You Don't Need a Bamboo Mat to Make Homemade Sushi Cheap, fast, and perfect for a weekday night or dinner with friends. I don't know about you, but my frequent craving for sushi doesn't exactly fit my budget here at university. That's why I learned to make it myself, which is not only super cheap, but also quite easy to do. While I've tried making the more traditional sushi with the proper rice seasoning and a makeshift mat, it's a lot of work. I've realized that sushi can be made a lot faster without any of these things and still taste great. 2 cups sushi rice 1 package nori sheets Anything else you like in your sushi! Cook the sushi rice according to the instructions on the package. Let cool in the fridge while preparing the rest of the ingredients. Slice the cucumber and avocado and set aside. On a cutting board or flat surface, lay out one sheet of nori in landscape form (wider than it is tall). Spread rice thinly and evenly along the sheet of nori, dipping your fingers in water occasionally to stop the rice from sticking to you.

Leave about half an inch of space around the edges of the nori sheet. #SpoonTip: Fill up a little bowl of water to dip your fingers in as needed. Evenly place avocado and/or cucumber 1/3 of the way up the nori sheet. Sprinkle sesame seeds on the rice, if desired. As tightly as possible, roll your sushi. There should be enough room at the edge so that when you're finished rolling, you can use a little bit of water to seal it shut. Using a very sharp or serrated knife, slice your rolls into 1-inch pieces. Repeat the steps with the remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi (if desired). There you have it: homemade sushi for any occasion. This affordable and delicious alternative to going out is sure to satisfy your cravings and keep your bank account happy.Sushi’s meteoric rise into the mainstream over the past several years hasn’t occurred without some environmental risks, as some of the most desirable species for sushi are overfished or caught using methods that threaten other sea life.

The recipe below uses Hy-Vee Responsible Choice ahi tuna, offered to customers as part of our commitment to source 100 percent of our fresh and Hy-Vee brand frozen seafood and fish from responsible fisheries and farms. If you’re new to making sushi in your own kitchen, here are a few tips to keep in mind: The No. 1 thing to do to make restaurant-style sushi at home is to choose the freshest fish possible. Keep the area clean while working to avoid cross contamination. Use a sharp knife to cut the fish, then wipe the blade with a damp cloth between cuts. This keeps the fish from sticking to the knife. Dip your fingers in water as you roll the sushi to keep the rice from sticking to your hands. One common misconception about sushi is that the word refers to raw fish. It’s true that many, but certainly not all, sushi recipes call for raw fish, but the word “sushi” itself refers to the vinegared rice. If you’re shy about raw fish, try tempura sushi, made by dipping the entire roll in a light batter and briefly frying it.

But one way to take the fear out of eating raw fish is choose sushi-grade fish that is FDA-certified as being frozen at 4 degrees below zero, such as Responsible Choice ahi or yellowfin tuna. order sushi guelphKeep it as cold as possible.sushi san francisco embarcadero Sushi offers a great opportunity to be adventuresome and blend different tastes to create an entirely new taste. food delivery charlton londonI call it fusion sushi. sushi conveyor belt salem orResponsible Choice Copper River wild Alaskan salmon available in select Hy-Vee stores now is a great choice for fusion sushi.best takeout sushi in ottawa

You can top the sushi with anything you want – for example, add the sweetness of mango salsa to the spicy tuna – and put your own spin on a classic. sushi rice paper caloriesIt’s fun to adapt recipes to regional locales and give it a name that reflects that area’s traditions.jiro dreams of sushi restaurant name 6 cups prepared sushi rice, cooled 1/2 pound Responsible Choice ahi tuna Sriracha hot sauce, as needed 1/2 bunch scallions, sliced thinly 4 sheets nori, seaweed sheets available in the Hy-Vee HealthMarket 1 tbsp white sesame seeds, divided, optional Prepare rice ahead of time. Chop tuna and mix with hot sauce and green onions. Lay a nori sheet down on a bamboo mat and spread one-fourth of the sushi rice on top of the nori sheet. Sprinkle one-fourth of sesame seeds on top of the rice.

