I find making sushi to be a cathartic, therapeutic activity that yields delicious results 100% of the time. Try by yourself or with the whole family for a yummy night of fun!
The sushi boom
As sushi becomes more popular, so does its availability, demand, and price. Hibachi/sushi houses, poke shops and grocery store sushi counters have popped up across america and even caught a viral wave carouse the Instagram universe [lookup: hashtag sushi donuts]
Authentic japanese sushi is an art form that true masters spend decades tirelessly working to perfect using fresh, seasonal, and unique fish from across the clove. I will probably never be a master, but it doesn’t stop me from practicing. Encourage to try yourself in your own kitchen and practice. See how good you get over time!
For the sake of this recipe, I’m sharing how to make maki, sushi that includes ingredients (traditionally fish and vegetables rolled on a bamboo mat with rice and a specially dried seaweed called nori. The roll is then sliced into bite-sized pieces and served with pickled ginger, wasabi (a green horseradish paste) and soy sauce.
Where to source your supplies
For these rolls, I used what ingredients were in my kitchen and came up with some tasty and unique combinations. You can add anything that holds well at room temperature and can be rolled, sliced. This makes the possibilities endless.
The upside of this sushi phenomenon is that many of the ingredients needed are available at your local grocery store in the international food section. If you can’t find sushi rice, nori, and pickled ginger, wasabi paste locally, they are available online on sites like amazon (I will include them below). It is an investment upfront for all these ingredients, but all of them come with ample supplies so you can usually make as many rolls as your hands will allow.
I will update this post as I continue to come up with more flavors and combinations. Let’s have some fun!
Maki rolling tips and tricks
Wrap your bamboo mat in plastic film for easier cleanup after making your rolls.
Make sure your vegetables and other roll contents are sliced into thin logs or strips (julienne) to ensure your rice fits over the roll and slices evenly. Peeling your vegetables /fruit ahead of time makes them easier to slice in roll form
Use a sharp knife dipped in water to keep the rice and nori from sticking to the blade.
Sushi rolls without [uncooked] fish can be made and sliced ahead of time for meal prep. However, do not make the rice in advance prior to making your rolls.
Veggie Sushi Rolls
Sushi Rice
- 1 1/2 cup sushi rice
- water ((according to packaging directions ))
Rice Seasoning
- water
- rice vinegar
- sugar
- salt
Sweet and Sour Roll
- 1/2 cup prepared sushi rice
- 1 nori sheet
- 1/4 avocado (thinly sliced)
- 1/4 cup pickled greens ((or pickle of choice), julienne)
- 1 carrot (julienne)
- 1/4 apple (peeled and julienne)
- 2 tbsp furiake seasoning
Crunchy Veggie Roll
- 1/2 cup prepared sushi rice
- 1 nori sheet
- 1/4 avocado (thinly sliced)
- 1/4 cup pickled greens (or pickle of choice), julienne
- 1/4 avocado (thinly sliced)
- 1/4 cup crispy onions
- eel sauce ((optional))
Cream Cheese & Onion
- 1/2 cup prepared sushi rice
- 1 nori sheet
- 2 green onions (julienne plus extra for garnish)
- 1/2 small cucumber (peeled and julienneccc)
- 1/4 cup lettuce (sliced into ribbons)
- 2 oz cream cheese ((optional), sliced into 1/2 batons)
- 1/2 tsp black sesame seeds
- 2 tbsp mint chutney ((optional))
Accompaniments
- pickled ginger
- wasabi paste
- low sodium soy sauce
Prep the rice
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For cooking by rinsing thoroughly in a pot or bowl until water runs clear. Prepare sushi rice according to manufactures directions on stove top or rice cooker.
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White rice is cooking, prepare sushi rice seasoning.
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In a small sauce pot, combine water, rice vinegar, sugar, salt. Place pot on low heat. And heat until salt and sugar resolve. remove from heat and allow to cool. Reserve half of finished sushi rice seasoning. When the rice has finished cooking, uncover and transfer to a bamboo sushi container or wide shallow bowl using a wooden spoon or spatula. Gently fan the rice to cool down to the point where it is no longer steaming.
