Sushi 101

The joys of living in Vancouver means we can have endless amounts of REALLY good sushi at anytime and pretty well anywhere.  You don't realize it till you go away and come back again... so for moments like that and for friends who are reading this and are abroad.. Here's how to make some easy,cheap and yummy rolls.


To start, here's what you need:

• Rice cooker - it's the easiest way to cook rice so you don't have to check, otherwise you can use a heavy bottomed pot
• Bamboo Sushi Mat
• A large bowl to cool rice
• Japanese Mayo -- can't remember what it's called but it's got a baby on the package
• Cutting Board
• Knife
• Serving Plate

Ingredients: 

• Sushi rice like Niishki (it's short - medium grained and quite glutinous)
• Rice Vinegar (you can find ones in stores that are labelled sushi rice vinegar, which has sugar added in)
• Soy Sauce, Pickled ginger, Wasabi
• Sesame seeds
• Nori (seaweed squares)
• Fillings can be what ever you like - cucumber, peppers, mango, lettuce, asparagus, avocado, egg, imitation crab meat, tofu, tempeh etc.

The ratio of rice to water I use is 1:1. When I make rice at home, I usually cook 2 cups of rice with 2 cups of water. It's best to let the rice and water sit for about 20-30 minutes before you cook it thought it's not necessary, however it does turn out better this way. I then cook my rice in my rice cooker. If you don't have a rice cooker, a saucepan with a good lid will work just fine. If you're doing it that way, follow these steps:

• Bring rice and water to a boil
• Reduce heat to a simmer
• Cover rice and water, allow to cook for 10 minutes
• Turn off heat and allow rice to steam for 20 minute

Next, make the vinegar mix -- if you use the sushi rice vinegar you do not need to add sugar and salt, just add 1/4 cup of it into the rice pot.

• 1/4 cup rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt

Once rice is cooked, use a rice paddle or wooden spoon to move rice into the bowl where it will cool.  Now you can start to prepare your fillings.  Most veges should be cut in lengths.


Today I'm showing you the basic california rolls... imitation crab meat and cucumber (had no avocados)

1. Start with your nori - smooth side down along the sushi mat. Spread cooled rice on 2/3 of the rougher surface of the nori.  It's quite delicate so you'll need to be careful not to break or tear it.

2.  Next, place fillers into the center of the rice.

3. Once your sushi is filled, from the end closest to you - pick up the mat and nori and roll it halfway, making sure to tuck in the ingredients so they don't fall out.  Dab water along the edge of the nori that is not covered in rice and roll your sushi the rest of the way until it resembles a log. See below once it's sliced in half.

5.  Using a very sharp knife, slice up the roll and place on plate.... enjoy!