I have been on the worst sushi kick lately. It’s all I want to eat these days. So naturally, I wanted to try and make some myself. I figured it wouldn’t work out just because I’ve been led to believe that it is too hard for any non-sushi chef to do at home. First of all, that is soooo false. It’s a lot easier than it looks and it also tastes just as good, if not better, than the stuff at the restaurants. This is especially true because I was using real crab instead of that imitation stuff (which I will probably use when I go back to school and no longer have papa bears credit card at my grocery disposal – not to mention amazing fresh crab available whenever you need it). The rice is also incredible. I also don’t want to make any other rice ever again. I did use “sushi rice” though and not the authentic stuff, which apparently is a faux-pas but whatever. I thought it was good.
I also just got a new camera for Paris, so this is the first post I’ve done testing it out. I think the pictures came out pretty orange-y yellow, which I really don’t like, but I think I just need more practice. It’s a new kind of camera that’s basically a cross between a point and shoot and a DSLR. i’m afraid I might regret not getting the DSLR but this wasn’t exactly cheap either so I’m going to jump of a bridge if I don’t get the hang of it soon. I spent my entire spring semester saving up for this beast so it better be worth my while!
Start by making sure you have a glass of ice or super cold water next to you. The rice is extremely sticky and it gets hard to work with when it starts sticking to your fingers rather than the seaweed. I also had to make my seaweed sheet smaller because it was a little to long for the size roll I wanted to make. If you seaweed is fresh, you should be able to fold it back and forth two or three times and then crack it. If not you can also just use scissors.
Also make sure to put plastic wrap in between your seaweed and the bamboo rolling thing. This makes it much easier to unroll and the rice also doesn’t stick to the bamboo.
Scoop the rice with your hands and press it down onto the seaweed with your fingers. Try not to overdo it thought because your rice will start to look like one mushy mass. I made sure to go a little bit over the long edges so when I rolled it and they came together they would stick better.
Flip the seaweed and rice over so the seaweed side is exposed but the plastic wrap is still underneath.
Also make sure the plastic wrap and bamboo is lined up close to the edge of the seaweed it comes together when it is time to roll it up.
For the avocado and crab roll, in a small separate bowl, gently mix together the mayo and crab. Then place 2 rows of thin avocado stripes, then your asparagus, then your crab mix. Then you can start to roll your sushi slowly, while moderately pressing down on the roll to tighten and secure the insides.
Carefully unwrap the roll, making sure the two sides have met and are sealed. If they don’t quite come together, you can easily sprinkle a little more rice and re-roll it a bit so it stays closed.
Use a serrated knife (a regular chefs knife didn’t work for me) and slowing cut your sushi. Make sure they aren’t too thin, because then they will fall apart when you try and each them.