Lisa Thornbury: Party Mummy


How To Make Sushi At Home

Be A Sushi Sensei

SUSHI is a yummy and healthy hit at any party. You can buy it premade (pricey), but homemade sushi is inexpensive and surprisingly easy to make. It does take some time—about an hour from start to finish, but it's worth it.

I’ve been making sushi at home for years, but I usually cheat a little by using my Sushi Master Sushi Maker machine. God I love my CNE gadgets (yes, I also own a Sham Wow and a Slap Chop).

For the purpose of this blog I left my Sushi Master (which can make heart shaped sushi I might add) in the cupboard and went traditional by using a bamboo mat. It’s a little tricky until you get the hang of it, but once you discover how economical it is to roll your own, you’ll be hooked. Plus, your friends will invite you and your super sushi to every bonsai ball and will probably start calling you “Edamummy!”  (Yes, that was a lame play on words using edamame beans and mummy. “Miso” silly.)

Here’s what you need to know to be a Sushi Sensei!

sushi rice, rice vinegar, nori (seaweed paper), veggies for filling, bamboo mat,soy sauce, pickled ginger, wasabi

1.    Follow instructions on package to make sushi rice.

2.    While waiting for rice to cool, wash and cut up ingredients for the filling.  You can use anything you like.  I used cucumber, avocado and raw red pepper.

3.    Cover the bamboo mat with plastic wrap

4.    Lay a piece of nori on the mat with the rough side up (rice sticks to it better).

5.    Place about 1/2 cup of rice on the nori. Have a bowl of water next to your work area to wet your hands so the rice won’t stick to your fingers. It really helps.

6.    Spread the rice over the nori with your fingers, leaving a ½ inch strip of nori uncovered at the bottom.

7.    Place your desired fillings along this strip of uncovered nori on the edge closest to you.

8.    Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Make sure you don’t roll the mat into your sushi! When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it doesn’t unroll when you cut it.

9.    Using a sharp knife (wet the knife before cutting, so the rice won’t stick to it) cut sushi into six or eight pieces, sawing gently back and forth while cutting.

10.    Arrange on a plate.  Serve with pickled ginger, wasabi and low-sodium soya sauce on the side.