Tag Archive for: sushi

How to make Easy Sushi (No Raw Fish)

Biceps and I LOVE Sushi. We don’t however, love the price tag on restaurant sushi, or the empty stomach an hour later because tried to get by on two rolls a piece.
Making sushi at home can sound overwhelming-and I am by no means an expert. I am a sushi hack.

Sushi is super cheap to make at home, very low calorie and makes Biceps one happy man. Win-win-win.

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It’s rather easy once you know what you are doing. Steering clear of raw fish in my sushi, I opt for either raw vegetables or cooked crab.

(ps-I shared this over at Curbly in January)

 

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Here’s what you’ll need to make your own sushi:

Raw Vegies-1 cucumber, 1 avacado, 2 carrots
1 Package of Cooked crab sticks (if desired)
1/4 Cup Sweetened Rice Wine Vinegar
5 Cups Sushi Rice (I use Nori brand)
10-15 Seaweed papers
Rice Cooker

 

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Measure out the amount of rice and water according to your rice cooker directions. (I use 5 Cups of rice with 6 Cups of water). Turn on the rice cooker and let it do it’s thing.

 

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While the rice is cooking, thinly slice up the crab meat (if desired).

 

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Peel the skin off of the cucumber.

 

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Next, slice the cucumber in half.

 

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Using a small spoon, scrape out the seeds from the center of the cucumber.

 

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Cut the cucumber to length in reference to the size of the seaweed paper. Thinly slice the cucumber lengthways.

 

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Once the rice is finished, transfer it to a non-metallic bowl.

 

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Add about 1/4 C of Sweetened Rice Wine Vinegar per 5 Cups of rice. (if you can’t find sweetened, add a two packets of Splenda or 2 TBS of sugar).

 

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After coating the rice with the vinegar, spread a thin amount of rice evenly on the seaweed paper.

 

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Add the cucumber, crab, avacado, etc 1/3 of the way down on the seaweed paper.

 

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Begin rolling the seaweed paper away from you, starting from the end closest to the contents.

 

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Once the seaweed paper is completely rolled up, it should look like this-but prettier. I left some rice hanging out of the end so that you could see where the end of the paper was.

 

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Using a bread knife, cut the sushi roll into 1″ slices. Occasionally, run the knife under cold water to keep it from sticking to the sushi roll.

 

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Line the sushi up like a little army on your plate. I recommend soy sauce and wasabi to further enhance the roll’s flavor. Enjoy!

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