Nothing makes me quite as happy as some sushi, and better yet, HOMEMADE sushi. I was introduced to this art (which can be easier than expected) by my wonderful friend Ellis around New Year's.
After getting some beautiful produce from the farmer's market and perfect tuna from Whole Foods, I felt as if my own sushi adventure just had to occur.
for the rice:
⅓ cup rice (I used the Lundberg Jubillee mix - got it from Whole Foods)
9 tbsp water (use more if too dry)
pinch of salt
for rice seasoning:
½ cup rice vinegar
few drops of stevia extract
pinch of salt
for the fillings: (really all up to you... I used:)
3 oz fresh sashimi grade tuna
½ persian cucumber
Pour rice in small bowl. Run cool water over and swish with hands. Drain water from rice. Repeat this step until the drained water becomes clear.
Place rinsed rice in a small pot with the water and salt. Bring to a boil, and then reduce to a simmer. Cook like this for 30-40 minutes. Once finished fluff with a fork. Let rice cool for about five minutes.
While rice is cooling mix together the seasoning mixture. Once both components are ready, spoon seasoning into rice while mixing. I used about four spoonfuls, but you can decide based on taste and preference.
Prepare your fillings by slicing them into long pieces about ¼-½ inch thick (or in other words julienne them).
I would love to go into how rolling sushi works, yet I'm still in the very early learning process myself. I hope to share another post in the future once I have some more experience under my belt. All I will say, is that I found wrapping with the nori on the outside much more successful.
Here are a few step by step guides that I feel would be more helpful than I could be: