We had a sushi feast the other night and boy was it delicious! I picked up some quality ingredients at a Korean store (that’s right, Korean, not Japanese), and was able to whip out sushi rolls like a mother. We ate so many, and we also had plenty for next day’s lunch. I also brought some to work to share and they were immediately devoured =)
Sushi Rice Recipe:
- 3 cups sushi rice (Kokuho Rose brand)
- 3 1/4 cups water
- 1/2 cup rice vinegar (Marukan brand)
- 1/2 cup sugar
- 1 teaspoon salt
- One package imitation crab (long strips)
- One large cucumber or two small ones (peeled, deseeded)
- Two ripped avocadoes
- Fish Eggs
- One package of seaweed wrappers
- Sushi rice seasoning
- Soy sauce
- Wasabi paste
- Pickled ginger
- Thoroughly wash your sushi rice with water. Fill the rice with some water (not the 3 1/4 cups water; that’s reserved for cooking) and swoosh the grains around. Drain water. Repeat until you see that the water is no longer cloudy. Drain water from the rice completely.
- Add the 3 1/4 cups water to your rice and cook on stove up or in a rice cooker.
- Make the sushi rice mixture. Heat together the salt, vinegar and sugar in a pan or small pot until the sugar completely dissolves.
- When rice is done, add the dissolved mixture into the rice. Gently fold the rice until everything is combined.
- Prepare your vegetables. Cut up the cucumber and avocados into long strips.
- Assemble the sushi. Lay down a seaweed wrapper. Spread a very thin layer of sushi rice on top. Rice will be sticky. Dip your hands in water to prevent sticking. Sprinkle sushi rice seasoning and fish eggs on top. Flip the whole seaweed wrapper over so that the rice is facing down. Now lay the avocadoes, imitation crab, and cucumber on top. Roll everything up and then cut into segments.
- Serve with soy sauce, wasabi paste, and pickled ginger. Enjoy!