I have been wanting to try homemade sushi for a very long time, but I was always intimidated. Having a sushi place on every corner here in Jacksonville made it so much easier to just call in an order than try. As I browsed the aisles while grocery shopping last weekend, sushi rice and nori were on sale at Whole Foods. I decided to bite the bullet and give it a try. I spent the next three days trying to find a bamboo rolling mat, but had zero luck. I did a youtube search on how to make sushi without a bamboo mat, and it seemed easy enough. By the time I purchased the rice, vinegar, nori and all the various fillings, it did get a little pricey, but it was probably still cheaper than eating out, plus I could make custom rolls!
I decided to try making brown rice sushi as well as white rice. I used Whole Foods short grain brown rice and prepared it the same way as the sushi rice, but I definitely preferred the white rice. I could have eaten the whole bowl full! The seasonings make it a little tangy and delicious. My only complaint about the sushi was I left it uncovered in the refrigerator, in roll form to set before I cut it, and then for the next few days, it stunk of seaweed!
For my rolls, I used about 1/3 c. (dry) rice per roll, so the amount of rice you make compared to how many rolls you want can be multiplied that way.
Vegetarian Sushi Rolls
1 package of nori, dried seaweed (I used this) - 3 sheets needed for 1 c. rice
1 c. sushi rice
1 1/3 c. water
1/4 c. rice wine vinegar
1 tbsp. sugar
1 tsp. salt
-Beet, Scallion and Goat Cheese
-Avocado, Cucumber, Carrot and Tofu
-Sweet Potato and Scallion (I used a few baked sweet potato fries!)
-Avocado and Mango
-Avocado and Peanut
-Avocado, Asparagus and Cucumber
To make the rice:
Rinse rice in a fine mesh sieve until it runs clear.
Add water and rice to a pot, bring to a boil, then reduce heat to low, stirring every few minutes.
Turn heat off after 15 minutes, and let rice sit until water is absorbed.
Add rice to a mixing bowl, season with vinegar, sugar and salt, stir well, cover and refrigerate until ready to use.
Wet a dishtowel, ring dry.
Lay flat on a counter top, add one sheet of nori.
Spoon rice over nori, using a plastic spatula, press into nori in an even, thin layer.
Add ingredients to center, fold nori over the fillings and press, then continue the roll and squeeze.
Unroll and place on a plate, seam side down.
Refrigerate until ready to slice and serve.