Homemade Sushi: Tips, Tricks, and Toppings

• Seafood

  • 1 Bamboo sushi mat
  • 1 thin slices Fish
  • 1 Imitation crabmeat, cooked
  • 1 Sashimi grade salmon, raw
  • 1 Sashimi grade tuna, raw
  • 1 Shrimp or crab salad
  • 1 Smoked salmon
  • 1 Tempura [cooked] shrimp

• Produce

  • 1 Apple
  • 1 Asparagus
  • 1 Avocado
  • 1 Avocado [tutorial
  • 1 Bell peppers
  • 1 Carrots
  • 1 Cucumber
  • 1 Green onion
  • 1 Jalapenos
  • 1 Mango
  • 1 Nori seaweed sheets
  • 1 Pear
  • 1 Pineapple
  • 1 Plastic wrap [cling/saran wrap
  • 2 Sprout
  • 1 Wasabi + pickled ginger

• Condiments

  • 1 Soy sauce, low sodium
  • 1 Sriracha chili sauce

• Pasta & Grains

  • 1 Sushi rice [nishiki is my brand

• Baking & Spices

  • 1 Sesame seeds
  • 1 Volcano topping [recipe

• Nuts & Seeds

  • 1 Almonds
  • 1 Chia seeds
  • 1 Sesame seeds and/or chia seeds, toasted

• Deli

  • 1 Seaweed salad

• Other

  • and the list goes on and on!

Found on peasandcrayons.com

Description

Ingredients

• sushi-making staples:
• sushi rice [Nishiki is my brand of choice!]
• a bamboo sushi mat
• plastic wrap [cling/saran wrap]
• nori [seaweed sheets]
• low-sodium soy sauce
• toasted sesame seeds and/or chia seeds
• sriracha chili sauce
• wasabi + pickled ginger
• stellar sushi ingredients // choose your favorites:
• cucumber
• avocado
• asparagus
• jalapenos
• green onion
• carrots
• sprouts
• bell peppers
• pineapple
• mango
• apple
• pear
• tempura [cooked] shrimp
• imitation crabmeat [cooked]
• raw sashimi grade salmon
• smoked salmon
• raw sashimi grade tuna
• and the list goes on and on!
• toppings:
• chia seeds
• sesame seeds
• thin slices of fish
• shrimp or crab salad
• seaweed salad
• sliced almonds
• sprouts
• thinly sliced avocado [tutorial ]
• volcano topping [recipe ]

Directions

• STEP ONE: Make your sushi rice on the stove top or using a rice cooker. Quinoa works excellent too!
• STEP TWO: Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.
• STEP THREE: While the rice cooks/cools, prep your veggies! Slice into matchsticks and set aside. Once the rice is done youll be ready to roll!
• STEP FOUR: To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
• STEP FIVE: Use a spoon to spread a thin layer of rice on the seaweed sheet.
• STEP SIX: Place your toppings in the center, very close to one another and practically in a little veggie dogpile.
• For rice on the inside, line your veggies/seafood on top of the rice.
• For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
• STEP SEVEN: roll, squeeze, repeat: This ones hard to explain... but its easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until youve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
• STEP EIGHT: Slice into bite-sized discs with a freshly sharpened chefs knife. If youre topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! Ill stick with the saran wrap!
• Next pile on all your favorite toppings and set up a few sauces for dunking.
• Enjoy!