-SUSHI-

FOR GOOD FRIDAY (OUR LAST FRIDAY OF FASTING FOR LENT) WE DECIDED TO GO ALL OUT AND MAKE VEGETARIAN SUSHI....
I USUALLY GET ALL INGREDIENTS/ SUPPLIES AT WHOLE FOODS.

HERE ARE MY INSTRUCTIONS:

FOR 4 PEOPLE
WHAT YA NEED:
BAMBOO ROLLING MATS-lrg
VEGGIE SLICER OR CHEESE GRATER W/ XTRA LARGE HOLES

SUSHI RICE
3C. SUSHI RICE (OR MEDIUM GRAIN)
3 1/4C. WATER

1/3C. RICE VINEGAR
3TB. SUGAR
1TSP. SALT

1. PUT VINEGAR, SUGAR, AND SALT IN SMALL SAUCEPAN OVER LOW UNTIL SUGAR DISSOLVES
2. SET ASIDE TO COOL

1. RINSE 3C. RICE SEVERAL TIMES IN WATER, STRAIN EACH TIME
2. DRAIN WATER FROM RICE AND LET SIT FOR 30MIN
3. PLACE RICE IN NON-STICK POT WITH 3 1/4C. WATER- SOAK 30MIN
4. COVER POT WITH LID- BRING TO BOIL
5. TURN HEAT TO LOW- COOK 20MIN (UNTIL WATER IS ALMOST GONE)
6. TAKE OFF HEAT- DON'T TAKE OFF LID, STEAM 15MIN
7. SPREAD RICE OUT ONTO 2 XTRA-LARGE CUTTING BOARDS OR PLATTERS (NO METAL)
8. SPRINKLE VINEGAR MIXTURE OVER ALL OF RICE, USE A FLAT EDGED SPATULA TO FOLD INTO RICE...FLIP RICE OVER SEVERAL TIMES, MAKE SURE NOT TO SMASH RICE
9. LET RICE SIT AND COOL- YOU CAN FOLD OVER EVERY ONCE IN A WHILE, AS NEEDED- YOU CAN ALSO PLACE RICE UNDER VENT FAN ON STOVE OR BY AN OPEN WINDOW TO COOL QUICKER

1.

 2.

 3.

 7.

INGREDIENTS FOR ROLLS:
1 PACK OF NORI (10 SHEETS OF SEAWEED PAPER)
AVOCADO- THIN, LONG SLICES
CUCUMBER- THINLY SHREDDED
CARROT SHREDS
GREEN ONION- CHOPPED UP OR CUT LONG, THIN SLICES
CREAM CHEESE- CUT INTO THIN SLICES

DIPPING SAUCE:
SESAME SEEDS
PICKLED GINGER
WASABI
SOY SAUCE

LOOK FOR DRY WASABI IN A JAR( BY NORI)...
MIX WITH WATER

OPTIONAL- DYNAMITE SAUCE
1/2C. MAYO
3TB. SRIRACHA HOT SAUCE (AKA- COCK SAUCE)
1/4TSP SESAME OIL
1/4TSP SUGAR/ SPLENDA

1. MIX ALL INGREDIENTS
2. PUT IN A SQUEEZE BOTTLE,
OR ZIPLOCK BAG WITH TIP CUTOFF

HOW TO ASSEMBLE ROLLS:

LAY BAMBOO MAT SO STICKS ARE RUNNING HORIZONTAL.

PLACE NORI, SHINY SIDE TOUCHING THE MAT

SPREAD A THIN LAYER OF RICE ON THE BOTTOM 2/3 OF THE NORI

LEAVE ABOUT 2INCHES AT THE TOP

FILLER TIME: ADD ANY INGREDIENTS YOU WANT

LAY EACH ITEM IN A HORIZONTAL LINE ACROSS RICE,

MORE TOWARDS THE BOTTOM

READY TO ROLL: TAKE BOTTOM PART OF BAMBOO MAT AND ROLL IT WITH THE NORI UNTIL YOU MAKE ONE FULL ROLL AND SQUEEZE WITH YOUR HANDS...

KIND OF ROLL/SQUEEZE TOWARDS YOUR BODY

THEN REMOVE YOUR HANDS AND LIFT OFF BAMBOO MAT-

ROLL SHOULD STAY IN PLACE AND MOST INGREDIENTS SHOULD BE INSIDE THE ROLL.

PUT WATER IN A LITTLE DISH, WET FINGERS AND RUN A LINE OF WATER ALONG THE VERY TOP- HORIZONTALLY

(THIS WILL BE YOUR GLUE TO GET THE ROLL TO STICK TOGETHER)

AFTER YOU PLACE WATER ALONG THE TOP, TIGHTLY ROLL UP AND

TA-DA

THIS BATCH WILL MAKE ABOUT 8 ROLLS...

AVERAGE PERSON EATS 2 ROLLS

ON A CUTTING BOARD, USE A VERY SHARP KNIFE TO CUT INTO PIECES.

HOLD ROLL TIGHTLY AND START ON THE RIGHT HAND SIDE,

SAWING EACH PIECE ALL THE WAY TO THE CUTTING BOARD

(MAKE SURE THE PIECE DIS-CONNECTS FROM THE ROLL)

I LIKE MINE THIN, SO I CUT ABOUT 10 SLICES...

KEEP IN MIND THE END PIECES ARE UGLY LOOKING

FINISHED ROLLS

TOPPED WITH DYNAMITE SAUCE AND SESAME SEEDS

WE ALSO LIKE TO DIP EACH PIECE IN A SAUCE WE MAKE OF SOY SAUCE, A DAB OF WASABI, AND A PIECE OF PICKLED GINGER!
I WOULD SAY, IT'S NICE TO MAKE THIS THE FIRST TIME WITH SOMEONE THAT HAS DONE IT BEFORE, OR WATCH A BUNCH OF YOU-TUBE VIDEOS ON HOW TO ROLL SUSHI...OR JUST INVITE ME OVER!!! :)