SUSHI AT HOME – When cravin’ a California Roll, big time, but you’re eating 95% at home these days – give DIY sushi a shot.
The cooking and slicing was a bit time consuming but easy. Having the correct short grain rice and following the sticky rice directions closely probably made all of the difference.
It was forming the roll itself which was the challenge for us. We used stiff paper and plastic wrap to make the roll and it will take many more tries to perfect that method. I suggest getting a sushi roll matt. We used powdered wasabi (made into a paste), the nori seaweed sheets, asian wine vinegar, soy sauce and sweet Mirin which were all available at our Kroger grocery store. We substituted chopped cooked shrimp for the surimi crab stick, and used julienned English cucumber sticks to complete the California roll.
It takes years to become a qualified sushi chef. 🙂⛩❤️🍱🥢💥 We now understand why!
(Source: Louisiana North, Central and South Cookbook)
