Sushi Night

Prep : 40 mins / Cook : 30 / Total: 1h20 mins

Servings : 35-40 pieces of sushi (4 rolls)

Do you love sushi but hate breaking the bank when eating out?
Do you ever order to much sushi and when it arrives to your table you are like “OMG how am I going to eat all this”?
If you do not see yourself in any of these questions, it is fine since they all come from me and this is how I feel when I go to an all-you-can-eat sushi spot!

The only way to eat the sushi at the pricet and the quantity that you want is by making your own! I decided to make a few types of rolls!!!! I love that most ingredients can be substituted based on taste and what you have in the fridge! So have fun!

Common Ingredients:
6 sheets sushi seaweed aka nori
2 cups of prepared sushi rice
Rice Vinegar (The 6 Best Substitutes for Rice Vinegar)
Fresh Lemon Juice for avocado
soy sauce for serving
Spicy Mayo for serving

Spicy Tuna roll
1 can tuna, drained
1 ½ tablespoons mayonnaise
1 ½ teaspoons sriracha
1 green onion, thinly sliced
Cucumber

Dragon roll
Shrimp tempura
Avocado
Cucumber
Spicy mayo

Philadelphia roll
Shrimp
Avocado
Cucumber
Cream cheese

Californian roll
Cooked crab meat
Spicy mayonnaise
cucumber
Avocados

Instructions

Sushi Rice: In a large saucepan, combine 1 cup of rice and 1.5 cups of water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist.
(The Rice can be made up to 2 hours ahead and stored at room temperature, covered with a damp towel or paper towel. DO NOT refrigerate.)
Place plastic wrap on the bamboo mat then add the seaweed.
Cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
Layer ingredients on the rice and sauces and roll it up tightly using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll. Slice rolls in half with a sharp knife then from the halves cut 3-4 sushi’s making a total of 6-8 sushi’s per rolls. and enjoy with soy sauce.

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