In part of my quest to improve my cooking skills, I made sushi for dinner last night. Go big or go home, right? I dragged my sister into making it with me and we made 8 vegetable rolls. Whole Foods failed me on the sushi-grade fish, so let’s not talk about that.
The whole process was much easier than it seems and didn’t take too long once the rice cooked and cooled. We made white rice and quinoa sushi and both were approved by my dad, a life-long quinoa-hater. Obviously we would have preferred to have fish in the rolls but because that wasn’t an option, we ate these as along side of Asian chicken lettuce wraps. Actually, my sister and I made those too. I know, go us, right?
Back to the sushi. We didn’t use a sushi mat, mainly because Whole Foods failed me again and didn’t have one. Seriously, they never fail me this often. But it all worked out and we used thicker place mats and plastic wrap to roll the sushi.
To make the rice and quinoa sticky we cooked both normally and then added a mixture of rice vinegar and honey at the end. For the filling we used cucumber, carrots, mango and avocado. My mom suggested apple slices but we wanted to stick with more traditional fillings this time. I think you can put pretty much anything in the roll and it would taste good.
Cutting the rolls was the hardest part. We realized you have to saw the roll or else the nori sheets won’t cut and everything will fall apart
and your life will be over.
My sister went all out and put avocado and mango slices on top of some pieces, which of course made for pretty pictures. That may or may not have been half the reason we made sushi.
I consider this dinner a major win because it was delicious, fun to make and, most importantly, easy to make. We followed the basic rolling instructions from this recipe from Minimalist Baker but modified to make it our own (and because we didn’t have all the ingredients).
-Nori (I purchased at Whole Foods)
-1 large carrot
-1 cup of quinoa and/or white rice
-Rice vinegar (1/2 cup per cup of rice/quinoa)
-Honey (2 tbsp per cup of rice/quinoa)
-Any other fillings you want to add
1. Cook rice/quinoa as directed. Once water is dissolved, add 1/2 cup rice vinegar and 2 tbsp honey into pot. Mix and let cool.
2. While rice is cooking, prepare fillings. Peel, chop, etc.
3. To prepare for rolling, use a semi-thick place mat (or fold a thin one in half) and cover with plastic wrap. Place one sheet of nori on top of plastic wrap.
4. Once rice is cooled, cover nori with a thin layer of rice leaving about 1/2 inch or so from the end of the sheet. The space makes it easier for rolling.
5. Add one row of fillings.
6. Once you’re ready to
wok and roll, roll the place mat once over with light to medium pressure. This is just to start the formation of the sushi roll. Roll back the place mat and plastic wrap and continue to roll the sushi with your hands.
7. Once finished rolling, use a serrated knife to saw the roll into bite-sized pieces.
Optional: add with toppings of your choice.