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Sushi is literally the best food out there! I’ve always been so intimidated to make my own, because it looks like a long and difficult process. I’m here to tell you that it’s NOT! Making your own sushi rolls is actually pretty easy, there is just a little bit of prep involved, and a whole lot of rolling. The recipe below is for a delicious California Roll, but you could use this method for any kind of sushi you’d like.


What you’ll need:
1 cup short grain rice
1 cup water
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp salt
2-4 sheets of nori (seaweed)
2 tbsp toasted sesame seeds
1 small carrot peeled
1 small cucumber peeled
1 avocado peeled/pitted
lemon juice
2 imitation crab sticks
Wasabi, soy sauce, sriracha
Bamboo Sushi Mat (You can find these at the dollar store)
Plastic wrap
Bowl of Water

-Rinse your rice in a bowl of water, stirring and draining 2 or 3 times
-Drain excess water and add rice to a saucepan with 1 cup of water, bring to a boil
-One boiling, cover and reduce heart to low and cook for 15 minutes
-Turn off the burner and let stand for 5 minutes
-Heat your vinegar, sugar and salt in the microwave for 30-60 seconds
-Add this mixture to the rice, stirring well until all the rice is evenly coated, set aside to cool
-Slice your carrot and cucumber into thin matchsticks
-Thinly slice avocado and squeeze lemon juice to prevent browning
-Slice your crab sticks into thin strips

Now you’re ready to assemble!


How to:
-Lay out sushi mat and cover with plastic wrap. Put a nori sheet shiny side down on plastic wrap. Get a bowl of water and your other ingredients and have them close by.
-Dip your fingers in water and evenly spread sticky rice ¼ inch thick. Spread almost to the edge and press firmly into the nori sheet.
-Sprinkle about ½ tbsp. toasted sesame seeds evenly over rice.
-Carefully flip nori sheet so the rice side is down.
-Put a layer of filling about 1/3 way down the nori sheet, going all the way across.
-Pull the nori to the edge of the mat closest to you, and fold the sushi mat over the nori about ½ inch.
-Unroll and pull the nori to the edge of the mat again.
-Roll the mat over again, unroll, and repeat steps until you have rolled over the filling.
-Now, roll the mat over the entire roll, pressing firmly and making a tight roll.
-Wrap the roll in plastic wrap and refrigerate for about 30 minutes.
-Remove from fridge, unwrap, and slice with a very sharp knife. Cut the ends off first and then slice about 1 inch thick.

Source: SomewhatSimple