Simply Sushi

Sushi for One. Turn your head to the right to view-
Blogger rotated my picture & I can't rotate it back ; )

For years, I've been intimidated by the idea of making Sushi. After all, training for an Itamae (Sushi Chef) can take years - if not decades!

On the other hand, I've read that a lot of Japanese Moms make Sushi for their children's lunchboxes. I don't think they're ALL training for decades to do that job.

The year we married, we had a nice little restaurant we went to that served Avocado Sushi. It became a favorite of mine. This Sushi tastes exactly like that one did.

If you'd like to have your vegan Sushi tonight (and not in a decade ; ) this is the post for you! It may not produce a gourmet Sushi by Japanese Fine Dining standards, but I find it indistinguishable from the Vegetable Sushi rolls I have tried here in America - but A LOT cheaper - and quick & easy, too! It can be made with as little as 4 ingredients (depending on what filling(s) you like).

This recipe makes two rolls (about 10 to 12 pieces) - if you want more, increase the proportions.

At a Grocery Store- this plate of Sushi will run you about $12. At home, about $1.40 at retail prices(assuming you didn't find any great sales)

Simply Sushi
First, Cook a pot of Short Grain or Sushi Rice. *

Remove two cups of cooked rice, and drizzle it with
1 Tablespoon Seasoned Rice Vinegar**



Nori with the Seasoned Rice & Avocado all ready to roll.

Gently toss the rice & vinegar mixture a few times, to allow all of it to cool to room temperature.
(Gently means that you're not trying to make the rice into mashed potatoes - don't smoosh it ; ) Lift it up and turn it over with a fork - or if you want to be really fancy - with a wooden implement for rice.

Lay out two sheets of Toasted Nori (it comes pre-toasted in the package - no need to toast your own), shiny side down/bumpy side up.

Using a fork, spread the rice over the Nori - spread it all the way to the sides, but leave a 1/2" border at the top and bottom (The edges nearest and furthest from you).

Along the bottom edge of the rice (nearest to you) put strips of filling. My personal favorite is Avocado - but Cucumber, Carrots or other veggies are also great. Strips are better than diced - they stay put better.





All rolled up and ready to cut.

Dry your hands if they are wet. (Some people like to use wet hands to work with rice, but dry hands to work with Nori. I prefer to use a fork with my rice - solves the whole problem.)

Begin rolling at the bottom edge, and firmly (squeezing just a tiny bit - not so much as to tear the Nori) roll it up. Most professionals use a little bamboo mat for this job, but I find it quite easy to do with just my hands. If I made Sushi all day every day, I'm sure I'd buy one of those little mats.

Allow to stand for a minute or two, and slice with a steak knife (which is to say, a very sharp, serrated knife).

Arrange it on the serving plate, and serve with a little container of soy sauce for dipping.



Sushi on a plate. Enjoy! (of course, you'll want to arrange yours
prettily on a fancy dish : )

If you like, you can get fancy and add Wasabi Paste & Pickled Ginger.

* Rice - I cheat. I keep prepared Short Grain Rice in my freezer, and heat it thoroughly as needed in the microwave. I know gourmets look down on this, but I'm also pretty sure that almost no one can tell the difference in a blind taste-test. If I run out of the frozen stuff, THEN I make fresh.

** If you cannot find Seasoned Rice Vinegar, you can make your own substitute with  3 Tablespoons white rice vinegar plus 1 Tablespoon sugar plus 1/2  teaspoon salt. 


For more information on making Sushi, check out this great website.

This is also being shared on Frugal Tuesday Tip