If you like it, save it! Save and organize all of the stuff you love in one place. If you like something… Click the heart, it's called favoriting. Favorite the stuff you like. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Emma Galloway, the voice behind My Darling Lemon Thyme (and a new cookbook), is getting you on a roll making your own vegetarian or vegan sushi at home. We eat a lot of sushi in our house. We love it so much that when my daughter learned that sushi was from Japan, she announced that she wanted to go immediately. Never mind the allure of beautiful scenery or centuries-old culture -- all she needed to convince her was the promise of endless sushi. More: Start your sushi dinner with a bowl of miso soup. As a gluten-free vegetarian, I sometimes find that sushi is often the only snack available when I’m out of the house.

But when it comes time to feeding the whole family at home, who can afford to buy enough store-bought sushi to satisfy everyone? Making sushi at home is ridiculously cheap and easy, and it only requires a saucepan and a little bamboo mat (which can be picked up for a couple of dollars at your local Asian grocer). The fillings for maki rolls are endless, but to me, the perfect sushi has mayonnaise (vegan or regular), toasted sesame seeds, and avocado. You can add whatever other fillings you like; I often include marinated and pan-fried tofu or eggs for a non-vegan version. Makes 6 rolls (about 50 pieces) 2 cups sushi or short-grain white rice2 1/4 cups cold water5 tablespoons rice vinegar2 tablespoons raw sugar1/2 teaspoon fine sea salt 6 sheets nori1/4 cup mayonnaise (use vegan mayonnaise for an egg-free roll)1 ripe avocado, sliced1 small cucumber, sliced2 tablespoons toasted sesame seedsPickled ginger, wasabi, and soy sauce, to serve Place the rice in a bowl, cover with water, and massage it with your hands.

You will see the water turn white as the starch is washed off the grains. Drain the rice, then repeat this 2 to 3 more times until the water is almost clear. More: Find out which other grains you should be rinsing.sushi los angeles west hollywood Transfer rice to a sieve and set it aside to drain for 20 to 30 minutes. sushi for delivery north hollywoodTransfer it to a medium saucepan, then cover with the 2 1/4 cups of cold water. sushi miami beach happy hourIf time allows, set the rice aside to soak for 30 to 60 minutes. where do you buy sushi grade tuna

Otherwise, continue on with the recipe right away. Cover the saucepan with a lid and bring to a boil over high heat. As soon as the water boils, turn the temperature down to the lowest setting, making sure the lid is still on, and cook for 12 minutes. play free online games sushi chefRemove the pot from the heat, leaving the lid firmly on; where to buy sushi rice nycdon't be tempted to peek or you’ll run the risk of the steam escaping and the rice not cooking completely.sushi near new york times building Let the rice stand for 15 minutes. Combine the rice vinegar, sugar, and salt in a small saucepan. Bring the mixture to a boil over a medium-low heat, stirring to dissolve the sugar. Boil for 1 to 2 minutes until syrupy, then remove from the heat and set aside to cool.

Stir the seasoned vinegar into the rice, then turn it out onto a flat tray to cool to room temperature. Now you're ready to start rolling the sushi! Place a sheet of nori, shiny-side down, on a bamboo sushi mat. Have a small bowl of water nearby and wet your hands to stop the rice from sticking. Divide the cooled rice into 6 portions. Using your wet hands, gently spread one portion of rice over the nori, leaving a good amount of space on the top and bottom. Don't press the rice down firmly -- just pat it into place. Spread a little mayonnaise down the center of the rice, then sprinkle with sesame seeds. Arrange a few strips of cucumber and avocado on top. Wet your finger and rub it along the edge of nori furthest away from you (this will help seal your sushi roll). Using the bamboo mat for assistance, lift the end of the sushi closest to you up and over the filling, gently squeezing the mat as you go. Continue rolling the mat forward to complete the roll. Repeat this process with the remaining nori, rice, and filling until you have 6 rolls.

To slice, run a sharp knife under cold water and cut each roll into 8 to 10 slices. Serve with pickled ginger, wasabi, and soy sauce. See the full recipe (and save and print it) here.Sushi, as we are all accustomed to, is made of rice, fish and vegetables. With this dessert, I had a ball creating different kinds of fruit sushi. Not only were they so much fun to create, but they were also wonderful to look at all lined up on a wooden platter. And the best part? The reaction they got. I made three kinds of fruit sushi, all quite simple to prepare, so don't be intimidated, especially with these step-by-step photos to guide you. In making these sushi balls, you will have to break out your knife skills, slicing the fruits as thinly as possible. If they are a tad thick, they tend to crack and will not take the round shape. You will need several pieces of plastic wrap to shape the sushi into perfect balls. Start by laying the plastic wrap on the table, then place the strawberries in the middle (same with kiwi), and top with the rice.

If you want to be precise with the size of the balls, then weigh the rice. I use 0.7 ounces, but you can also just use 1 to 1-1/2 tablespoons. When that is done, collect the edges of the plastic wrap, and twist them until the sushi is shaped into a compact ball. Squeeze the sushi a little bit (but not too tight). Unwrap the plastic wrap, and carefully extract the sushi ball. Place it on the serving plate, and top with a small mint leaf. Top the kiwi sushi balls with a wild strawberry, red currants or anything with a contrasting color. Among the three kinds of sushi, this is probably the one that looks like real sushi. I love sushi with tuna. It's a classic, and I can eat way too much if you don't stop me. This strawberry sushi roll is a copy of my favorite sushi. Like any sushi roll, you will need a sushi rolling mat. Cover it with plastic wrap, and put the rice in the middle of the mat. Flatten and spread it out evenly. Then place the strawberries in the middle of the rice.

Strips work better, but since I still had some thinly sliced strawberries, I used them instead.Tighten as much as you can so the rice will not crumble when you slice. Unwrap the plastic wrap, and slice with a very sharp knife. Don't worry if they don't come out as perfectly as you want them to. Just pat them back into shape after slicing. Now the fun part. On a saucer with the sesame seeds, roll the sushi on its side (not the top or bottom). And now you have sushi number two. The flavors of these rolls were inspired by my love of peanut butter, bananas, coconut and chocolate. Put them all together in one bite-size dessert, and it's heavenly. You can also replace the peanut butter with Nutella or a chocolate spread. Slice the banana to bite sizes, between 1-1/2 to 2 inches in length. Note that with one bite, the peanut butter can be overpowering if you make the banana slices too long. Using an apple corer, make holes in the centers of the banana pieces. You won't be needing the middle part that you removed, so you can munch on them while preparing the rolls.