We love Sushi. For years and years when we lived in Oregon we went out for sushi on a regular basis. I hate to think how much money that we spent eating sushi out over the years. I had no idea that it was so easy to make at home. Fair warning; I’m sure that the way that I’m making sushi breaks every sushi making rule but the results have been wonderful and I think a little more nutritious than traditional sushi.
The Equipment:
Bamboo sushi mat- these can be purchased in Asian Grocery stores or ordered on line or even purchased in some regular grocery stores. I was given mine after receiving a sushi making lesson from a friend. My friend Michaela covers hers with plastic wrap to help with clean up so I tried that this time. I still made a mess but that is probably just my issue. It’s possible to roll sushi without the mat. Just go slow!
The Ingredients:
Sushi Rice
- Brown Rice
- Sucanat
- Apple Cider Vinegar
- Sea Salt
I use regular long grain brown rice that I rinsed in water and then soaked it per these directions. I cook it in my rice cooker (I leave out the butter and salt called for in the directions I linked). When the rice is cooked, put about 3 cups of it in a bowl. The rice is supposed to have rice wine vinegar added to it. Instead of using rice wine vinegar I used 1/2 cup of cider vinegar and added 1 teaspoon Sucanat and 1/2 teaspoon sea salt (in order to dissolve the sugar and salt I put the vinegar in a pot over low heat) per 3 cups of cooked rice. Mix it up and allow to cool to room temperature. If you prefer rice wine vinegar use that in place of the ACV and Sucanat.
Nori
The Fillings:
Use your favorite restaurant sushi as a guide or do an internet search for ideas. I made two types of sushi this time.One using Smoked salmon and yogurt cheese and the other using Tuna steak (I used a frozen steak), avocado and celery.
Prep Work
Do all of the chopping and prep work before starting to roll the sushi. I cut my fish into small strips (you can see examples in the pictures below), cut the avocado and celery in thin strips and formed the cheese into strips (I ‘molded’ my cheese into a square container and cut it out of that).
Assembly
Place your Nori on your bamboo mat. And top with your ‘sushi rice’. Place the ingredients in the middle (see pictures below).
Place your thumbs on the back of the mat and begin rolling away from you. Roll the sushi until the edge of the nori is placed under the sushi. Shape the roll by pressing lightly with both hands. Remove the bamboo mat.
Nori topped with sushi rice (probably 3/4 cup of rice, if you use too much it all squirts out) and strips of smoked salmon.
This is with the yogurt cheese added to the salmon.
Here is the other kind of sushi. Tuna steaks cut into strips, with avocado and celery sticks.
I cut each of the rolls into 6 pieces.
>I like adding cream cheese. I don't think I've tried yogurt cheese unless it's same as cream cheese…
The sushi looks wonderful!
>Hi Sook,
Yogurt cheese is what we use in place of cream cheese. It is yogurt with the whey drained out. It has a consistancy and flavor very similiar to cream cheese but tastes much fresher.
>Your pictures reminded me that it's been far too long since we've had sushi! We like to put avocado in ours as well, plus ham or imitation crab.
>I like the sushi that has cucumbers and avocado w/shrimp inside and some fish eggs on the outside coating it, like little crunchiness deliciousness!
>nice job on the sushi! when we r in coos bay we go to sumins! come on over to my blog and get in on the organic giveaway of agave nectar
>Aiming,
I never thought of using ham. Great idea.Do you put the avocado with the ham?
Motherhen,
I like the little eggs too. Do you like the shrimp done in a tempura batter (deep fried) and then used in the roll?
Motorhome,
Thanks! I'm glad you dropped by.
>Millie, the shrimp is usually steamed in the ones I like, but I'm betting the fried ones would be good too!
Do you have any idea where you can buy those tiny fish eggs?
>Motherhen,
Steamed shrimp sounds good. I might try that next time.
I haven't found anyplace around here to buy those little eggs.
>I have tried it with sweet brown rice (a shorter grain sticky rice), there is a recipe for sushi rice here:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=128
Another filling idea is Japanese omelets (tamago):
http://www.recipezaar.com/Tamago-Yakisushi-Omelette-119558
>My husband and I love sushi and I am always so impressed when people make it at home. It's something I've never attempted to do at home yet, but I am hoping someday to do it because it's so delicious and when you prepare food at home you have total control of the quality of ingredients. Great post Millie!
>Rebecca,
I forgot about tamago. Thanks for the reminder. I've never had the sweet brown rice. Does it taste much different than regular brown?
Raine,
Thanks! Sushi is so much easier than I ever thought it could be. And you are right about having control of the ingredients. Plus the cost savings is just amazing. For me the big hurdle was getting that little bamboo mat. Once I got that the rest was easy.
>My family LOVES sushi rolls- but I have 8 children so learing to roll was an absolute neccessity! I have never used anything but sushi rice. I will try the sweet brown next time!
>Yum!It's been so long since I made sushi rolls.I like mangoes,avocado,and asparagus.The great thing about sushi is you can get really creative with it even if it can get messy sometimes