This week, some of our kiddos got to practice making their own sushi! Sushi definitely takes time to master, but even a relatively sloppy sushi roll is an impressive sight.
Sushi rice is, ideally, vinegared. Vinegar is mixed into the rice once it is cooked. Classically, sushi is prepared with medium grained white rice, though you can change this up if you prefer to use brown rice or short grain rice.
Sushi is historically Japanese, and originated as a fermented dish, in which raw fish fermented in rice for about half a year. After the fermentation was through, the vinegared and salted rice would be discarded. Eventually it became clear that this tasty treat was just as tasty with less fermentation time, and chefs began to eat their salty fish fresh. Today, we can enjoy a completely vegetarian sushi roll, or one full of tasty fresh fish.
Our sushi recipe at Allergic to Salad is, as all our recipes are, vegetarian. If you have a penchant for pescetarianism, you’re welcome to add a sushi grade fish treat to your rolls. Otherwise, bust out your farmer’s market basket and get to shopping!
This recipe requires no oven, stovetop, or microwave. A sushi mat is quite helpful, though you can sub this for a thick towel and some precision. You’ll also need a great deal of precision for the julienning of veggies–cutting lengthwise and very thinly. You’ll roll your rice, fillings and nori together as one, then cut into smaller bite sized pieces with a sharp knife.
This recipe is highly recommended for a day when you have a bit of extra time to have fun in the kitchen. Also a great way to practice some fine motor skills with your kiddos. We hope you try this at home, and enjoy the lovely hot weather this weekend!
Sushi (Maki) Rolls
- 1 1/2 cups short-grain sushi rice
- 1 1/2 cups water
- 1/3 cup rice vinegar
- 1 tsp salt
- 1 cup sprouts
- 2 scallions, julienned
- 1 English cucumber, julienned
- 1 carrot, julienned
- 1 sweet potato, boiled until tender, julienned
- 1 sweet bell pepper, julienned
- 1 Hass avocado, julienned
- 1 mango, peeled and julienned
- 6 sheets nori
- soy sauce
- pickled ginger
Preparing the Rice
Rinse and drain the rice 4 times until cloudiness (starch) is almost totally gone. Pour rice and water into a pot, cover, bring to a boil over high heat. Reduce heat to a low simmer, stir, then cover again and cook until all water is absorbed, about 15 minutes (according to package instructions). When done cooking, transfer rice to a tray, spreading out to cool without clumping. Fluff and spread with a wooden spoon, mixing in rice vinegar and salt.
Rolling the Sushi
Place a sushi mat with the slats running horizontally in front of you. Lay a sheet of nori, shiny side down, and lined up to the mat edge closest to you. Lightly moisten fingers with water and evenly press approximately ¼-cup rice over the nori, with ½-inch at the far edge left uncovered (to seal later). Line the fillings of choice horizontally about 1-inch from the closest edge, across the rice.
Starting with the close edge, tightly roll the nori, rice, and filling into a cylinder, using the mat as a guide. As the sushi rolls and sticks, pull back the mat so you don’t roll it into the sushi. Wet the far edge with no rice and finish the roll to seal the sushi. Transfer to a cutting board and continue with remaining nori. Cut each sushi into 8 to 9 pieces with a sharp knife dipped in water so the rice doesn't stick. Enjoy with soy sauce, pickled ginger, wasabi, or plain.
Until next time,
Team Allergic to Salad