Last week, I became a sushi master. My food savvy friend, Summer hosted a sushi rolling dinner party and I was shocked by how easy it was to make your own sushi! I shared by play-by-play on my Snapchat, but had to break it down for all my fellow sushi lovers.
We were inspired by the Homemade Sushi recipe on Peas and Crayons, so be sure to check out her recipe out for more tips and sauce recipes!
- 1 1/2 cups of sushi rice (it is important to have sushi rice! This holds everything together, literally)
- 1/3 cup of white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- a bamboo mat
- plastic wrap
- nori aka seaweed sheets
- raw sashimi grade salmon
- smoked salmon
- raw sashimi grade tuna
- bell peppers
- sesame seeds
- low-sodium soy sauce
- sriracha chili sauce
- pickled ginger
Step One – Make Sushi Rice
- Combine 1 1/2 cups of rice with 2 cups of water and bring to boil
- Reduce to low and cover
- Simmer for 20 minutes, stirring occasionally
- Remove from heat and let stand, covered
Step Two – Season the Rice
- Combine 1/3 cup of white vinegar with one teaspoons of sugar and 1/2 teaspoon of salt
- Pour over rice and fluff
- Add salt/sugar as desired
Step Three – Julienne your Fillings
- While the rice is cooking and cooling, prep your veggies and proteins
- Keep the slices long and thin
Step Four – Rock and Roll
- Lay your bamboo mat on the table and cover with a piece of plastic wrap. Lay a piece of nori on top
- Spread a thin layer of rice on the seaweed sheet
- Spread with hands or spoon, but the rice is VERY sticky, so proceed with caution
- Spread rice very thinly, almost to the edges of the nori. A little rice goes a long way, your fillings should be the main focal point of the roll.
- Place your fillings towards the bottom of the piece of nori, layering them on top of each other.
- Position the bamboo mat so that is perpendicular to your body
- Roll the bamboo mat all the way over your fillings and squeeze so that the rice sticks
- Pull back the bamboo mat and plastic wrap
- Continue rolling!
- Give the roll a final squeeze and cut into bite sized pieces with a sharp knife
And, voila! Now, you too are a sushi master.