I decided to make my own sushi rolls because I'm cheap! Seriously, the pre-made sushi you can buy at the store is over priced and a sushi dinner out is like whoa! Since I dislike kitchen equipment that is used for only one thing I don't own a sushi mat. However, if someone was gifting one to me I wouldn't say no. A sushi mat isn't necessary, but if you're going to make sushi every week then buy one, it will make it easier, especially if you're putting fun stuff on the outside of the rolls like crushed up potato chips. Have fun with your rolls, add vegetables, seasoned tofu, jalapenos, vegan cream cheese or whatever else you think would be good. Roll em tight and enjoy.
- 2 cups of rice
- 4 cups of water
- 1/4 cup rice vinegar
- 1 tsp salt
- 1 1/2 tsp sugar
- 1/4 cup water
- Prepared sushi rice
- 6 sheets sushi nori (seaweed)
- 1 large avocado
- 1 small carrot thinly sliced
- 1/2 small bell pepper thinly sliced
- 1/2 cucumber thinly sliced
- 1/2 cup crunched up potato chips (optional) for rice on the outside rolls
- Wasabi and soy sauce or Bragg's Aminos for serving
- Add rice and 4 cups of water to a pot. Cover and bring to a boil. When it starts boiling turn the heat to low, keep covered and cook for 20 minutes.
- While the rice is cooking add rice vinegar, salt, sugar and 1/4 cup water to a small pot. Heat on medium low heat until the salt and sugar is dissolved. Let cool.
- When the rice is done cooking remove from the heat and transfer to a shallow dish, I use a 9x13 glass pan. Spread it out and evenly poor the rice vinegar mixture over the rice. Gently mix so all the rice is covered by the mixture. Let it cool completely before you start rolling.
Have a bowl of water handy before you roll...
- Spread out a kitchen towel and a layer of plastic wrap on top.
- If you want rice on the outside of the sushi rolls, spread a thin layer of rice on the plastic wrap that is approximately the same size as the nori sheet. Press the nori sheet onto the rice. If you want nori on the outside of the rolls, put it down first and cover with a thin layer of rice. Don't add rice on the edge furthest from you, leave about 1/4 inch without rice, this is so you can close the roll.
- Place the slices of vegetables about 3 inches from the edge of the nori closest to you. Don't over stuff, a few slices of each vegetable will be plenty.
- Tuck the edge closest to you and use the plastic wrap to start rolling towards the vegetables. It's kind of like rolling a sleeping bag up tight. The plastic wrap should be between your fingers and the roll.
- For rolls with rice on the outside dampen the rolls with a little water and roll in crushed chips or sesame seeds if desired. For rolls with nori on the outside wet the 1/4 inch edge and seal the roll.
- Slice into approximately 8 pieces with a very sharp knife. Serve with wasabi and soy sauce.