Place one-fourth of the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Repeat the process to make 3 more rolls. Tips: When rolling the sushi, dip your fingertips in a bowl of water, to help the rice from sticking to your hand. Before slicing, carefully wipe knife with a wet towel. Cut roll in half, then each half into 2 to 3 pieces.Wednesday, October 13, 2010 4:58 p.m. CDT Sushi can be a bit intimidating for beginners. It's foreign and strange; everything has Japanese names; and ohmygod is that eel? Yet, it's become such popular fare that many grocery stores and Chinese buffets now have sushi bars.There's no reason to fear a tiny bit of rice and fish wrapped in nori, or seaweed. After all, you outweigh it by quite a bit. You could probably take it in a fight, couldn't you? So ditch the fear, strap on your big-girl pants and start out slow. There are all different kinds of sushi;

some are great for beginners and some are not for the faint of heart.Head down to my favorite Jackson sushi spot, Nagoya (6351 Interstate 55 N., Suite 131, 601-977-8881), or to any quality Japanese restaurant for your first foray. It's easy to get turned off of the stuff if all you're eating is grocery store or buffet sushi where it's not, generally speaking, all that fresh, which has a huge impact on taste.Begin with miso soup and then tackle the ordering process. Don't be afraid to ask if you're unsure of what something is. Sushi names are usually in Japanese, but the menu will often have a description of what it contains.If you find yourself apprehensive, try kappa maki, a simple cucumber roll, or a California roll, which contains cucumber, crab, avocado and sesame seeds. Another great starter choice is tamago sushi. It's like a tiny omelet placed on top of a block of rice. How cute is that?Your sushi will be served with soy sauce, wasabi and thin slices of pickled ginger on the side.

Go easy on both the soy and the wasabi. Soy sauce is stratospherically high in sodium and covers up the subtle flavors of sushi. Wasabi is a very spicy green paste, which in America is usually made of horseradish, mustard and food coloring, and contains no actual wasabi root. If you're brand new to wasabi, apply it with a sparing hand; it can bite you back if you try too much of it at once. The ginger is used as a palate cleanser between courses of sushi. It's part of the whole sushi ritual that many people enjoy, but if you dislike it, feel free to skip it.Now that you're starting to feel the sushi love, try a few cooked rolls, like unagi, which is barbecued eel. Trust me, it's delicious and not nearly so strange as it sounds. Go for some amaebi nigiri, which is shrimp.If you haven't been scared off yet, it's time to move on to raw fish. Start with varieties of fish whose flavors are familiar to you before moving on to more foreign ground: tuna (maguro), salmon (sake), flounder (hirame), and my personal sushi favorite, yellowtail (hamachi).

From here on out, be fearless; It's a brave new sushi-filled world for you.You can also make sushi yourself.You'll need:sharp knifemakisu, a bamboo mat used for rolling sushi, available in most kitchen storesrice vinegarJapanese-style ricenori, dried seaweed sold in sheetswhatever fish or vegetable fillings you chooseoptional: wasabi, soy sauce, pickled gingerIt's important to choose your fish carefully. Freshwater fish should never be used for raw sushi pieces made at home, as the risk of contamination is much greater than in saltwater fish. Ask the attendant at the counter if the fish is sushi or sashimi grade, meaning safe to eat raw. If they don't know or seem to be guessing, ask someone else or buy your fish elsewhere. After you purchase your fish, you should take care to keep it properly refrigerated and use it the same day.First, make your rice. The type of rice you buy is also important. If it's not a really sticky, short-grain rice, your sushi will not hold together, so make sure you buy sushi rice, or "pearl" rice.

In an ideal world, you'd use a rice cooker, but a saucepan with a lid will work as well. Each roll will take about a cup of cooked rice, so adjust according to your plans.2 cups pearl rice, rinsed2 cups water1/4 cup rice vinegar2 tablespoons of sugar1 teaspoon of saltBring rice and water to a boil, then cover and reduce to a simmer for 10 minutes. bine rice vinegar, sugar and salt in a small saucepan over medium-low heat until the salt and sugar dissolve.Spread cooked rice onto a large flat dish such as a casserole pan. Sprinkle vinegar combination evenly over the rice, and mix it in with a wooden spoon. Allow to cool to room temperature.Hosomaki SushiFor the sake of simplicity, I suggest sticking to one to two filling ingredients in each roll until you get the hang of it.To make your roll, begin by cutting a sheet of nori in half. Place it shiny side down on your bamboo mat. Dip your clean fingers in some tezu (a 1:1 ratio of water and rice vinegar) and use your hands to spread a thin layer of rice, about 1/4", onto the nori, leaving an inch or so of bare nori at one end.