Scared of Sushi?
Don’t be with this simple Sushi recipe.
If you are like I use to be about Sushi and found the idea of eating raw fish a bit, well, gross. There is more to Sushi than meets the eye. For instance, when I finally got up the nerve to try it years ago, I started out with the California roll…no raw fish. After I realized that I actually enjoyed these little rolls, I would try different varieties and one after another, I continued to enjoy them. Now I don’t turn those little Sushi rolls down.
As many adventurous recipes that I have tried, I felt so intimidated to prepare my own Sushi. Seriously, I kept having flashback images of those commercials with the Ginsu knife and extremely talented Japanese chefs chopping away so fast in a “now you see it, now you don’t” speed. Let’s face it, my cutting speed is more of a semi-fast snail speed and besides – I don’t even own a Ginsu knife that could cut through a tomato perfectly even after it cut through that tin can.
No matter how intimidated I’ve been about preparing my own Sushi, I still knew that there had to be a simple method to it. So I finally found a method that sounded easy enough and bought myself that little bamboo sushi mat and some ingredients and went for it.
Guess what, I did it!
It’s not perfectly gorgeous, but it still looked yummy and it tasted rather yummy if I might say so. I made it in no time at all and even though my children were a bit disappointed at the menu planned for the night and requested the good old standby of spaghetti, I also made a non-Nori and avocado only Sushi for them…smiles all around, and there weren’t any leftovers to be had. I said it was yummy.
If you can find the Sushi rice in the microwavable pouches, big time saver. If you prepare you rice traditionally, still it’s a quick to prepare meal. So here it is, my cheat for the recipe was to buy prepared crab salad from the fish counter…you can be even more creative than I was, but with the little time I do have, this was simplest way to make it.
- Sushi Rice
- Rice Vinegar
- Nori sheets
- Filling Suggestions:
- Prepared Crab Salad
- Prepared Tuna Salad
- Spring/Green Onions
- Precooked Shrimp
- Crab meat, cooked
- Lobster meat, cooked
- Wasabi Paste or Powdered prepared as directed
- Soy Sauce
- Toasted Sesame Seeds
- If you are using the microwavable Sushi rice pouches, prepare as directed. If you are using the stove top version, prepare as directed. When completely cooked, pour over your rice 1 - 2 Tbls rice vinegar (sushi vinegar), mix in.
- On a bamboo mat, lay your Nori sheets shiny side down, now layer your rice and with wet hands, press down to cover all but 1/4 inch of the length of the Nori.
- Next in a thin line down the center, lengthwise, place your favorite ingredients. I used only prepared Crab salad from the fish counter and strips of avocados. Make sure you don't over fill, or you won't be able to roll it correctly and will have your filling coming out from ever direction.
- Now start to roll, using the end of the Sushi mat that the rice is to the edge of the Nori and roll in the direction towards the end without the rice with the 1/4 inch showing. As you roll, pull the bamboo mat back so that it doesn't get rolled into the food and make for an unpleasant mess. Once you've finished rolling give it a gentle squeeze down the roll and press the showing end of the Nori on to the roll to seal.
- With a really sharp knife, cut roll into 1/2 inch slices. You may need to wet your knife every few cuts so that the rice doesn't stick to it. Now all that's left is to serve it up. You can make as many rolls as you wish, I usually eat 3/4 - 1 roll myself, or about 6 individual rolls.
- Note: If you let the Sushi sit for at least 15 - 30 minutes, it helps to soften up the Nori. You can also skip the Nori and on your bamboo mat, first place parchment or wax paper down and then continue with the rice and fillings as above. Remembering of course to remove the paper along with the bamboo mat as you roll. Serve with just the rice on the outside or roll the exposed rice in toasted sesame seeds to coat.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.