There are several ways to do this. For the first time, the easiest way is to get a Sushi Making Kit from SushiChef. Because it’s fun. After that, you can follow the directions below. Alternatively, you can get a Sushi Bazooka Roller that allows you to have a tube that opens in half then closes to form your roll. This can be taken out of the roller after ingredients are assembled and set on the Sushi Delimiter, which is a plastic holder with slots in it that holds your long roll firmly to let you easily cut your sushi roll into slices.

Ingredients:

• Sticky rice (Nishiki microwavable steamed rice)

• Seaweed sheets (Deluxe Sushi-Nori) – toasted

• Tuxedo sesame seeds (Sushi Chef) – toasted

• Rice vinegar (Sushi Chef)

• Dark soy sauce (Sushi Chef)

• Your favorite fillings (I like smoked salmon, avocado, and cream cheese)

• Pickled ginger & wasabi (optional)

• Bamboo mat and Glad Press n’ Seal (or use the Sushi Bazooka)

Directions:

• Toast 1 seaweed sheet by placing in a very hot pan with shiny side down for a few seconds.

• Toast a handful of sesame seeds on stovetop for 2-3 min until light brown

• Microwave sticky rice for 1 min and 30 sec

• Lay out the bamboo mat and cover with Press ‘n Seal (sticky side up), then seaweed sheet

• Pour some rice vinegar in a bowl and dip fingers in bowl (repeatedly – to avoid rice sticking)

• Lay out a strip of rice

• Arrange your fillings in separate strips, including the sesame seeds

• Roll the bamboo mat into a roll, stopping to firm each small turn. Push end stuffing back in.

• Place the filled bamboo mat into the freezer to firm for 10 min

• Cut into slices with knife dipped in rice vinegar (can use the Sushi Delimiter to hold in place)

• Dip into soy sauce and eat it all while its fresh!

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill

Original Recipe:
Dr. Terra Caudill