Sushi is one of our favorite foods. Seared Ahi is also. It is pretty much guaranteed that if there is uncooked or barely cooked tuna on a restaurant menu that Chris and I will both order it.
Chris and I used to go out for sushi quite often, well, until we developed Duke’s House budget that is. Our “responsible grown up” budget dictated that we needed to eat out less often if we wanted to do other fun things like go to Africa.
They say that necessity is the mother of invention, and while we didn’t invent homemade sushi, we started making it out of necessity.
We like to fill our sushi with tuna, scallions, carrot, and sometimes cucumber, but I think the key here is the rolling technique more than the ingredients because sushi can be made to suit any palate. We have even provided the ingredients for “chicken teriyaki” sushi at our sushi parties for non-seafood eating friends.
I started making these sushi rolls by placing a sheet of nori on a sushi rolling mat, then spreading a very thin layer of rice on it. Think one grain thick, max. Make sure to leave an inch or two rice-free at the end to seal the roll with.
After spreading the rice, I added my sushi fillings. Remember, less is more here!
Now for the tricky part. Rolling sushi is kind of like rolling up a sleeping bag.
Roll tightly, slip your fingers (and the mat) out, then roll some more until the nori is completely rolled up. To slice sushi, it works best to use a sawing motion rather than trying to press the knife through.
Don’t be afraid to eat the ends of the roll right away! My end pieces always look a bit sloppy, so I prefer to just eat them as I go, especially if I am cooking for guests.
The ingredients vary, for two of us I mixed and matched the following ingredients:
- ~ 4 ounces of sushi grade fish
- 2 cups rice (uncooked) – I used 1 cup brown rice and 1 cup white rice cooked according to my rice cooker’s instructions.
- 1 package of sushi rice mix – We have this in the Asian section of our local grocery store.
- 1 carrot, thinly sliced in strips
- 1/2 cucumber, thinly sliced in strips
- 4 scallions, thinly sliced in strips