Homemade sushi is easy! I knew that, but I forgot it for a number of years. It’s also a great thing to do with a few friends, as there is the art/architecture element to it (like gingerbread houses, but healthier). The only part of it that requires cooking is the rice – you’ll want to allow 30-40 minutes for that, depending on what kind you’re making (I’d recommend shorter-grained, as it’s stickier).
Here’s what you’ll need (of course you can be more creative with the fillings! This is just what I used):
Nori (seaweed for rolling)
Rice, cooked and cooled
Vegetables, sliced thin: carrots, cucumber, avocado
Optional: Sweet potato, cut into thin sticks and roasted 20-30 minutes
Optional: smoked salmon (lox) and cream cheese (for a Philly roll)
Having a rolling mat and/or a rice paddle helps, but is not necessary. Lay the nori down flat, and cover with about 1/4 cup rice, spread evenly. Then, about an inch away from the end closest to you, arrange some of the thinly sliced veggies in a row. From that same end, roll the nori, rice, and filling away from you, until you have a sushi roll. You can use your fingertip to seal up the ends with a little water, then slice the sushi into pieces.
If you have vegetables left over, they make good finger food.
What I’m reading: Life, Keith Richards
What I’m listening to: 40 Licks, The Rolling Stones