Rolling My Own Sushi at Home 🍣—Surprisingly Simple!
Making sushi at home isn’t as intimidating as it looks. The first time I tried, I just grabbed some sushi rice, nori sheets, and whatever fresh veggies and fish I could find at the store. The key is to rinse the rice until the water runs clear, then cook it with a splash of rice vinegar, sugar, and salt. That sticky texture is what holds everything together.
For fillings, I usually go with cucumber, avocado, and some cooked shrimp or imitation crab. Laying out the nori on a bamboo mat, spreading the rice evenly (but not too thick), and then layering the fillings near one edge is the trick. Rolling it up tightly takes a little practice, but it’s not rocket science. Wetting the knife before slicing helps keep the pieces neat.
One tip: don’t overfill the rolls. It’s tempting, but less is more. Serve with soy sauce, wasabi, and pickled ginger. The whole process takes about an hour, and the results are always satisfying. Definitely worth trying if you want something fresh and customizable.
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