This is truly one of my most favorite dishes to make. It takes a little time and patience, but so worth it.
You can leave your vegetables raw, or steam to soften. It all depends on what texture you prefer. I like a little crunch in my sushi, so I cut teeny tiny match sticks.
You can vary your fillings any which way you like. I love a recipe that you can make endless varieties with. Below I’ll list the fillings I commonly use. You can find sushi making items at most grocery stores these days. If not, you should have an Asian market within driving distance that can hook you up.
What you’ll need:
- Sushi rolling mat
- Nori seaweed sheets
- Sushi rice
- Soy sauce or tamari
- Pickled ginger (optional)
- Wasabi paste or powder (optional)
- Finger bowl of water
My favorite fillings:
- onion or scallion
- squash / zucchini
- Cook your sushi rice either over the stove or in a rice cooker. Most sushi rice packages will include the recipe for making it right for sushi. Basically, once it’s cooked, add a few tablespoons of rice vinegar. This adds a tiny hint of sweet taste to the rice.
- Chop your veggies into tiny matchsticks or thin slices.
- Lay a nori sheet on your sushi mat and spread a thin layer of rice on the nori. Dip your fingers in the water to keep the rice from sticking.
- Leave a strip, about a half inch wide, at the top of your nori sheet without rice.
- Layer your fillings. Keep a thin section, about a third of the way up the sheet.
- Roll using your mat. Bring the front edge up to the sheet and press. Keep rolling.
- Wet the top strip so that it will stick (like licking and envelope.
- The best trick for getting even servings is to cut your roll in half, then cut in half again and so on.
- Put a little soy or tamari (I think tamari with water since it’s strong) and a dab of wasabi on the side of your dish. Watch out! It’s hot! Try a tiny bit first on your roll to see how much is right for you.
- Dip your pieces. Traditionally, the Japanese eat sushi by hand. I sometimes use chopsticks.
- You can eat a piece of pickled ginger as desired. If you have different varieties of rolls, the ginger cleanses your palate so that the flavors don’t mix.
It takes a little practice to get the rolls just right, so don’t get frustrated. Don’t worry if they are not perfect. They taste the same!