I’d always wanted to try, so when JC suggested we try making our own sushi for Valentine’s Day I was all in!
I was fully prepared to be spooning pieces of raw fish and rice and avocado from a big messy pile on my plate. I did not anticipate this sushi making activity to work so well.
But it did! And now I am really excited about the possibility of making all kinds of fun sushi rolls. I want you all to know how fun and easy it is, too! I have no idea why I waited to long to try this.
Honestly, the hardest part is waiting for the sticky rice to rinse and cook.
First gather your ingredients. We went to Whole Foods since we figured that was our best bet for getting quality fish. (Note – apparently they can’t officially tell you their fish is sushi grade because it isn’t flash frozen. But the guy implied people use it for sushi all the time, and it’s even better quality since it is flown in fresh each day from their own company fisherman.)
We got the rest of our ingredients at Whole Foods too — the special sushi rice (make sure you buy sushi rice!), wasabi, avocado, carrot, cucumber, seaweed sheets, and sushi making bamboo mat. I would assume it is far cheaper to get the rest of these ingredients at a local Asian market if you have one.
Follow the directions on the sushi rice bag to make the sticky rice. We had to rinse ours, then soak for 30 minutes, then cook for 20 and let steam for 10. We had no idea it would take so long — good thing we had bought edamame to hold us over.
We also used the time to prep our ingredients. Thinly slice the fish and avocado and matchstick any carrots, cucumber, or other ingredients you’re using.
All the ingredients ready to go:
Once the rice is ready, spread a thin layer on top of a sheet of seaweed. Press it into the sheet and leave a one inch piece of seaweed at the end uncovered — we forgot to do that in the picture below. The rolls worked much better when we did it for the other rolls.
Layer the ingredients in a layer on top of the rice. I
Roll!! Use the bamboo mat to make the first roll right over the fish and veggies. Roll it as tight as possible, and then peel away the bamboo sheet so you can continue to finish the roll.
Slice! This is a delicate part. Make sure you have a sharp knife, use two fingers around the sides of the knife so the roll won’t move, and slowly make one cut through the roll — don’t wiggle the knife back and forth.
Once we made the first roll, the rest of them only took a few minutes to make. The process really is super simple.
Our favorite rolls were the ones that JC put a thin strip of sriracha on. I was worried it’d be too much, but it just tasted like a slightly spicy role! Added great flavor.
We had soy sauce and wasabi for ours — did you know wasabi comes in powdered form? You just mix it with water to make a paste.
It was such a fun date night activity, and could be really fun for a girls night too. I’d suggest prepping the rice ahead of time so you can just fill and roll when you want to eat. And while fresh, quality fish is expensive, this sushi was WAY cheaper than rolls you would pay for at a sushi restaurant.
Get some Sapporo for the full affect;)