Ingredients List and prep for Sushi Making Session
Updated: May 11
I am by no means a Japanese sushi master, so beware this is not an expert class. This is just a girl who loves rice and raw fish and is very homesick for Hawaii, sharing her favorite foods with the quarantined world. So get out your chopsticks and join me!
*Important: cook your rice at least 1 hour and up to 1 day prior to this session!
1 cup Sushi/Short Grain white rice (1 cup= 3 rolls), double recipe for double rolls
*Important: cook your rice at least 1 hour and up to 1 day prior to this session!- instructions below
1/4 cup rice vinegar
2 tsp vegetable oil
2 Tbsp white sugar
½ tsp salt
Sushi filling (choose 2-3):
4oz Sashimi Grade Tuna/Ahi (Can sub canned tuna)
1 small package imitation crab
2 Tbsp Mayonnaise
2 tsp sriracha
Furikake (optional salty sweet seasoning)- now found at trader joes in the spice section!
Stove top+Medium pot, Rice cooker or Instant pot
1 wooden spoon or rice paddle
1 small stove top pan
Chef’s Knife and cutting board for cutting vegetables and sushi
1 small bowl and spoon for mixing tuna or imitation crab with seasoning
Cling Wrap and/or flexible plastic place-mat and/or bamboo sushi rolling mat
Instructions for Prep (prior to sushi making session):
1. 2 hours before you want to make your sushi: Determine how much sushi you want to make- 1 cup of rice will amount to about 3 rolls of sushi
2. Rinse your rice in colander, then cook your rice depending on which equipment you have:
a. Rice cooker or instant pot- add 1 ¼ cup water for 1 cup rice, set time to 20 minutes or select cook rice button. Let cool.
b. Stove top- add 1 cup rice, 1 ½ cups water, bring to high heat. Once boiling, lower heat to low simmer and cover pot. Cook covered for about 20 minutes or until all water is gone, careful not to burn it. Let cool.
3. Instructions to follow in video!
Remainder of instructions will be provided during session and posted after!
See you there!