Make-Your-Own Sushi
I always found making sushi from scratch to be so intimidating! Many thanks to someone in my Instagram community who messaged me, who offered up some tangible tips, it was made out to be much more attainable than I had thought. It’s so customizable and you can ensure there are no crap ingredients or loads of refined sugar snuck into your meal. I’m excited to keep practicing this and trying different combinations from the sushi I’ve ordered and bought over the years. A skill I’ll be perfecting for years to come!
Ingredients:
Sushi Rice:
1 cup sushi rice (I used this!)
1 1/4 cup filtered water plus more for rinsing
1/4 cup rice vinegar
1 tbsp monk fruit sugar
1/2 tsp sea salt
Sushi:
2-4 sheets nori (I used this!)
4 ounces wild-caught salmon, cubed
medium-sized avocado, sliced
one persian cucumber, thinly sliced
Directions:
Sushi Rice:
Cook the rice well in advance (2-3 hours will do). The sooner you do it, the stickier the rice will get!
Rinse the dry rice until it the water runs clear.
Combine the rice and filtered water in a small saucepan and bring the water to a boil. Reduce the heat to a simmer and cover the pan for 20 minutes.
Remove the pan from the hot burner and let the pan sit, still covered, for 10 minutes.
In another small saucepan, turn a burner onto low-medium and heat the rice vinegar, monk fruit, and salt. Whisk this mixture until the monk fruit is dissolved.
Use a fork to give the rice a good stir then gently incorporate the vinegar mixture into the rice.
Transfer the rice to a bowl to let it fully cool before using. Leave this out on the counter or in the fridge until you’re ready to use it.
Store leftovers, if any, in an airtight container in the fridge. Use for poke bowls or more sushi-making!
Sushi:
Spread a layer of the prepared sushi rice onto each of the nori sheets. You can either double-up on the nori sheets or just use one per roll, as is the standard. Leave a one-to-two-inch frame of the sheets uncovered.
At the base of a shorter side of the nori, pile on your toppings as you would build contents of a tortilla wrap.
Tightly roll the nori to form a log and press the final flap of nori down at the end to ensure it sticks and that the roll doesn’t come undone.
Use your sharpest knife to slice the sushi into medallions.
Serve with coconut aminos (a clean soy sauce alternative!), spicy mayo, a garnish of scallions, or whatever else you’d like. Make it your own!
Notes:
The fillings of the sushi are extremely customizable. You can omit any of the ones I suggested and/or add your own like mango, asparagus, cream cheese, tuna, etc. The options are truly endless!
