Simple Homemade Sushi

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Sushi: My Favorite Summer Meal

Sure, I’ll eat sushi any time of the year. But when it’s hot outside, and I don’t want to heat the kitchen, and the deck beckons with twinkle lights and fireflies and maybe even some chilled white wine…sushi is where it’s at.

I’m not a purist, though, when it comes to making my own sushi. I will roll anything between Jasmine rice and nori wraps and call it sushi. So, follow along for the basic proportions and method of rolling sushi, but feel free to fill it with whatever jives with you! Read on for the recipe, and please leave me a comment below to let me know what you think.

What I’m Rolling

These days I have been very into rolling a mixture of kimchi, egg, and sweet potatoes or carrots, and dipping it in coconut aminos. Another favorite is salmon, avocado, and cucumber.

I use cooked salmon fillets or even canned salmon because my kids aren’t fans of raw fish. If you do use raw fish (to be more authentically sushi), be sure to buy sushi grade fish, which involves flash freezing it when caught and maintaining it at a frozen temperature for a specific amount of time. Don’t use the raw fish sitting out on display at fish counters.

How to Roll

I invested a bamboo rolling mat for eleven bucks since I do make sushi regularly. It’s not absolutely necessary, though. You can make good sushi without it, but the rolling mat makes nice, tight rolls that are easier to pick up with chopsticks.

After you prep your ingredients, clear a space on the counter for your rolling mat (or to lay down the nori) and set up all of your ingredients in front. Lay down the nori and fill it with half a cup of rice, pressing it down and smoothing it flat. Leave a 3 inch space on one edge.

Spread your fillings in an even line close to, but not touching, the edge nearest you. Use the bamboo mat to roll over the filling, then squeeze, almost tugging it gently toward you. Roll some more, and squeeze, and again, until you’ve finished the roll. Lay it aside on a cutting board. The outer edge should soften and “seal” after it sits for a few minutes, but if it doesn’t, you can run a thin layer of avocado or sesame oil along the edge.

Once all your sushi is rolled, slice them into rounds. Or, you can keep it rolled up and eat it like a burrito.

Serve with coconut aminos or traditionally fermented shoyu sauce, along with picked ginger and wasabi (if you like).

Check out these Other Summery Favorites

Thanks for reading my friends! See you next time,

Rebekah