I really like sushi. Who could resist sticky rice, crunchy veggies, seafood and soy combo? I didn’t mention wasabi, or pickled ginger, since I’m not into them. I tried to make sushi at home and rea…
1⅓ cup short grain white rice
3 cups water
4 – 5 sheets nori
1 ripe avocado sliced
1 big carrot cut into strips
2 tablespoons toasted sesame seeds
Place the rice and water in a saucepan and bring to boil. Lower the temperature to the lowest setting, put the lid of the saucepan and cook until all the water drains.
Remove the pot from the heat, with the lid still on and let it stand for about 15 min.
Remove the rice from the pot and spoon it into a flat tray to cool completely.
Place a sheet of nori, shiny-side down, on a bamboo sushi mat. Keep a small bowl of water nearby and wet your hands so the rice doesn’t sick in your fingers.
Divide the cooled rice into 4-5 portions.
Spread one portion of rice over the nori, leaving a good amount of space on the top and bottom.
Sprinkle with sesame seeds and add few strips of carrot and avocado on top.
Dip the fingers in water and rub it along the edge of nori to seal the roll.
Using the bamboo mat, lift the end of the sushi closest to you up and over the filling, gently squeezing the mat as you go, until you complete the roll. You may find instructions on how to roll the nori here.
Repeat this process with the remaining ingredients until you have formed all the rolls.
Place the sushi, seam side down, on a cutting board. Using a slightly damp, sharp knife cut each roll into 8 to 10 slices
Serve with soy sauce.
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