From a heavy sushi eater like me, the price of sushi can start getting expensive really quick. This recipe can help save a lot of money for you in the future. All you need is the finest Japanese rice cooker and a couple of other tools to help make your sushi taste just like in restaurants.
- Japanese rice cooker
- Bamboo Sushi Mat
- Sharp Knife
- Preheated Oven to 300 degrees
- 4-5 Sheets Of Dried Seaweed
- 1 Cup Short-Grain White Rice
- 4 Tablespoons White Sugar
- 2 Teaspoons Salt
- 4 Tablespoons Rice Vinegar
- Your Option Of What You Would Like To Put Into Your Sushi
Add your rice and some water together and place it into your rice cooker. Follow the rice cooker instructions to make sure the rice gets cooked correctly. The rice should be nice and soft texture when it becomes done. Next, mix in your salt, sugar, and rice vinegar to your rice. Make it into a mix even distributed blend throughout the rice. Then place to the side for a little bit until need in step four.
Preheat your oven to approximately 300 degrees. Place your seaweed in a single stacked row on a baking sheet. Put in the oven for only a couple minutes for the seaweed to become warm enough to be able to roll. Be very careful not to leave the seaweed in the oven for too long or else they will burn or become too crispy to be able to turn into a beautiful sushi roll.
Gather the ingredients that you wish to add to your sushi roll. One by one wash and slice into thin, long strips. Put into separate bowls and then place to the side next to your cooked rice and warmed seaweed slices.
Gather your bamboo mat and wash it off to make sure it’s completely clean. Find a cleaned, open space on your counter and put your mat down. Place one of your seaweed wraps on your bamboo mat. After washing and wetting your hands, place a thin layer of your rice mixture onto your seaweed slice. Press the layer of rice into place, and then place some of your add-ins into the middle of the rice. Use the mat and roll over your ingredients, pressing gently for the rice to form into a roll. Continue this until you run out of seaweed slices or your add-ins.
Place your sushi rolls into the fridge for 30 minutes first to help with the slicing. Using your sharp knife cut your rolls into pieces. Each roll should make at least 5-6 pieces depending on how big of a seaweed slice you had used. Top with any topping you would like. Plate how many rolls you want to eat and enjoy. Put the remainder of the sushi in the fridge to enjoy at a later time.