The easiest sushi you’ll ever make!
When most people think of sushi here in America, they generally associate it with the appetizers that are offered at a local buffet, or ‘1/2 price roll night’ at the local hibachi steak house. For me, it makes me think of everything from a Japanese art form that chefs spend years training for, to a simple ‘chirashi’ or scattered sushi that looks more like a casserole that you take to a potluck.
There are so many variations to this Japanese food, but today I’m going to be sharing a really basic recipe that’s a favorite at my house. I’m able to get all of the ingredients at my local grocery store without having to make a special trip to an Asian food store.
You’re going to want to have the following before you get started:
- 2 cups Calrose or a short grained sushi rice
- 2 cups of water
- 2 Tbs Japanese rice vinegar (I use Mitsukan brand)
- 2 Tbs Sugar
- 1 Tbs Salt
- A square pack of toasted seaweed
- 2 cans of tuna
- 3 Tbs Mayo
- A sushi mat
I use a rice steamer to cook my rice, but you are going to want to cook the rice and water according to the package instructions. After the rice has cooked, stir in the vinegar, sugar, and salt, giving it a chance to cool to room temperature. There is a great tutorial on food network where you can see the sushi rice being prepared. In this tutorial, he uses some smaller rectangular sheets of sushi, but for ours, we will be using the larger square sheets.
While your rice continues to cool, mix the drained tuna with your mayo. This is going to be your filling! Lay your mat out flat on the counter and put a sheet of seaweed, rough side up, on top of it. Spread your rice mixture in an even layer across the seaweed, leaving a 1 inch gap across the top of the sheet. The gap helps the roll to ‘seal’ when your go to roll it.
Spoon the tuna in one thick horizontal line across the rice, then gently lift up the edge of the mat that is closest to you. Slowly begin to roll it away from you. Be careful! Don’t let the mat get rolled into your sushi! Keep going until you’ve rolled it completely around, and now you have your first tuna roll!
Now that you’ve rolled them, your going to slice them into bite size pieces. The key to getting a clean cut with your rolls is to make sure your knife is wet before you begin. This will help to keep the rice from sticking to your knife, and allowing it to cut right through. Don’t worry if your end pieces fall apart. It’s normal for that to happen, and you can always eat them as a snack before dinner. Hehe.
Did you miss today’s Periscope show episode of Stand Up and Sparkle? You can watch the replay here!
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