For amateur chefs, sushi might seem an insurmountable endeavor -- like the perfect puffy cheese soufflé or meringue-wrapped baked Alaska.
But surprisingly, it's not as difficult as it might seem, and with a few simple tools, even the most bumbling of kitchen klutzes can pull off some tasty rolls.
Trust me. I'm no cook. If I can do it, so can you. And no, you don't need a rice cooker. Promise.
First off, tools of the trade.
Basic requirements include:
- Sushi rice
- Rice wine vinegar
- Bamboo mat (plastic wrap will also suffice)
- Nori (seaweed)
Then, as far as fillings, it's chef's choice. Popular options include tuna, crab, shrimp, cucumber, avocado, mango, scallions, etc., plus the obvious accouterments: soy sauce, wasabi, and mayo.
A sharp knife is a must.
1. Rinse sushi rice until water is clear.
2. Combine one cup sushi rice and 1 1/4 cup water and bring to a boil.
3. Set on low for 20 minutes, covered.
4. Do not lift lid, but remove from heat and let sit covered for 10 minutes.
5. Put rice in large, nonmetallic bowl.
6. Boil 1/4 cup rice wine vinegar with 1 teaspoon sugar, 1/2 teaspoon salt. Pour over rice. Fold in with flat wooden paddle. Do not stir.
1. Place nori (seaweed) on bamboo mat (or plastic wrap).
2. Wet hands and spread rice thinly across the mat. Leave 3/4 of an inch without rice at the top.
3. Sprinkle rice with sesame seeds and spread with sauce of choice (optional).
4. Add any other chosen ingredients, thinly sliced.
5. Roll up tightly.
6. Slice with sharp knife.
Some suggested combos:
- Peanut sauce with cilantro, avocado, cucumber, and fried shrimp.
- Jalapeño, pineapple, cilantro, and tuna.
- Sweet chili sauce, mango, avocado and cream cheese.
- Fried wonton crisps, cream cheese, shrimp, and mango.
- Anything else your little heart desires! Run wild! This is your house, after all. You're not bound by the rules of sushi chefs or restaurateurs. It's all about your appetite, so the sky is the limit.
Follow Hannah on Twitter @hannahalexs.
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