I know this recipe looks long, but it really doesn’t contain that many ingredients, nor is it all that difficult. Sushi recipes just require a bit of instruction for newbies before they, too, can be rolling up a storm.
The great thing about making sushi at home is that it’s easy. It really is—I promise. I know it seems intimidating, but all you have to do is prep your rice and veggies in advance, then start rolling! You can even skip the bamboo mat—which I did in this recipe—and still achieve a tight, well-sealed roll.
And the fun thing about making sushi at home is that you can try any filling you like. The tofu-shiitake-carrot-avocado blend below was used in only a couple of my rolls. I also opted for a teriyaki-eggplant filling, which only required a few minutes in a sauté pan before it was ready to go.
I would love to hear about any unique fillings that you guys like to work with—the weirder, the better.
For the Rice:
2 cups water
1 cup sushi or short grain white rice
1 Tbsp. rice vinegar
1 Tbsp. sugar
1 tsp. salt
- Add the water and rice to a medium saucepan and cover with a tight lid. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the vinegar, sugar, and salt in a small bowl. Heat in the microwave for 15 seconds.
- Add the vinegar mixture to the rice until well combined. Let the rice cool to room temperature before using.
For the Filling:
1/2 block firm tofu, thinly sliced into strips
3 medium shiitake mushrooms, thinly sliced
Oil for frying
1 carrot, julienned
1/2 avocado, thinly sliced
- Add the tofu and shiitakes to the oil in a sauté pan over medium-high heat. To prevent the tofu from breaking apart, let cook completely on one side, about 2 minutes, before turning. Turn and cook for an additional 2 minutes, or until light golden in color and the mushrooms are just softened.
- Add a small splash of soy sauce, then remove from the heat and set aside.
- When cooled, add the carrots and avocado.
5 sheets nori
Prepared wasabi paste
- Lay out the first nori sheet. Place a handful of the cooled rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2 inches from one edge of the nori sheet. Lay the vegetable filling parallel to the wasabi in a width of approximately 1 inch along the wasabi line.
- Carefully wrap the closest edge over the filling, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.
Makes 5 rolls