Sushi: Sacred Union of Land and Sea

How make sushi sticky rice and recipe | ethnicspoon.com

Here is an easy recipe to make your own sushi at home with a few simple ingredients and step by step instructions. A sushi kit is fairly easy to find and you will be making your own custom rolls in no time! Sushi also has an interesting history.

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Course: Main

Cuisine: Japanese

Keyword: food history

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: servings

Calories: 152kcal

Author: Analida Braeger

Ingredients

1 cup sushi rice
2 cups water
1 tsp vegetable oil
4 Tbsp rice wine vinegar
2 Tbsp sugar
1 tsp salt
4 sheets nori seaweed paper
1 avocado cut into thin slices
2 carrots cut into matchsticks
½ cucumber cut into matchsticks
4 pieces imitation crab
⅛ tsp pickled ginger served on the side, optional
⅛ tsp wasabi served on the side, optional

Add soy sauce to taste

Instructions

To cook the rice: Place the rice in a mesh sieve and rinse rice until the water runs clear. Place rice in rice cooker with water and oil. Stir.
When the rice is cooked transfer to a large bowl and let it stand for about 10 minutes.
In a small bowl mix together rice vinegar, sugar, and salt. Add to the rice a little bit at a time while turning with a wooden spoon.
Cover with a damp cloth and allow it to sit for about 30-45 minutes. You will end up with about 2 cups of cooked rice.
To roll the sushi: Place a piece of nori sheet on top of the bamboo mat. Put the sticky rice on top of the nori flattening down with a wooden spoon. The rice should go up about two thirds up the nori sheet.
Place fillings adjacent to each other.
Take the edge of the bamboo mat nearest you and curl over the nori, keeping the filling in place.
Seal with water.
To cut evenly: First slice the finished roll in half. Place both halves next to each other and cut into thirds.*
* dip knife in water in order to make slicing easier.

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