Good home made sushi starts with making proper sushi rice! You don't need to be an expert (I'm not) or have special tools to make something delicious. I am sharing the recipe for making sushi rice below. Then, I'm sharing a bit about each method of rolling the sushi that you can see pictured above, and some tips for success. For a quick demo on rice making and forming sushi, check out my You Tube videos.
I made two types of sushi with one batch of rice. 12 pom pom sushi, and 3 classic rolls. (See my You Tube videos for demonstration on how to roll the different types.) I dipped the sushi in a spicy soy sauce dressing (a recipe I made from the Korean Vegan Cookbook but go ahead and just use soy sauce), and served with pickled ginger and a bit of wasabi.
Recipe: Sushi Rice
Seasoned Rice Vinegar
See my YouTube videos if you don't know how to roll sushi! If you do great, this batch of rice will make approximately 4 rolls. OR as I did 12 pom pom sushi, and 3 rolls. 1 avocado was enough for all of them, and then use whatever else you want. Feel free to make a double batch of rice! Once the sushi are rolled and sliced, I will keep them for a day in the fridge, but it's better eaten straight away.
Hey! I'm Trisha