The Fort Bend Foodie 01/30/13

The Art of Making Sushi

By Denise Monroe

For all you sushi lovers who have developed a discerning taste for what’s inside your sushi, ever thought about making your own? That’s what I did and since then, no other compares! The basic technique is simple and fun, and you can include any filling you prefer. Here is what you need to get started:

• Bamboo rolling mat
• Plastic wrap
• 3 to 4 Nori sheets
• 1 cup Sushi Rice, uncooked
• Seasoned Rice vinegar
• Fillings of your choice
• Pickled ginger
• Wasabi

Prepare rice according to package directions; add 2 Tablespoons rice vinegar after rice is cooked. While rice is cooking, wrap the rolling mat with plastic wrap.

Prepare the vegetables and filling ingredients tp have ready to grab and assemble.

Place a Nori sheet, rough side up on rolling mat. With wet hands, grab a handful of rice and distribute across the sheet, gently spreading without pressing to cover the sheet. Leave a margin on the far edge to seal after it is rolled.

One inch from bottom, place your filling ingredients. My favorite combination is pickled ginger, cucumber, carrots, avocado, and cream cheese.

Gently roll mat over top of the filling, squeezing the mat as you roll to tighten the roll.

With sharp, wet knife, slice the roll into 6 to 8 three-quarter-inch slices.

Serve with wasabi and sashimi sauce.

Makes about 3 rolls.

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