ingredients: rice (sushi rice, rice vinegar, sugar, sea salt), seaweed wrappers, & whatever else you feel like using! we bought salmon and tuna (about 1/10 pound of each), avocado, cucumber, carrots, and sesame seeds. we also had soy sauce, wasabi powder, and teriyaki sauce on hand. and you will of course need a rolley thing to form the sushi– we found a plastic-y one that looked easier to clean than the bamboo ones, but i’m sure anything you find in a store would work just fine.
rice: adapted from alton brown:
cook 3/4 cup rice with 1 cup water in rice cooker. while rice is cooking, get small bowl and add to it: 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 tablespoon kosher salt– microwave this all together for about a minute. put cooked rice into large bowl, and pour vinegar mixture over. gently fold rice as it cools, following directions from this guy
while rice cools, cut veggies and fish– again, just follow directions from this guy!
roll sushi, following directions from this lady — except, i found that it was better to use way less rice than she recommended, and only half a seaweed piece at a time.
get creative! we had a lot of fun making one roll of sushi at a time and then sitting down to eat it before trying something new, but next time we will probably make it all at once so we can sit down and eat it more like a normal meal. next time paul wants to try different kinds of raw fish, and i want to experiment more with random veggies! (i’m thinking goat cheese and roasted broccoli for one, woooo)
(1. first one pictured at the top was salmon and avocado)
2. tuna, avocado, and cucumber
3. salmon marinated briefly in teriyaki sauce with cucumber
4. inside out! cucumber, avocado, and carrots. to make the sushi inside-out, put rice on seaweed normally, but then flip it over onto a piece of plastic wrap before placing on roller. definitely use sesame seeds to make rice a bit less sticky.
5. tuna (you can tell we were making sushi for a while, it got dark so sorry for the bad lighting!)