If you’re not making sushi at home, you’re missing out on a delicious and extremely diet-friendly meal. It’s easy to make, fast, nutritious, and the raw fish you may be afraid of is totally optional. It’s easy to include sushi into a healthy diet. Think of the ingredients: fish, rice, and vegetables. Not exactly a heart attack in the making — just the opposite in fact!
Bamboo rolling mat
Sushi rice (short or medium grain)
Nori (squares of roasted seaweed)
1) Prepare rice according to the directions on the package. You will need about 3/4 C rice for each sushi roll, and most people will be full after eating 1 or 2 rolls. In a small pan, place a T of vinegar and 1/3 T of sugar and salt for each 3/4 C of rice you’re cooking. Heat the resulting mixture briefly and stir until the sugar dissolves. When the rice is almost done cooking, start cutting the vegetables.
2) Peel the cucumber and cut into long, thin strips, about 1/4″ around. Do the same for the avocado. If you bought powdered wasabi, prepare it also (just mix in tiny amounts of water until you get a thick paste).
3) Once the rice is done, remove it from heat and slowly fold in the vinegar mixture. Then lay the rice out on a sheet of foil or baking sheet and allow to cool. Traditionally, this is done by fanning the rice while slowly stirring it. The rice should be slightly damp & sticky, but not wet and mushy. Getting the rice right is the most difficult part of making sushi, but a little practice is all it takes.
4) Once the vinegar rice has cooled, you’re ready to put it all together. Lay your bamboo rolling mat in front of you horizontally. A sheet of plastic wrap is usually recommended for placement on top of the bamboo mat before adding the nori.
5) Take a sheet of nori & lay it on the plastic wrap over the rolling mat. Spread a layer of rice on the nori, covering about 3/4 of it. The part of the nori not covered in rice will hold the roll closed.
6) Place a strip of avocado and a strip of cucumber on the rice & top with crab meat. Carefully roll the sushi using the mat, starting with the rice side and rolling it up. Take the resulting roll and cut into bite sized slices, usually 6 per roll. To cut the roll without damaging it, dip your knife into water between each cut. Lay the pieces flat and they will look like little colorful discs.
Take up a healthy and nutritious sushi addiction today! It may take you a bit to get the rice and rolling right, but once you’ve got it down, you’ll be able to whip out several rolls in five minutes flat!