Happy Sunday everyone! I am so excited to share with you the main course for my Asian-Inspired cuisine evening; “Homemade Sushi.” My appetizer was Baked Veggie Spring Rolls. Both recipes are foods that I never would have touched a few years ago. I think the first time I actually tried sushi and ate a whole plate of it was last year! Wegmans sushi is my favorite, but I wanted to try to make it myself.
Sushi was actually a lot easier to make than I thought that it would be! The rolling did take a little getting used to, but I got the hang of it pretty quickly. And I think that they turned out pretty yummy if I do say so myself and just look how beautiful this photo is! I think I am getting the hang of this whole food photography thing too 🙂
Because I had absolutely no idea where to start I did a little researching on Pinterest. I found two sites that had great tips on how to make sushi. Here are their links:
Both have great pictures and one even has a video for how to roll sushi, both were extremely helpful! I also used them to decide what ingredients I was going to use in my sushi. Here are the ingredients that I decided on:
-sushi brown rice (Nishiki)
-You will also need a bamboo mat, Nori, plastic wrap, wasabi, and pickled ginger.
Here are some photos of each of the different steps:
Some things I learned:
- Don’t add too much rice or quinoa – this makes it very hard to roll! Make sure not spread them all the way to the edges either, leave a little space.
- Always have a water bowl handy – so you can rinse your sticky fingers every once in awhile.
- Avocado is hard to work with – because avocado is a bit slimy it was a bit hard to roll when added, but worth it!
- I like brown rice better than quinoa – even though I love quinoa, I found that brown rice was a lot easier to work with and I liked the taste better as well.
Stay tuned for a guide on how to find these ingredients near you and of course more Picky Girl recipes! Enjoy!