Easy Eats: Make Your Own Sushi
HackCollege’s Easy Eats is here to help you put down the potatoe chips with a new, easy-to-make recipe every week.
Sushi is objectively awesome. It’s just a fact. Not only is it delicious, but it’s also a great source of omega-3, high in protein and low in fat. But, despite how undeniably great sushi is, it’s hard to justify paying for it very often, as we tend to get overcharged quite a bit for sushi here in the US. Plus, it’s often the kind of food that people assume has to be bought, rather than made. But despite most people’s hesitation, making your own sushi is actually quite simple, and can be fairly cheap after you’ve made the initial investment to buy a couple necessary tools. Here we’ll try a basic Spicy Tuna roll recipe:
What You Need
- Sticky Rice
- Nori (seaweed roll)
- Rolling Mat
- Carrots (optional)
- Cucumber (optional)
For spicy sauce:
1) Cook about 2 cups of rice in your rice cooker.
2) Place rice in a bowl to let it cool. Traditionally, you would use a hangiri bowl, which is designed to absorb moisture and cool the rice faster, but really any bowl will work in a pinch.
3) Cover your rolling mat with plastic wrap two or three times over, making sure to keep any air out of it. If any air does appear to be trapped between the plastic wrap and the mat, poke it with a toothpick.
4) Take your nori and break it in half, so it should be a rectangle. Place the nori on the rolling mat with the rough side facing upwards.
5) Once the rice is dry, begin evenly spreading it along the rough side of the nori, leaving a small margin around the edges. Once you have a sheet of evenly spread rice, flip it over so the smooth side is now facing upwards.
6) Place a slice of tuna along the short axis of the nori rectangle, so that the longer portion of your rectangle is still empty and will make up the bulk of the sushi roll. If you would like vegetables in your sushi as well, place them directly next to the tuna.
7) Mix 1 tbsp of mayo with 1 tsp of sriracha. Drizzle this in a line along the edge of the tuna.
8) Using the edge of the mat closest to the slice of fish, enclose your fillings with the edge of the mat, making a small hill. Make sure that the fish and vegetables are tightly enclosed by the mat. Make sure that as you roll that the mat does not become rolled up with the sushi; rather, have the edge of the mat always resting on top of the remainder of the nori sheet.
9) Continue rolling the filling, making sure to apply pressure to all sides evenly, until the mat is completely rolled up.
10) Remove the roll from the mat and cut into 6-8 pieces.
11) Serve with soy sauce, wasabi, and leftover hot sauce that you made from step 7. Enjoy!
For more tips, including video tutorials and additional recipes, go to MakeMySushi.com.