Sushi Bowls

A few years ago I lived in California for a little over 6 months and my sushi obsession began. You could get all you can eat sushi in just about every city and I used to grubbbb. Now, living in Oklahoma, I crave it often but cannot get all you can eat (meaning the sushi in Oklahoma is basically not worth my time or money..haha just kidding but to be fair it’s just not the same) so I make it at home. Although I love to make it, It can be very time-consuming to roll sushi for just myself. (Ryan is the pickiest eater EVER-won’t even look at it. LOL) The last time I was craving sushi I had every intention to make a few rolls until I realized I didn’t have any saran wrap and well… throwing everything in a bowl was easier.

It’s my new go-to and definitely saves me lots of time!

  • Sushi rice
  • Avocado
  • Cucumber
  • Wasabi paste
  • Soy sauce
  • Sriracha
  • Mayo

Homemade Sushi

Trial and erroring over here so no one else has to! Tonight, I have perfected homemade sushi!! I am an avid sushi lover and I am so excited I took on this challenge because sushi can get expensive at restaurants.

You’ll need:

Sushi Rolling mat- I bought mine here.

Nori Seaweed- I bought mine here.

Anything extra you want in your sushi.  I used cucumber and avocado.

Sushi rice

Rice Vinegar

Sugar

Salt

For the mayo sauce:

Sriracha

Mayo

For the dipping sauce:

Soy sauce

Wasabi paste

Cooking the rice:

This step is VERY important. Cook the rice exactly how it says on your sushi rice container.

Once the rice is done cooking:

*Only handle the sushi rice with a wooden spoon. It is VERY delicate and needs to be handled with proper care.

Do not scrape the bottom of the pan. If you have followed your sushi rice directions, it should come out perfectly cooked.

Move the rice from the pan to a container.

Combine rice vinegar, sugar and salt. Warm on the stove top or in the microwave until salt and sugar have dissolved.

Pour over rice and mix together with wooden spoon.

*I cooked 1 cup of rice and I used:

2 tablespoons of rice vinegar

3/4 tablespoon sugar

1 teaspoon salt

*The rice needs to cool completely before moving on*

Do not put it in the fridge. I found that just leaving the rice alone for a few hours was my best bet.

Once the rice has cooled completely:

Wrap your sushi roller in Saran Wrap- this will prevent it from getting food on it.

Prepare a bowl of warm water for your fingers while rolling your rolls.

Cut up anything extra you want in your sushi. For me this was avocado and cucumber.

Now, you’re ready to start rolling!!

*If you have never rolled sushi before or you just need some extra help, find a YouTube video that can help you with this step. Not to worry, once you get the hang of it it’s super easy! At this point, you will want to wet the edge of your nori seaweed with a little water so that it sticks when you do your final roll.

Take a nori seaweed wrap and lay it on your mat.

Dip your fingers in your warm water and grab some rice and spread it on your seaweed. Add anything extra you want.

Grab the side of the mat closest to you and fold it over. Basically it should just grab everything that is in your roll.

continue to fold with your mat until you reach the edge of the nori.

At this point, you will want to wet the edge of your nori seaweed with a little water so that it sticks when you do your final roll.

Congrats! You have rolled a roll!

Now, this next part can be a little tricky but you got it!

You’ll need to take a sharp serrated knife and wipe it with a wet paper towel and cut it into bite size pieces.

The mayo/Sriracha sauce: Mix together 2 tablespoons of mayo with 1 tablespoon Sriracha. Adjust for flavor and personal preference.

You have made homemade sushi!! Awesome job! I would love to know if you tried making your own sushi. Let me know in the comments!