Save Money By Rolling Your Own Sushi At Home

The Basic Ingredients

There are few ingredients needed, namely, rice, veggies, fish, and seaweed. They are readily available from the super market, or you might already have in your kitchen.

Switch It Up

You don’t have to follow the sushi masters who always use fancy ingredients. Also, unlike other cuisines, there is no standard formula in making sushi. Since you’re making sushi at home, why not do it your own way? If you are not a fan of avocado, then don’t use it. Sub out bell peppers or another favorite vegetable. Switch to brown rice if you are on diet. Use your imagination, go wild.

To Seafood Or Not To Seafood

Not everyone of us is a fan of seafood. You don’t have to include seafood into your home-made sushi.

The Art Of The Sticky Rice

There is one challenging part in making delicious sushi — rice. It has to be sticky. But ultimately, it comes down to the cooking preparations and a special dollop of rice vinegar in your sushi rice preparation.

Jonite Grating

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Veggie Prep

Have all of your vegetables and other stuffing ingredients like seafood or cucumber in handy. Chop them into long, thin strips. They’ll get cut down to “sushi piece size” later on in the process.

Lay Out Your Rice

Once you have all of your ingredients at the ready, lay out a rectangle of seaweed sheet and gently cover it almost completely with rice. Keep the rice the same thickness. Use clean hands to gently press it level.

Strip In Your Stuffing

Lay your stuffing items out lengthwise along the center of the seaweed sheet. Keep everything in a straight line.

Cheat Sheet

If you run out of patience and can’t be bothered to go any farther, squish your rice over so that it covers a triangular half of your seaweed sheet, and roll it into a cone. Voila, you’ve just made yourself a hand roll, also known as temaki.

The Straight Roll Up

If you’re prepared to go all the way— keep your rice and stuffing straight, and gently roll it all into a tight cylinder.

No Sushi Roller, No Problem

If you don’t have the little bamboo roller, don’t worry. A piece of plastic saran wrap over a dish towel works just as well. In fact, if you opt to roll your sushi rice-side out as uramaki, the plastic wrap scenario is actually better at keeping things in place at first.

Wet Around The Edges

Seaweed sheet gets sticky with a touch of water. Once you have your seaweed concoction rolled up, gently wet the seal edge of the seaweed with a bit of water. Then press it into the rest of the roll to seal it down tightly.

Cut Into Right Size

Once you’re rolled up, cut the whole thing gently in half. Then wash your knife. It won’t be any good to you if it’s sticky. Go For The Quarters. Now cut the halves you created in half again. Bear in mind, Cutting it in sequence instead of starting from one end and going to the other. This will maintain the right shape of the roll.

Lay It Out

Lay them out flat on a tray or plate.