Recipes adapted from sushiday.com, a fantastic site for all your sushi needs.
Ingredients
- 2 c. Japanese sushi rice
- 2 c. water
- 8 T. rice vinegar
- 7 T (minus 1 tsp.) sugar
- 6 sheets sushi nori
- 1/2 avocado
- 1/2 cucumber, cut into strips
- 1/2 red bell pepper, cut into strips
- some neufchatel or cream cheese
- mung bean sprouts
- matchstick carrots
- Sushi rolling mat
Methodology
1. Cook the rice in the water. Mix the vinegar and sugar and microwave or heat on the stove until the sugar is dissolved. When rice is cooked, spread it in pans (we used pie plates) to cool and pour the vinegar/sugar mixture over it. You can stick it in the fridge if you want.
2. Put the nori on the rolling mat and place a little more than 1/2 c. of rice on the nori. Spread it out in a thin layer, leaving about a 1" strip of seaweed uncovered at the far end. At the end near you, place your selected fillings on the rice - combinations include pepper and cream cheese; avocado and cucumber; avocado, cucumber, and cream cheese; cucumber and cream cheese; mung bean sprout and carrot...you get the idea.
3. Roll the sushi away from you using the mat. Cut it into pieces. Eat it with soy sauce and wasabi.
Notes
*Mung bean sprout and carrot was the least successful combination. But they all got eaten. In fact, all the sushi was eaten, though my feeling was that this was just enough sushi for 3 people.
*This looks intimidating, but it's actually really easy.
*1/7 on the disaster scale (points docked for the absurd amount of leftovers I had to deal with afterwards - not leftover sushi, just leftover avocado, pepper, cucumber, and what have you. I am a little nonplussed about that.)
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