After going out for all you can eat sushi (and we’re not talking about that buffet crap but a restaurant’s regular menu made to order) that is great!
We made ours with shrimp, shrimp with spices and sriracha, or with ahi. Most of the work is getting the rice just right. She is the one who knows what’s going on but I’m told that a simple internet search will yield the same results.
The rice is gently rinsed per instructions and cooked the same. We doubled the amount as we knew that we’d need that much. After being cooked and sitting, it is gently fluffed and split in to two portions and placed in to casserole dishes to thin it out. This is done for cooling. You need rapid cooling in order to keep the correct consistency. The way we’ve done it in the past was to put a household fan on it, but since we don’t have one now, I placed in the freezer, but removed for gentle stirring every couple of minutes.
Meanwhile we prepped the ingredients for the body of our sushi.
Avocado is a staple for sushi rolls, at least here. We prepped the avo and the ahi, slicing it small enough to be comfy in the rolls.
The shrimp we did in two ways, a little seasoning and mayo, while the other got the same with some Sriracha added. Have in your array of supplies, two small bowls, one with warm water and the other with a mix of water and vinegar.
Now here’s where the fun begins. You lay out the seaweed with the shiny side down and the grain horizontally. Dip your fingertips in the water and vinegar mixture, and spread out some rice in a thin layer, leaving enough space on the seaweed to roll over and seal, like an envelope. The mixture will keep your fingers from sticking to the rice like something fierce. We usually then place a thin layer of mayo but it seemed that on this particular dinner, it was not to be so (on the ones I made). Here we have a thin row of shrimp and avocado.
Here are a couple rolls with ahi and avocado.
Once you have all you want in the roll included on the rice, you’re going to tightly roll it up from the side with the rice until it’s almost complete. At this point you’ll want to get a good dip in the water bowl and treat the empty edge of the seaweed like you’re licking an envelope. Put a good line of moisture on the seaweed and finish the roll. That will literally seal the edge over.
Once you’ve rolled your best, cut each in half, then those in to quarters to yield eight pieces.
Oh don’t forget, enjoy!