Yes it’s possible to have sushi! Yes, you can do it!
Find the ingredients and written instructions below...just to supplement the 2021 virtual family day workshop.
(Prep time includes cooking rice)
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
INGREDIENTS
Sushi Rice
1 ½ cups Short grain Japanese or Korean riceOr medium grain rice (not long)
3 ½ tbsp Rice vinegar
1 ½ tbsp Sugar
1 tsp Salt
Fillings (have ready when rice is finished and cooled)
8 oz Imitation crab meat (fish cakes), or boiled and peeled shrimp, or 1 can of tuna (drained)(Crab can be found in freezer in commissary, defrost before using)
1 Ripe avocado, sliced into 1/4” sticks
1 Green onion, green part thinly sliced, lengthwise
½ Cucumber, peeled and seeded, cut into matchsticks sized pieces, 2 1/2 - 3 inches longEnglish or Persian cucumbers can be substituted
6 Nori seaweed sheets
Garnish
Pickled ginger, wasabi, and soy sauce
DIRECTIONS
Cooking Rice
1If using rice cooker, follow manufacturers instructions to cook rice.
*be sure to give rice a quick rinse*
2Stove top directions;
*rinse rice, by filling a pot with rice and water, give it a quick swirl and drain*
Cover rice with water and soak rice for 30 mins to an hour.
3Drain water from rice.
Add 2 cups of water to pot.
Cook rice over medium heat, covered. Allow rice to start to simmer, or bubble. Once it starts to simmer turn heat to low. Continue to cook for 7 minutes.
Lift lid and see if there is still water on surface, if so continue to cook for 1-3 minutes.
4Remove from heat and let rice sit, covered for 10 minutes.
Season Rice
5In a small bowl mix together rice vinegar, sugar and salt.
6Place cooked rice in a large mixing bowl. Add rice vinegar mixture.
Mix together with a rice paddle or spatula, careful to not smash the rice grains.
7Let rice cool until slightly warmer than room temperature, then cover. You can place plastic wrap right on surface of rice, to prevent drying out.
Preparing Rolls
8Place a piece (about 20” long) of plastic wrap (surran wrap), on prep surface.
Place seaweed sheet, dull side up, on plastic wrap.
9Spread a scoop of rice, on top of seaweed and spread in a thin even layer.
10Place a couple pieces of cucumber, avocado, crab, tuna or shrimp, and small amount of green onions along the centerline of rice layer.
11Roll up the seaweed sheet, rolling away from you, using the plastic wrap.
12Wet a sharp knife and cut rolls into 6-8 pieces.
Serve with garnishes! Enjoy!
Ingredients
Sushi Rice
1 ½ cups Short grain Japanese or Korean riceOr medium grain rice (not long)
3 ½ tbsp Rice vinegar
1 ½ tbsp Sugar
1 tsp Salt
Fillings (have ready when rice is finished and cooled)
8 oz Imitation crab meat (fish cakes), or boiled and peeled shrimp, or 1 can of tuna (drained)(Crab can be found in freezer in commissary, defrost before using)
1 Ripe avocado, sliced into 1/4” sticks
1 Green onion, green part thinly sliced, lengthwise
½ Cucumber, peeled and seeded, cut into matchsticks sized pieces, 2 1/2 - 3 inches longEnglish or Persian cucumbers can be substituted
6 Nori seaweed sheets
Garnish
Pickled ginger, wasabi, and soy sauce
Directions
Cooking Rice
1If using rice cooker, follow manufacturers instructions to cook rice.
*be sure to give rice a quick rinse*
2Stove top directions;
*rinse rice, by filling a pot with rice and water, give it a quick swirl and drain*
Cover rice with water and soak rice for 30 mins to an hour.
3Drain water from rice.
Add 2 cups of water to pot.
Cook rice over medium heat, covered. Allow rice to start to simmer, or bubble. Once it starts to simmer turn heat to low. Continue to cook for 7 minutes.
Lift lid and see if there is still water on surface, if so continue to cook for 1-3 minutes.
4Remove from heat and let rice sit, covered for 10 minutes.
Season Rice
5In a small bowl mix together rice vinegar, sugar and salt.
6Place cooked rice in a large mixing bowl. Add rice vinegar mixture.
Mix together with a rice paddle or spatula, careful to not smash the rice grains.
7Let rice cool until slightly warmer than room temperature, then cover. You can place plastic wrap right on surface of rice, to prevent drying out.
Preparing Rolls
8Place a piece (about 20” long) of plastic wrap (surran wrap), on prep surface.
Place seaweed sheet, dull side up, on plastic wrap.
9Spread a scoop of rice, on top of seaweed and spread in a thin even layer.
10Place a couple pieces of cucumber, avocado, crab, tuna or shrimp, and small amount of green onions along the centerline of rice layer.
11Roll up the seaweed sheet, rolling away from you, using the plastic wrap.
12Wet a sharp knife and cut rolls into 6-8 pieces.
Serve with garnishes! Enjoy!
Fish Food