I’ve wanted for a long time to learn to make Sushi. Today I gave it a try and I’m still learning. It’s going to take some practice. My first try was pretty darn good.
Taste Tester Tom deemed it better than the sushi we buy at restaurants.
Thanks for his kind words, but I want to keep practicing.
In the future, look for periodic updates as I try new methods.
This is what you’ll need for what I did today.
- 2 cups water
- 1 1/2 sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sea salt
- cucumber peeled and cut lengthwise in narrow spears
- avocado cut lengthwise in narrow spears
- imitation lobster or crab chopped
- cream cheese cut in narrow spears
- seaweed sheets
Note: Using a sushi making kit will make this a lot easier. They are inexpensive and can be ordered on line.
Prepare rice according to package directions. Stir into cooked rice vinegar and fresh ground sea salt. Blend well and chill completely.
Chop crab or lobster into desired size. Slice cucumber, avocado and cream cheese into narrow spears. Arrange all separately for assembling sushi rolls.
Cover bamboo rolling mat with cling wrap. Place on the mat a sheet of seaweed. Spoon enough rice onto seaweed sheet to thinly cover sheet. Leave a space on sheet nearest you and furthest away from you. Using wet hands pat the rice out on the sheet to the sides. Arrange seafood meat across the rice. Place avocado, cucumber and cream cheese in side by side beginning at seafood line.
Using the bamboo mat begin rolling the sushi. Roll it tight and shape it ending with seam side down. Refrigerate for about an hour before serving. Slice rolls into small rounds.
Serve with:
- Wasabi
- Pickled ginger slices
- Squeeze Ginger Sauce
Squeeze wasabi is TOO hot for our taste, but if you stir in a little mayonnaise it’s quite good. You’ll have to do some taste testing to get it just right.
I also discoverEd that the squeeze ginger sauce is very tasty as a sushi condiment.
Pickled ginger slices can be found in most Asian food sections of your grocery or can be ordered on line.
Here’s what I used.