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Add half the rice seasoning by pouring a few drops of seasoning over the rice and gently folding to incorporate using a wooden spatula or spoon. continue this alternating between pouring the seasoning and folding the rice until all liquid is absorbed by the rice. Set rice aside until ready to use.
Assemble the rolls
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By placing bamboo mat, flat side up with the slats running horizontally. Optional: wrap mat with plastic film. Place 1 sheet of nori atop the mat. Using wooden spatula transfer 1/3 of cooked sushi rice to the side of the nori closest to yourself. Use reserved sushi rice liquid to coat your fingers and spread evenly across the nori. Leave about a 1-inch strip of nori uncovered by the rice on the side farthest from you. Rice should resemble a square shape atop the nori, that is about 1/2 inch high, and covers the left and right sides of the nori, with a 1-inch overhang at the end furthest from yourself.
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Place your desired combination of vegetables onto the end of the sushi rice closest to yourself. Lay the vegetables close together in a log pattern. To begin rolling, gently lift the end of the bamboo mat and use your fingertips to press the roll together from the outside of the mat. Continue to roll and press using moderate pressure until a log begins to form. After you have a full log, continue to roll until the bamboo mat covers the roll completely. Use your hands to press the roll together tightly before unrolling the bamboo mat.
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To make reverse nori sushi rolls, place the rice on the bamboo mat first, and form the rice to cover the entire mat. Cut a small 1-inch strip from the top of the nori rectangle to form a square. place the square atop the nori and proceed as normal.
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After you have created your rolls, use a very sharp knife dipped in water (or sushi rice seasoning) to slice the roll. After slicing and placing onto a serving tray, accompany with a 1 tsp of pickled ginger, 1/4 tsp wasabi with each roll and 1 dish of soy sauce per person eating for dipping. Enjoy immediately
For meal prep
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Store sliced rolls in an airtight container under refrigeration for up to 2 days. To eat, remove from refrigerator to allow sushi to come to room temperature, about 20 minutes. Enjoy with desired accompaniments.
Special Directions for Each Roll
Sweet and Sour Roll
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Do a reverse nori roll by laying rice onto the bamboo mat, then cut nori sheet. Lay avocado, greens, carrots, and apple onto the nori. Roll into maki roll and sprinkle furikake seasoning atop. Slice and serve with accompaniments.
Crunchy Veggie Roll
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Do a traditional maki roll by laying nori, then rice onto the bamboo mat. Lay cucumber, lettuce, avocado, cucumber, onto the nori. Roll into maki roll. slice and place onto a serving tray. Sprinkle crispy onions atop and drizzle with unagi sauce to serve.
Cream Cheese & Onion
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Do a reverse nori roll by laying rice onto the bamboo mat, then cut nori sheet. Lay green onion, lettuce, cream cheese logs, and cucumber onto the nori. Roll to create maki and slice. place on serving tray and drizzle on mint chutney, sprinkle with black sesame seeds and thinly sliced green onion. Serve with accompaniments.
Specialty Tools & Ingredients
Sushi Making Kit, Bamboo Sushi Mat, Including 2 Sushi Rolling Mats, 5 Pairs of Chopsticks, 1 Paddle, 1 Spreader, 1 Beginner Guide PDF, Roll On, Beginner Sushi Kit
Daechun(Choi’s1) Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
Otajoy Sushi Sauce for Rolls, 15 Oz
S&B Premium Wasabi Paste in Tube, 1.52 Ounce
YUHO Pickled Sushi Ginger 24 Oz Japanese White Gari Sushi Ginger Fat Free, Sugar Free, Kosher, BRC, No MSG, Low cal – 2 Jars of 12 oz
Nori Fume Furikake Rice Seasoning – 1.7 oz (1.7 oz)
Lundberg Family Farms Organic Sushi Rice, California White, 32 Ounce
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