Laura had a surprise for me when she came back from shopping this morning. She had bought materials for us to make sushi at home.
We both love the stuff. I’m a little more adventurous and will try the raw fish. However, Laura has severe allergies to avocodo, and doesn’t want to tempt the fish, so she hasn’t been able to enjoy it as much. She did get avocado for me, but a variety of ingredients that she could enjoy, too. Here’s the list…
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 package of nouri
- 1 carrot peeled and cut into thin strips
- 1 medium red pepper
- 1 package cream cheese
- 1 ripe avocado
- 1 cucumber cut into thin strips
- 1 package imitation crab meat
- 1 jar pickled ginger (gani)
- Sesame seeds
- Soy Sauce
Start by washing the rice throroughly to remove excess starch, then cook according to package instructions. Once it’s done transfer to a non-metallic container, add the vinegar, and stir. Spread the rice on a cookie sheet protected with plastic wrap and fan to cool.
Avocado, carrot, cucumber, red pepper and crab should be cut into thin strips, no more than a quarter inch in thickness. Cream cheese should be formed into similar strips.
Place one sheet of nouri on a piece of plastic wrap and spread a large spoonful of the rice onto its surface. Spread thinly covering the nouri, except for about 1 inch of the nouri on one end Sprinkle lightly with sesame seeds.
Add ingredients to taste, starting with the crab. If avocado is added, it should come next, with other ingredients added afterwards. The more ingredients, the fatter the roll. Remember that the goals is to keep it fairly bite-sized.
To roll, lift the plastic wrap on the end with ingredients and begin to roll forward, pulling the plastic wrap free as the roll tightens. When you get to the end, dampen the uncovered portion of the nouri with water so that it adheres to the roll, sealing it. Set aside and allow to coole further.
After the roll has chilled in the refrigerator for about 15 minutes, slice into half-inch slices.
The cut rolls were served with soy sauce for dipping and the pickled ginger for garnish and additional flavor. We had some wasabi, but decided not to use it this evening.
We were able to get three and a half rolls using the ingredients listed above, with some of the veggies left over. I think a cup and a half of rice might have worked better, as far as making things come out even, but it was still more than enough food.
Accompanying this was an Asian-styled salad. We cut some Romaine lettuce into bowls, added some of the remaining vegetables, added canned Mandarin oranges and crispy rice noodles, and topped with a ginger dressing.