Apr 15 2012

Homemade Sushi

Sushi is actually really easy to make, and it’s so good for you! Sea vegetables are a great source of iron, otherwise hard to find iodine. They are anti-inflammatory and have been linked to preventing estrogen  related cancers – like breast cancer!

Ordering sushi at restaurants has grossed me out since I realized how common it is to get parasites from eating raw sushi. That is one of the reasons pregnant women are warned to stay away from it. Even if you get veggie sushi, they still use the same knives and cutting boards, and those parasites are quite good and getting around!

Once you master making the rice, the rest only takes a few minutes. You can put whatever you like in it, but I usually stick with heart healthy avocado, and cucumber.

You can use brown rice, but the first time you may want to use white because it’s more sticky than white, which makes it easier to work with. Either way, you need short grain.

Put the rice in a large bowl, or colander, whatever works for you, and wash the rice until the water runs clear.

Transfer to a pot and add 2 cups water and kombu. Cover. Bring to a boil over high heat for a little less than 5 minutes. Then simmer for 10 minutes. Keep covered, and remove from heat for 10 minutes.

Mix the rice vinegar, sugar and salt in  a small bowl.

Transfer to a large, shallow bowl, and using a wooden spoon, add in the vinegar mixture.

Fold it in – do not stir. Let the rice cool to room temperature before making the sushi.

Once the rice is ready you can start putting together the sushi. This part takes about five minutes.

Cut avocado and cucumber slices.

Put Nori on a sushi mat. Dip your hands in water, and take a handful of the rice. Put it in the center of the sheet and spread it out – leaving .5 inch border on the far side.

Arrange the cucumber and avocado in the center.

Pick up the mat from the side closest to you and roll the mat over and press down gently to make the edges stick.

Cut roll in whatever width you like.

Ingredients for Rice:

1.5 Cups Japanese short grained rice.

1 Piece dried kelp – 2 inch square

3 TBLS Japanese Rice Vinegar

2.5 TBLS Sugar

2 TSP Sea Salt

Directions for Rice:

Put the rice in a large bowl, or colander, whatever works for you, and wash the rice until the water runs clear.

Transfer to a pot and add 2 cups water and kombu. Cover. Bring to a boil over high heat for a little less than 5 minutes. Then simmer for 10 minutes. Keep covered, and remove from heat for 10 minutes.

Mix the rice vinegar, sugar and salt in  a small bowl.

Transfer to a large, shallow bowl, and using a wooden spoon, add in the vinegar mixture. Fold it in – do not stir. Let the rice cool to room temperature before making the sushi.

Ingredients for Sushi:

Prepared Vinegared Rice

Nori Sheets – about 5 or 6

1 Avocado

1 Cucumber

Pickled Ginger and Soy Sauce to serve.

Directions for Sushi:

Cut avocado and cucumber slices.

Put Nori on a sushi mat. Dip your hands in water, and take a handful of the rice. Put it in the center of the sheet and spread it out – leaving .5 inch border on the far side.

Arrange the cucumber and avocado in the center.

Pick up the mat from the side closest to you and roll the mat over and press down gently to make the edges stick.

Cut roll in whatever width you like.

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