If you have never tried making sushi rolls at home, I will tell you it is dead easy and don't be intimidated by the process. Every time I make them I make a mental note to do it more often, because on top of being simple they are so delicious....not to mention healthy (if you want them to be) and so satisfying. Instead of going the traditional route with soy sauce, pickled ginger & wasabi on the side I thought I'd give it a go with a delicious peanut sauce. It's bright and flavourful and so freaking yummy. Lime, Ginger, Miso, Garlic, Natural Peanut Butter, Sesame Oil, Cilantro...etc...
Even if you don't make sushi, make this peanut sauce and use it in a noodle bowl, a stir fry, or eat it with a spoon...
Because I used brown rice, and not traditional sushi rice, the rice has to exist on the INSIDE of the nori (seaweed) sheet. This is because brown rice is not sticky like sushi rice so it would just fall apart if you tried to put it on the outside. You will need approximately 1/2 cup of cooked rice per sushi roll. Each roll is typically cut into 8 pieces. Which technically is a serving for one person but I've watched people eat 4 times that much so better to plan for extra. Typically sushi rice is seasoned with rice wine vinegar. I didn't do this to my brown rice. I served a lime wedge along side and squeezed it over the sushi before dipping into the peanut sauce.
There are no rules here. Just cut up desired fillings into batons or match sticks. Carrot is nice thinly sliced but cucumber and other fillings I usually cut into bigger pieces. I used everything pictured in my rolls, and it takes usually 3 pieces, or strips of the bigger things to fill the length of a roll. This is a fun thing to do with a group of people if you have more than one rolling mat. Everyone can pick their fillings and make their own sushi roll. If you are going to eat right away make sure your fillings are chilled. I used
* I think it's important for the overall eating experience to have a good amount of crunch factor in your fillings. Lots of carrot!
So because I was keeping this sushi roll light and healthy I didn't do what I know would be insanely delicious, and that is tempura. Either the tofu or the sweet potato. But that is an option if you feel so inclined!
How to Roll Sushi
Below is what your set up should look like.
Use your mat to make your first "roll" you want to get all the filling into the middle on the first go, then using two hands press firmly into a log shape.
Then you will lift up the mat, and repeat probably 2 more "rolls". This should complete the process. The part of the mat you use on the second roll will be more in the middle if that makes sense, so a bit of overhang of the mat..don't try to roll your mat into the sushi!
I usually trim off the edges with a sharp knife and just eat them, but it's not necessary, they just aren't ever as "pretty", but maybe that's just me. Cut in half, and then each half into 4 pieces for a total of 8. I garnished with sesame seeds and cilantro and the peanut sauce and a lime wedge along side. Squeeze the lime all over the sushi before eating. Don't skip this.
Use smooth natural peanut butter, fresh ginger minced, and sub the honey for something else if you aren't into it.
Sushi Rolling Demo
Hey! I'm Trisha