Sushi is not something we eat very often. But the hubby has been craving sushi lately. Since we don't have the opportunity to leave all 3 kids home and go somewhere nice whenever we want, I decided search the internet for information on making easy sushi rolls. I discovered making sushi rolls is pretty easy. You just need some seeweed, fermented rice, and veggies. The fermented rice is pretty simple to make and just needs sugar and some rice wine vinegar. I'll let you in on a secret. I forgot to buy the rice wine vinegar when I was at the store so I used apple cider vinegar instead. That's what I had in my cupboard and I think it worked just fine. We've already made sushi rolls a couple of times and I forsee making them a lot over the summer. The first time I used cucumber, bell peper, and carrot for my veggies. I wanted to use avocado, but my avacado was rock hard and not edible. The second time around, I had a much riper avocado, so we did cucumber, bell pepper, and avocado. Both combinations tasted great, but I liked the second combination better.
If you need help figuring out how to construct and roll the sushi I found this video on youtube and thought it was pretty helpful. https://www.youtube.com/watch?v=phBFVm0gNaI
Veggie Sushi Rolls
- 2 cup cooked rice
- 2 Tablespoons rice wine vinegar
- 1 1/2 tablespoons of sugar
- 1/2 tsp salt
- Veggies cut into long strips:
- Cucumber, carrot, avacado, bell pepper, streamed asparagus, etc.
Mix vinegar, sugar, and salt in small saucepan. Cook over low heat until sugar is dissolved. Pour vinegar mixture over rice and a mix.
Place one sheet of seawead on a towel. Spead a thin layer of rice over seaweed, leaving about one inch of top edge uncovered. Place veggie strips at bottom edge of seaweed. Tightly roll seaweed around veggies, using water to help seal edge of seaweed closed. If needed use the towel to help roll tightly and evenly. Cut itno 1" pieces. If desired serve with soy sauce and wasabi.