Homemade Sushi


My daughter likes sushi and decided to make her own sushi at home. This was new to our kitchen, so she found a recipe on-line and we watched a video on how to accomplish this dish. But first she needed supplies.

From the video, we could see that a sushi mat (small pieces of bamboo tied together into a bendable mat) would be an essential tool in the making of the sushi. So, we ordered a set to pick-up curb side. The set was very nice. It also came with a flat, fat wooden spoon to smooth the rice onto the mat and a pair of cute chop sticks. All for under four dollars.

Next, for the food items. She would be using sushi rice (rice especially made for sushi because it turns out nice and sticky), fresh alvacado, cucumber, wasabi, lemon juice, sheets of dried seaweed, and instead of the traditional imitation crab legs, canned salmon. These are the basic indredients for the California Sushi Roll. No raw fish for us.

My daughter made the sushi by first covering the sushi mat with saran wrap. Do not skip this step if deciding to try this at home. This keeps the rice from sticking to the mat. The mat is basically a turning/rolling device that helps to form the rolled sushi. Next, she used the wooden spoon to pat down rice onto the mat. Then she put a sheet of seaweed on top. On top of this, she added the alvacado mixed with lemon juice, cucumber, and salmon. Now it was time to roll it all up. This step required a bit of patience. I think watching a video of the process helped out a lot. After rolling it into a log, my daughter put it in the refrigerator overnight.

My daughter, the sushi chef, hard at work.

The next day for lunch, I was offered some sushi to try for myself. Not a big fan of seaweed, I opted for a small bite. My daughter sliced the log into bite sized portions and squeezed a bit of wasabi onto the plate. I was told only a small bit of this was needed as it was very hot. She also put soy sauce into a dipping bowl to dip the pieces of sushi into before eating.

I sat down, ready to wrinkle my nose up a bit. I tried using the chop sticks, however, I think I need to practice with those a bit more. A spoon ended up being my utensil. With a bit of wasabi on top, into the soy sauce it went, and then into my mouth. My daughter was right, only a bit of wasabi is needed. It was hot but tasted good. To my surprise, the seaweed did not taste like the ocean (maybe the wasabi covered the taste) and I actually enjoyed the sushi. Job well done daughter dear!

As always, Happy Cooking!