Homemade Sushi Rolls

Everyone Loves Sushi!

 First cover your bambo mat with saran wrap, then lay out the seaweed...

 Spoon the rice on using a wet wooden spoon, because the rice is sticky... spread out and leave a 1 inch rim on the side facing away from you...

 Lay your ingredients on top of the rice, use fingers to hold ingredients in and your thumbs to begin rolling..

 After the first roll adjust mat and begin rolling again..

 Turns out like this... to cut, use a wet knife... I wet it in between each slice...

 Yummy, serve with soy sauce and wasabi... but I forgot our wasabi... :(

 inside out roll... lay sea weed down, cover with rice like first time, but then FLIP the seaweed over making the rice on the bottom..

 Again, layer your ingredients for filling on the closest edge to you....

 and roll....and slice... and eat... :)

Homemade Sushi Rolls

Making sushi at home was WAY easier than I thought. Its just the preparation that takes up all the time. Also cooking the rice takes a bit of time. But once you have everything ready, putting it together is quite simple.

We used a mat that I got at World Market.  I just walked in, asked for where their sushi rolling mats were, she pointed me in the direction and they were $1.99... so pretty good deal!

You will need to decide what you would like to have in your sushi. We decided on the following ingredients

– Sushi Rice (of course)

-Seaweed wraps (found in Asian Section of Grocery store)

-Rice Vinegar (2 tbsp added to every 3 cups of cooked rice)

–Green Onions

–Cooked Shrimp

–Cooked Crab Sticks

–Avocado

–Cream Cheese

–Mayo

–Salmon

–Cucumber

If you aren't pregnant you could add: Smoked Salmon, Tuna or other favorite fish

Just follow the directions on the package of sushi rice. It is best to purchase rice made for sushi. It requires you to cook it up to 30 minutes.

Once you have your rice cooked it will be very sticky. You have all of your ingredients cut up. I cut up the cucumbers into thin slices, avocado and cream cheese were in thin slices as well..

Lay down your bamboo mat with 1 piece of seaweed on top. Using your paddle, a large heaping amount of rice in the center of your seaweed. It helps if your paddle is wet to prevent over sticking. You may use your hands (if they are wet) or the paddle and spread out the rice.

Leave approx 1 inch of seaweed on on end with out rice on it so that it can overlap when you are rolling.  Once you have your rice pressed firmly and on your seaweed. You may now add in your favorite ingredients. Remember LESS is more. Do not over stuff your sushi.

Some of the combos that were good:

Mayo, Avocado, Shrimp

Cream Cheese, Green Onion, Shrimp, Cucumber, Avocado

Crab, Cream Cheese, Cucumber

Salmon, Cream Cheese, Green Onion, Avocado

When you start to roll your sushi, Start on the end closest to you and roll out. Make your first flip/roll tight. The tigher you roll your sushi, the more firm it will be and less will fall out. Once you flip it/start the roll. Untuck the bamboo mat and continue to roll your sushi till the very end and pressing firmly in your hands.

You can see the photos below of us rolling multiple sushi rolls. Once you roll it. You may use a little bit of water to help seal that last 1 inch of seaweed. Then cut your roll into 8-10 pieces.

We made alot of sushi with 1 package of seaweed.  Not as hard as I thought, Daniel and I thought we would have a difficult time and it may have been a flop, but it was very easy! Soooo good luck!