About a week ago we wanted to show off our newly acquired Sushi making skills (aka S.M.S.) that we picked up while in Seattle. Adam, Jess, and Audrey joined us for some D-lish dinner and our friend, Colby, was also passing through on his way to Madison. Don't let homemade sushi scare you, it's actually really easy. Here's what you need:
Nori (which is sheets of dried seaweed) - we found ours at HyVee
Miracle Whip (I'll explain)
To prepare the rice wash your measured portion several times until the water drained runs clear. Let the rice sit for 20 to 30 minutes and then pour into a pan with just enough water to cover the top of the rice. Bring to a boil and continue until water has completely evaporated. Use a wooden spoon to stir the rice as it is delicate and needs lots of soft, tender touches. You will then add sugar and rice vinegar in proportion to the amount of rice you cooked. We used this site as our reference.
While rice is cooking, slice your protein, cucumber and avocado into long, slender pieces. You can see our avocado and chicken teriyaki (for the less adventurous sushi eater) on a platter above. Those slices were actually a little too thick, next time, I'll try and cut them even thinner.
Once the rice is mixed and ready, spread some out on your piece of nori. At the bottom edge of your nori, add your protein, cream cheese and veggies. Drizzle the secret sauce on top of your open roll. Secret sauce consists of miracle whip, Sriracha and lime juice. Begin tight rolling the sushi. The rice should keep it together nicely. Use a sharp knife and gently cut it into pieces.
Jess putting together a ballin' sushi roll.
Lakin telling Colby something VERY important.
Sweet father/daughter moment.
Lakin earned the name "Biggie Smalls" as she was looking large and in charge that night in her smarty pants tee. She had some baby sushi rolls with rice and avocado and loved every last bite.
There you have it. Sushi in a few, easy steps. Cue Montell Jordan's "This is How We Do It."