Yesterday, I made sushi rolls for dinner. First, we had to go to the store to buy crab (surimi imitation crab or real cooked crab), rice wine vinegar, sushi rice, nori, and a collection of other ingredients that we needed. When we bought all of these foods, we drove home to make our delicious Japanese dinner. I had a teacher named Ms. Nakano who loved cooking, and she gave me this recipe. Thank you, Ms. Nakano! Here’s how we made it:
Megan’s California Rolls
1 package sushi nori (roasted seaweed sheets)
6 TBS rice wine vinegar
2 TBS sugar
2 tsp salt
3 cups medium grain sushi rice
1/2 large cucumber
2 small carrots
cooked crab or imitation/surimi crab
1/2 cup sliced jicama
To make the sticky rice: Put the rice wine vinegar, sugar, and salt in a small saucepan, and heat until the sugar dissolves. Let it cool. Put the rice in a large bowl, and wash it several times until the water comes out clear. Soak the rice in water for 30 minutes, and then drain all the water. Put the rice and 4 cups of water into a rice cooker, and press the button. When the rice is done, put it into a large bowl and let it cool for five minutes. Drizzle in the rice wine vinegar mixture, and gently fluff it all together.
To prepare the sushi fillings: Seed and peel the cucumber, peel the carrots, and pit and peel the avocados. Slice the cucumber, carrots, jicama, and avocado into thin strips. Cut the crab legs into two thin slices each.
To make the rolls: Lay out a sushi nori sheet onto a cutting board or sushi mat. Spoon some rice onto the nori sheet, leaving one rice-free inch at the top and bottom of the sheet. Place rows of veggies, crab, and/or avocado from left to right. Don’t cover the whole sheet with rows of filling, or the sushi rolls will be too fat. Carefully roll the sushi rolls away from you tightly until it is a tube. When you get the other side, wet the upper rice-free nori edge to seal it together. If the roll is not holding together, moisten another piece of nori and put your roll, seam-side down, in the middle of the sheet, and roll it up tightly. Repeat with more rolls until your filling is gone. When you are ready to eat, slice and serve with the optional soy sauce and wasabi. Eat and enjoy!
We loved our rolls, which we served with a Japanese cucumber salad, with our cucumbers delivered from the farm. We also had steak kabobs, which were bite-sized pieces of New York strip steak and squash grilled on a skewer. The cucumber salad was very good, and it was gone by the half-way point of dinner!
The sushi was much loved, and will be made again, because it was so much fun as a family activity too! (Even little Tabs rolled one!) Overall, the sushi was amazing!