Sushi has become a fast-growing “delicacy” in the U.S. in recent years. Those who enjoy it, have their favorite sushi restaurant that they frequent. But everyone who eats sushi also knows that it comes with a high price tag. You can easily spend $100 per couple for sushi.
Making homemade sushi is not as hard as you think and the outcome is always a crowd-pleaser, for adults and children alike. It is much less expensive and a fun little “trade” to surprise on people. Our family gets together every year for a large Christmas dinner (over 100 people) and we have been selected as the official appetizer contributors, with sushi as the requested appetizer. We make two large platters of rolls (about 2 packages of seaweed) and they are gone before everyone arrives.
I wanted to do a video tutorial, but since my husband is the sushi chef and refuses to be on camera, I was out of luck. So, I have a few pictures to share and a short video, along with the instructions.
I do not recommend going with raw (sashimi) right away. Stick with vegetarian or precooked shrimp or crab.
- Roasted Seaweed: You can find this at all major grocery stores in the Asian section.
- Rice Vinegar, flavored: Check ingredients because some brands contain corn syrup.
- Wasabi: We prefer the powder (add water) over the pre-made tube.
- Steamed Rice: 2 1/2 cups rice to 5 cups water – Try to make rice in advance so that it has plenty of time to cool; refrigerate even.
- Soy Sauce (My husband just eats without soy sauce, but clears out his sinuses with lots of Wasabi.)
- Vegetables, sliced thin and long (Food Processor works well for large amounts): We use 1 large cucumber (deseeded or English), 2 avocados and 4 carrots (shredded).
- Precooked Shrimp, cleaned and shelled.
- Make rice according to package directions, allow to completely cool.
- Clean and shell shrimp.
- Slice veggies.
- Make wasabi according to directions, if using powder.
- Lay 1 piece seaweed out on flat, clean surface. Spread thin layer of rice on seaweed. Top with several pieces of each vegetable, followed by a single layer of shrimp (about 3-4 pieces).
- Roll up seaweed as tightly as possible (like you would a newspaper). Sometimes it helps to get seaweed slightly damp with a few drops of water. You can also use a bamboo mat for rolling.
- With a sharp, serrated knife, slice sushi roll into about 1-1 1/2 inch pieces.
- Eat sushi dipped in soy sauce with a tad of wasabi mixed in.
And that’s it! You can also find pictorial instructions on the package of seaweed.
Have you ever made homemade sushi? Will you give it a whirl?