Sorry that it’s been quite a while since my last post! I’ve been on winter break, back home for the holidays and have been using the time to relax and hang out with my family — the joys of being a teacher.
The other night, I decided to splurge and make sushi for the family! It’s surprinsingly easy althought there is quite a bit of prep work.
To make the sushi rice:
2 cups sushi rice
2 cups water
1/4 cup rice vinegar
3 tablespoons sugar
Rinse the sushi rice in a strainer about 2 times and then let it drain for 30 minutes to an hour in the sink. In the mean time, simmer the rice vinegar and sugar until the sugar is dissolved, then take off the heat. Take the sushi rice and water and bring to a quick boil in a pot, then turn down to a simmer and cover the pot for 15 minutes. DON’T OPEN IT! After 15 minutes, turn the heat off but keep the lid of the rice closed for another 10-15 minutes. Empty the pot and pour the rice vinegar and sugar mixture over it. You’ll want to lightly mix it without completely breaking the chunks of rice and then put into a shallow container and cool for about 20 minutes in the fridge.
In addition to the rice, you’ll need seaweed sheets for rolling and any filling you want! I used cucumbers, avocados, imitation crab mixted with scallions, mayo, and sesame oil, cooked shrimp- marinated in ginger, garlic, scallions, and lemon grass, carrots, and cream cheese! Quite the spread but so worth it! You can make any combination of those ingredients you want. I would look up pictures online of how to roll the sushi because I forgot to take some– oops! Basically, you lay a seaweed sheet out, cover about 1/2 of it with a thin layer of rice, then add whatever you want in a line on the rice, then roll it up and shape with a sushi mat (I hope that made sense). Either way, you’ll end up with a delicious meal anyways!