HOMEMADE SUSHI IS SO INCREDIBLY EASY TO MAKE.
There’s this common misconception that making your own sushi must be hard or that you need a rolling mat, but I’m here to show you that neither of those are true.
This is how you make sushi without a mat:
INGREDIENTS: [makes 3 rolls or 18 pieces- if you want more, add extra rice]
- 1 cup your preferred rice (I used jasmine)
- 2 tbsp rice vinegar
- 1 carrot
- 1 cucumber
- 1 avocado
- 1 tbsp sesame seeds
- Pacific sushi nori sheets
- Dipping sauce of your choice (I use low-sodium Tamari)
- Any other ingredients you’d like to add
- Put 1 cup of rice and 2 cups of water in a pot and cook rice.
- While the rice is cooking, chop vegetables. Chop them into long, thin strips. I also steamed the carrots with the rice because I don’t like raw carrots. Do whatever you prefer.
- Once the rice is done cooking, let cool for 10-20 minutes.
- After the rice has cooled down, add the rice vinegar. This will make the rice sticky and delicious.
- Lay a nori sheet on a flat surface. Add rice to the middle of the sheet, leaving half an inch of nori untouched on each side. Be careful to not add too much rice otherwise it will be hard to roll. Add vegetables on top of rice.
- Fill a bowl of water and set aside. You will need water to seal your rolls and for wiping off your knife.
- Grab one of the longer sides of nori and begin rolling *away* from you. Once completely rolled, stick your finger in the bowl of water and brush on the edge of the nori. Again, this will help seal it so it doesn’t fall apart.
- Use a sharp knife to begin cutting your roll. Each piece should be about 1 inch thick. Wipe your knife off in between cutting each piece otherwise it will get sticky and make it difficult to cut your pieces.
- If you’re having any trouble or are confused at any point, look up a tutorial on YouTube. There are so many videos about how to roll sushi without a mat.
- Sprinkle sesames on top of pieces.
Here’s an example of what your sushi roll should look like before rolling: