Sushi Fever

All you can eat Sushi :)

Me and my husband loved eating Sushi. After having kids, going out to Sushi restaurant for dinner became a rare thing. So my husband came up with an idea. Why not make Sushi at home. I first laughed at the idea, but apparently it was so simple that we started making sushi almost every week now. Below is the recipe and tools needed for rolling Sushi. 

Stuffing:

Avocado
Cucumber
Crabmeat
Shrimp (Cooked and cut into small pieces)
Smoked Salmon
Sesame Seeds

Dried Seaweed

You can have all vegetarian stuffing or you can mix and match with seafood. I don't like raw seafood so we got smoked salmon. We cooked shrimp in a skillet with small amount of oil and shredded it once cooked. 

Sushi Rice Recipe:

2 Cups Jasmin/ Sushi Rice
1/2 cup rice vinegar (Do not try any other Vinegar)1 tbsp oil1/4 cup white sugar1 tsp salt

Cook rice in a rice cooker. In a small saucepan combine rest of the ingredients till sugar is melted. Add the Vinegar sauce to rice and mix well. It will initially look too much liquid, but it will eventually dry out. Your rice is ready now. 

Dipping Sauce:

Wasabi Paste, Soy Sauce (Mix together Soy sauce and very tiny amount of Wasabi and you can dip your Sushi in it 

Ginger on side: thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. 

Tools needed:

Sushi rolling mat or Sushi Roller

Rolling Sushi:

1. Take the sushi rolling mat, cover it with plastic wrap. 
2. Put seaweed wrap (Without the seaweed wrap, it's difficult to hold the sushi together unless you master it, so start with the wrap around. Once you know how to roll it, you can put wrap after the layer of rice, so it stays inside the sushi)
3. Spread a layer of sushi rice on it
4. Sprinkle sesame seeds
5. Add cucumber, crabmeat and other filling ingredients. 
6. Roll the mat and cut the sushi
7. Sprinkle sesame seeds on top once arranged on platter

Here is how Sushi looked on our platter:

Photos of rolling of Sushi taken from site WikiHow.