Homemade Veggie Sushi

My sister Lilly got us a sushi making kit for Christmas and I finally got around to trying it out. It's so great and not hard to do. A little time consuming, yes, but it looks great and is so light, and customizable. I made veggie sushi because I wanted to be sure I had the system down before buying expensive sushi grade fish, but the veggie sushi is actually delicious. Making the rice was supposed to be the hardest part, but it's not that bad. I also found that making inside-out rolls is easier. Can't wait to whip some up for our next dinner party. Thanks, Lil!

Also, I got everything I needed at Whole Foods.

Ingredients:

Sushi nori

Sushi rice

Sushi vinegar

wasabi powder

Filling - I used: cucumber, peeled and sliced into strips; carrots, peeled and sliced into strips; radishes, sliced and cut into matchsticks; avocado, sliced; and scallion, sliced into matchsticks.

To cook the rice, you need to rinse it until the water around it is clear.

It took me about six cycles of filling the bowl we rice and water, wooshing it around with my hands, straining it, and starting over. Then follow the instructions on the rice.

Dump it onto a plate or cutting board and cover w 2 tbsp (per 1 cup of uncooked rice) sushi vinegar, trying to spread it out as much as possible. Using a wooding spoon, gently mix in the vinegar by making cuts through the rice. Once all mixed, fan the rice with a heavy note card or something to cool it to body temperature. It should be sticky.

Get the ingredients ready.

Mix the wasabi powder with water to form a thick paste.

For regular sushi, cut a sheet of nori in half and lay it on the bamboo mat. Fill a bowl with water and a dash of vinegar for your hands (keeps them from getting sticky).

Pick up hand fulls of rice and gently press onto the nori, leaving space at the top and bottom. Run your finger down the middle to make an indent, then put a dab of wasabi paste on your finger and spread it through the indent.

Layer the ingredients in the middle.

Use the mat to help you roll it up.

Wet the knife with the water/vinegar mix and cut the roll in half, then put the halves next to eachother and cut each into thirds for 6 pieces of sushi.

For inside out sushi, put the half piece of nori on Saran wrap over the bamboo mat.

Cover it completely with the sticky rice, dipping your hands in the water/vinegar mix in between.

Flip the nori so the rice side is on the Saran and the seaweed side is up. Spread some wasabi down the middle.

Add the filling (not too much)

Use the mat and Saran to tightly roll it up, being sure to connect the rice to seal it up.

Cut the same way as before.

Don't feel bad it you mess up the first time. I overstuffed my first try (see the carnage above?). Serve with wasabi, and pickled ginger if you like it (I think it's a little soapy).