I love sushi, and have been thinking for a long time now about making it at home. I have made it couple of times over last year but it never turned out as perfect as the restaurants. I went to Asian store to get all the materials. A friend recommended plastic mat instead of bamboo so I ended up getting both. I really do like the plastic one better then the bamboo one, it is just easier to roll the sushi.
I am vegetarian and love avocado, so I decided to focus on making simple vegetarian maki sushi with avocado, cucumber, and carrots. It’s very tasty, and I love the way the avocado adds creaminess while the cucumber and carrot add crunch.
I just went and brought the sushi rice from the Asian store and followed directions on how to cook it. This is very healthy dish, with the exception of its high sodium content from the soy sauce. You can flavor sushi with other sauces which are healthy and yummy!
Who says sushi has to be a go-out or take-out affair? A few sheets of nori, a little rice, a bit of savory tofu, and some veggies, and you’ve got the ingredients for a dinner party where a guest create their own combination rolls.
2-3 cup sushi rice
1 avocado sliced into strips
1 cucumber, unpeeled, thinly sliced into sticks
1 carrot, peeled and sliced very thinly into sticks
5 sheets of nori
soy sauce (as needed)
1 tbsp rice vinegar
ginger/wasabi (as needed)
Sushi mat (bamboo or plastic)
1/2 cup sour cream
2-3 tbsp sriracha sauce
Place the rice and water in a medium, heavy bottomed saucepan. Bring to a boil over high heat. Reduce heat to low and cover. Cook 50-55 minutes. Remove from heat and let it cook down covered for 10 minutes. Take it out in small bowl and add rice vinegar. Fold gently but thoroughly to completely coat the rice. Divide into two small bowls and cook to room temperature.
While rice is cooling, prep your tools and ingredients. Slice the veggies, squirting a little lemon juice on the avocado to keep it green.
When rice has cooled, place a sheet of nori on top of the bamboo mat. Wet your hands, then scoop up a quarter of the rice with your hands. Gently form the rice into a log. Place the log at one edge of the nori and begin spreading it, leaving a 1/4 inch boarder at the farthest edge. Arrange the filling in the middle or at the top.
Roll the bamboo mat up and away from your and cover the filling, using your thumbs to roll and your fingers to hold the filling in place. After you roll once, gently press down on the roll, then continue rolling, sealing the roll with the 1/4 inch flap of nori. Gently press on the top and sides to compress.
Transfer the roll, seam side down, to a cutting board. Using a wet, sharp knife, cut the roll in half, using a slicing back and forth motion (to avoid compressing it and ruining its shape), then continue slicing each half to form 6-8 pieces.
Repeat steps 4-6 three more times, to make more maki rolls. Serve with soy sauce for dipping. Also you can try making the sriracha dipping sauce inside the sushi prior rolling it.