Make Your Own Sushi

I know, this isn't my typical blog topic, but the sun came out on Sunday this weekend and made me hopeful that Spring is nearly here. 

When the weather warms up, I love to have more fresh veggies in the diet. And one thing that my family loves is some simple sushi.

In fact, The Bead Girl is kind of obsessed with sushi. If it is her turn to pick where we go for dinner, she picks sushi. If it is her birthday and she chooses the destination, she will pick sushi. If she is at the grocery store with me she beelines over to the sushi counter and raises a hopeful eyebrow. So last Fall for her birthday one of the things we gave her was a sushi maker thingy called Sushezi. I know it is a strange thing to give a 12 year old, but considering her love of this stuff ... it just seemed right. She was pretty excited when she saw it. So when the sun popped out yesterday we pulled out a few key ingredients and got cooking. It is actually really easy:

SUSHI RICE

Pot of rice (2 cups rice, 4 cups water, 1 pat butter) bring to a boil, then simmer until done

Rice vinegar solution (1/3 cup vinegar, 2 teaspoons sugar, dash salt) boil until sugar is dissolved

Mix the vinegar solution into the rice until it holds together

MIX AND MATCH FILLINGS

Steam any root vegetable until just tender (boil for 3-4 minutes) slice in matchsticks

Remove the outside of cucumber, slice in quarters, carve out seeds, slice in matchsticks

Half an avocado and slice 

Add any seafood (lump crab, grilled shrimp, grilled or steamed salmon)

PUTTING IT TOGETHER:
We used the sushi maker and packed in some rice on either side, then add the slices of veggies, or pieces of seafood. Mix and match and add whatever sounds good to you. Fold the top over (the side with just rice), latch then push down using the inside press. This last step compresses all the ingredients, and presto ... a perfect sushi log every time! Just place the sushi log on some nori (the seaweed typically around the outside of sushi). I use a bamboo mat that helps to roll and lock the seaweed in place, and then just slice it into pieces about an inch thick. 

Our sushi might not be exactly perfectly round by the time we plate it up, but it is fun to make and tastes amazing. Since everything was just cooked and sliced, the sushi was still slightly warm. It doesn't have that refrigerated, dense rice ball flavor or feel you get from sushi bought in the store or at a deli. The rice is soft and the flavors are fresh, and makes me feel like spring is just around the corner.