So... This year started with my first homemade veggie-filled sushi rolls... And since I bought a package of nori with 10 sheets in it, not really thinking about how quickly I would need to use it before it absorbed moisture and became stale or unusable... Well, that led to what has felt like a LOT of sushi rolls this month! Today I finally finished off the last roll, and needless to say, as yummy as they were, I don't think be making these again for quite a while!
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| Sweet potato, cucumber, & avocado for New Years Eve dinner |
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| Sushi overload! |
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| Carrot, avocado, and ginger |
To make Sushi rice:
These quantities makes enough rice to make 5 rolls. Though I didn't really measure it, it ends up being about 3-4 cups cooked. I used about a 1/2 cup to 3/4 cup of rice per roll.
- 1 cup sushi rice (short grain white, sticky)
- 1 1/2 cup water
- Seasoned rice vinegar
Directions: Add rice and water to a pot on the stove. Bring to a boil, then reduce heat to simmer, and cover. Cook for 20 min. (Make sure heat is low enough so the rice won't burn on the bottom; it will stick, but you shouldn't need to stir the rice at all) Remove from heat and let stand, covered for additional 10 min. (This finishes cooking the rice by steaming and will also release any rice stuck to the bottom of the pot). Fluff with fork; drizzle about 1/4 cup seasoned rice vinegar over rice and mix to distribute.
To make the rolls, I used:
- 8x7" sushi nori sheets
- Assorted vegetables, julienne-cut
- Sushi rolling mat
If you check out Allrecipes' YouTube channel, they have a great tutorial video for assembly (I found it much easier to watch how to do this instead of reading instructions):
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