There is something very special about sushi. It cannot be judged, because every piece is unique. It can be anything you like! Josh and I LOVE trying all different kinds, we always get one roll each that is our favorite, and then one roll that is new for the both of us to try.
But let’s be honest, its expensive. Going into the restaurant and ordering a few rolls can break your budget bank for the month. What we suggest is that you make it from home! We make enough to fill us for that meal, plus two days worth of lunches after that! And it can all be done for a little under $20.
Lets start with the rice. Josh always handles the rice. You don’t need to buy the special sushi rice that is $8 for a small satchel. Just get normal Jasmine rice in the big bags, and save some money. Make your desired amount of rice (it’s about 1/2c of cooked rice per roll of sushi) and set aside on a flat sheet to cool.
Make the rice sticky. Take 1/4c of rice vinegar and bring it to a boil. Then add half a sheet of Nori (seaweed) and let that simmer, the longer it simmers the sweeter the vinegar will become. We allow it to simmer for about 5 minutes. Then take the Nori out and mix the vinegar in with the rice, coating it evenly.
Start your salmon. Remember to buy Wild Caught Salmon if at all possible. There are a few steps to how we use our salmon, because we like to use ALL of it.
- Remove the skin. Try and get the skin and meat separated the best that you can.
- Cut your pieces off for your raw sushi rolls, we use about half a fillet, and the rest we just cook and eat separately along with our sushi.
- Remove any scales. This is completely preference, I’ve made it before without doing this, but my husband likes to have them removed as much as possible.
- Cook the salmon skin. Put this in a pan with some oil and brown it nicely on both sides, it should become crunch. Then cut this up as pictured.
Now cut up the rest of your choices for your sushi. We decided to do salmon, imitation crab, cream cheese, avocado, green onions, and cucumber. There are many other options to choose from, one of my favorites is strawberries and cream cheese. So good!!
Prepare your mat. If you do not have a bamboo sushi mat, then take a damp wash cloth and put it in a large zip-lock back that fits it, and flatten it nicely. If you do have a mat, then either put it in a zip-lock back that fits it, or nicely put plastic rap over it. This is to keep the rice from sticking to the mat, while still letting the mat do its job.
Create your sushi! Make any possible combination that you think would taste good! Here are some tips:
- When you are making one with cream cheese, spread the cream cheese over the Nori before you put on the rice.
- Apply a think layer of rice, leaving about an inch at the top for sealing.
- The space you leave at the top for sealing needs to be dabbed with water otherwise your sushi will not stay rolled up.
- When you place your ingredients on top of the rice slowly roll your sushi up and seal, then use your mat to make a type round shape.
- Once your sushi is rolled, cut it with a VERY sharp knife, starting by cutting it in half, and then working toward the ends. Your knife will cut better if you wipe it clean after every roll, and run it through water.
- Feel free to make an inside out roll, with the rice on the outside, this is tricky but it’s fun to try! Also add some sesame seeds!
- Make sure your rice is cool before rolling your sushi, this is very important, your sushi will not stay together if the rice is warm/hot.
- Don’t be shy to add some Yum-Yum sauce in or on-top of your sushi, this can be bought at Walmart, Meijer, and other stores.
- Raw wild caught salmon
- Sesame seeds
- Jasmine rice
- Rice vinegar
- Cream cheese
- Nori, seaweed
- Green onion
- Imitation crab