Sushi is probably one of my most favorite things to eat. I've been wanting to roll sushi all week, and tonight was the night. So I fired up the rice cooker, pulled out the nori sheets, and sliced my veggies to perfection. In addition to traditional nori rolls, I made several different kinds of rice wraps: cucumber and carrot, kale and carrot, bell pepper and cucumber, and kale with shiitake mushrooms. (One of my favorite combinations is bell pepper with shiitake mushroom in a sheet of nori. The earthiness of the mushroom pairs nicely with the crunchy pepper, and the salty taste of the nori ties the two together.) The nori and rice rolls were stuffed with similar combinations, resulting in a tasty but light spread of healthy tastiness.
Top 5 home sushi making tips: (in no order what so ever)
-Keep everything moist so that your nori sheet won't stick!
-Use a vegetable peeler to slice your veggies, especially carrrots and cukes
-Put your veggies and/or rice in the middle of the nori sheet, leaving about and inch on either side. This makes rolling the sushi a lot easier.
-If using rice, be sure to pack it down firmly on to the nori sheets. I use a spatula dipped in water to mash the rice down.
- Use a serrated knife to slice the sushi, applying even pressure as you slice. This way you get a clean cut and the nori doesn't tear as easily.
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