Skip the nearest Asian takeout spot tonight and craft your own irresistible sushi right at home.
Remember the phrase, “What’s the price of tea in China?" Let’s rephrase that as “What’s the price of sushi in America?” The answer is it’s high – always. That’s because although the ingredients may not be that costly (certainly not with vegetarian versions), it’s a somewhat laborious process. But once you get the hang of the rolling, spreading and neat slicing, you can whip up your own fresh sushi, share with friends and serve at parties. And it will never matter what the price of sushi is, since you’ll be making your own.
- 4 nori (seaweed) sheets
- 1 avocado
- 1 small cucumber
- 1 cup carrot shreds
- 2 cups sushi rice
- 2 cups water
- Black and white sesame seeds, optional
- Bamboo rolling mat
- 1/3 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Drizzle coconut milk
For spicy sushi sauce:
Cook sushi rice in water, set aside.
Slice avocado into thin slices. Peel and de-seed cucumber and slice thinly.
Cover bamboo mat in saran wrap or with a Ziploc bag.
Lay a sheet of nori, shiny side down, on the mat.
With wet fingers (dip in rice vinegar or water), spread 1/2 cup rice onto nori.
Sprinkle with sesame seeds, and then gently flip over (not you, the nori sheet with rice).
Place 1/4 of the veggies in the center of the sheet. Roll sushi, pressing tightly on the mat for a firm roll.
Slice into 6 pieces. If knife gets sticky, dip in rice vinegar or water. Repeat with remaining nori sheets and vegetables.
Serve with soy sauce and/or wasabi, or make your own spicy sauce as explained below. Chopsticks optional.
To make spicy sushi sauce:
Mix 1/3 cup mayonnaise with 1/4 cup ketchup and 1 teaspoon each of cayenne pepper and garlic powder. Add a drizzle of coconut milk to thin to desired consistency.