A little crunched for time this week, I decided to try making sushi because I wanted to do something that didn’t require cooking. Looking back on it now it wasn’t as simple as I had hoped, but it turned out better than I expected.
Before I went out shopping and bought all the ingredients I researched different recipes and discovered the variety of sushi out there. The two main kinds are Maki and Nigiri. Maki is the basic rolled sushi that you could buy at the grocery store or order at a restaurant. Nigiri is less common and is composed of a piece of fish, eel, or shrimp placed on top of a small ball of rice. Because Maki is my favorite type of sushi and seemed to be the most common, I decided to try my hand at making a California Roll.
I already owned a rice mat which is important for rolling the sushi, so I didn’t need to buy many other materials besides the ingredients including Sumeshi (rice), Nori (dried seaweed), avocado, cucumber, mayonnaise, and imitation crab. I was able to find all the ingredients I didn’t already have at the grocery store.
So to begin, I made the rice and then followed the recipe accordingly to assemble the sushi. Just a warning to anyone thinking of trying this, it is not as easy as it looks!! Preparing all the ingredients was simple, but fitting it all into the rice and seaweed and rolling it to stay together was challenging. Similar to the crepes in my last post, it took me a few times just to get a successful product, and after using all the rice I had prepared I still didn’t feel confident with the sushi I was making.
Overall, the sushi recipe was not as straightforward as I had hoped, and the best advice I could give is to be patient. It takes a long time to learn how to roll the sushi without it falling apart and I definitely would recommend having a rice mat to assist in rolling the sushi. The successful pieces turned out pretty well and the actual ingredients weren’t hard to make, but the preparation was pretty challenging.