into the sushi itself (You do not want the roller in your sushi).
- Allow the sushi roller to separate from the seaweed sheet as shown.
- Finish rolling the sushi forward until the seaweed sheet adheres to itself on the moistened tab at the far edge.
Step 6: Step 6: Cut the Sushi Into Pieces
**WARNING** Knife is sharp! Avoid personal injury.
- Be sure you are using a non-serrated knife (A serrated knife will tear the seaweed and make a mess of your sushi roll).
- Begin by cutting the sushi into one inch slices.
- Try to use one or two smooth downward slices per cut ("Sawing" at the sushi will also tear the seaweed and make a mess of the sushi roll).
Step 7: Step 7: Present Your Sushi!
- Garnish each piece with a bit of wasabi.
- Set out with a small dish of soy sauce for dipping the sushi in.
- Gather the chopsticks!
- Devour, Enjoy, Repeat.