Sushi Time!

14 Jan

I’ve never made sushi before, so I thought, hey! why not today right?! So a quick trip to Whole Foods Market to pick up some supplies (sushi rice, avocado, a cucumber, a few asparagus spears, and some nori sheets, to name a few) and then to Ryan’s to grab a great sushi book with two bamboo mats for rolling.  To say I’m excited is an under-statement.

Sushi Rice

Yields 3 cups

2 cups white sushi rice

3 cups water

1 strip kombu, wiped and torn into 3-4 large pieces

1/4 cup seasoned rice wine vinegar

3 tsp. sugar

1 1/2 tsp. sea salt


Put the 2 cups rice into a bowl and add water to cover, let sit for a minimum of 30 minutes.  Drain the rice and add to your rice cooker along with the 3 cups water and the kombu.

Cook sushi rice according to manufacturers directions.  This is the easiest, fastest way to make the sushi rice… so I’ve heard.

Once cooked, invert into/onto a baking dish or plate; do not stir with a spoon.  Meanwhile, in a small separate bowl combine the rice vinegar, sugar and sea salt.  Mix with a fork until completely dissolved.  Pour over the inverted, cooked rice; let that sit for a few minutes then, using a thin wooden spoon or spatula, stir the rice in a cutting motion so you do not harm the grain.

Spread into a thin layer, cover with a lint free damp cloth or damp paper towel and let this cool completely.

Set aside (may need to cool for a few hours, or in the fridge; but just make sure it stays moist!).


For the vegetables:

2 small carrots

1 pickling cucumber

1 ripe avocado

4 spears asparagus, blanched

For the sesame seeds:

1/2 cup hulled white sesame seeds (shiro goma)

2 tsp. soy sauce


Cut all vegetables into thin julienne strips.

In a small saute pan, toast the sesame seeds, dry, until they are oily and aromatic.  Put in 2 tsp. soy sauce and stir to combine.  Place in a small bowl.

To roll the sushi:

First, set up your sushi making station with all ingredients handy!!  Nori, bamboo mat (makisu), the cooked sushi rice, vegetables, and sesame seeds.  In addition to this, a bowl of salted, cold water must be kept nearby for your hands to prevent sticking.

Two ways to roll your sushi:

  • thick rolls with the rice in (futomaki) or
  • thick rolls with the rice on the outside (uramaki)

Dipping sauces and garnishes:

Soy sauce (shoyu), ginger miso dressing, and pickled ginger (gari).

Can’t wait to do this again!!


4 Responses to “Sushi Time!”

  1. kim January 14, 2011 at 10:11 pm #

    You make it seem soooo easy and it looks so colorful I might just have to whip some up next weekend.

    • veg-unite January 26, 2011 at 11:11 am #

      I think that we should have a sushi party Monday night!


  1. We’ve Moved!!! « Two Cheap Vegans - January 14, 2011

    […] Sushi […]

  2. Breakfast for dinner. « we heart vegan - January 18, 2011

    […] a plate and sprinkle with toasted sesame seeds (hopefully you have some left after you made your sushi the other night […]

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