Within the last year, my eyes have been opened up to the sushi world. I love the experience of going to a sushi restaurant. I am always in good company and people are smiling all around. I bought Nate a sushi making kit for his birthday and we finally tried it out last week! We made a sound decision of using mock crab meat because we didn’t know where to get sushi grade fish. This was a great first try, and WAY easier than I ever thought it would be!
Sushi Rice recipe revised from Alton Brown
Makes 4 rolls or about 30 pieces of sushi
- 2 cups white rice
- 2 cups water plus more for rinsing
- 2 tablespoons rice vinegar (I actually used regular white vinegar)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 4 sheets nori
- 1 package mock crab meat
- 1 avocado, thinly sliced strips
- 1 cucumber, peeled, seeded and thinly sliced strips
- 1 carrot, thin slices (I used a vegetable peeler for strips)
- 1 teaspoon prepared wasabi
- Premium soy sauce for dipping
The rice needs to cook and cool so plan ahead to give it time (about an hour and a half). Start by rinsing the rice until the water runs clear. Place the rice and 2 cups of water in a saucepan over high heat, uncovered. Bring to a boil. When it starts to boil, reduce heat to the lowest setting and cover. Cook for 15 minutes. Remove from heat and let the rice stand for 10 more minutes covered.
Combine the vinegar, sugar and salt in a small bowl and heat in the microwave on high for 45 seconds. (Not all of my sugar and salt melted into the vinegar.) Transfer the rice into a large bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice. Allow to cool to room temperature before making your rolls.
When the rice is cooled, place one sheet of nori on your bamboo sushi mat, shiny side facing up. Add about 1 cup of sushi rice. Wet your hands and press the rice over the nori leaving a 1 inch border at the top. (We made the mistake of using too much rice, they tasted great still but they were sooo filling!) Using a toothpick, scoop up just a little wasabi and make a line horizontally across the middle of the rice. Add in a few sticks of cucumber, carrot, and avocado. Add in your crab.
Starting at the bottom, roll the bottom edge over all the filling and pull back tightly to pull it all together, begin to roll all the way up. Place the sushi roll seam side down, and repeat. Using a very sharp knife, slice the rolls in about 3/4 inch slices, getting about 7-8 pieces from each roll. Arrange on a platter with a small dish of soy sauce.
I was blown away at how amazingly these turned out. It is the cheapest sushi I have ever eaten! It is simple food like this that shows you when you use good quality ingredients, simple things can turn out mind blowing. I really cannot wait to try making this again and possibly branching out with different ingredients.