Nori sheets (seaweed)
To prepare separately:
4 tbsp. rice vinegar
3 tsp sugar
1 tsp salt
Suggested ingredients to add with the rice for the sushi:
Smoked Salmon, Crab,
Cream Cheese, Avocado,
Pickles (we ran out of cucumbers once)
On the side:
Prepare the rice. While the rice cooks, stir the vinegar, sugar and salt in a small bowl until the sugar dissolves. Set aside. When the rice is cooked, place rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour the vinegar mixture evenly over the rice and mix using a spatula. The vinegar seasoning must be mixed into the rice while the rice is hot. You can eat the rice like this or let the rice cool to room temperature and then start creating your sushi rolls.
Sometimes when we don't feel like making the sushi rolls, we will crush the nori (seaweed) and mix into the seasoned rice with some cubes of cream cheese.
*Christine It's tips for rolling the sushi. If you can find a sushi mat (bamboo) it is so much easier and the bamboo will absorb any excess moisture that might be released when the sushi is tightened into a roll. Personally, I like to put the mat in a large freezer bag so it doesn't get dirty, okay, so I don't have to clean it, lol. Dampen the nori sheet with a little bit of water. Wet your hands when handling the sticky rice but make sure your hands are dry when touching the dampened nori or they will stick. Spread the fillings of your choice horizontally in a line across the nori and roll it up. Like most things the more you do it the better you will get at it. Make sure you have a sharp knife, wet it and then slice your roll and taste test, I mean serve it up.
|Sushi and Poutine...because we can. :)|