My boy Jacob likes sushi. But only a specific kind of sushi. Basically, the kind I make at home for him. It’s plain, and it’s easy, and he eats it. We have trouble getting him to eat other things, but he goes to town on sushi. I’m certainly not complaining that he eats sushi as it is at least not terrible for him. Seaweed, shrimp, and rice. That’s it.
Apparently seaweed is very healthy for you, containing lots of vitamin A, B, and C, along with protein, iron, and iodine.
To make the sushi, just place a thin layer of rice (mixture) on the nori (seaweed), and then place the filling in a line across the rice. Then roll. Most people use a bamboo seaweed mat, but I don’t have one. I’ve used a bamboo mat and it is much easier to make sushi, but for the amount I make, it’s easy enough without one.
About the rice: you’re supposed to use a specific type of rice, but since I have “Kokuho Rose – New Variety” and it says “the original sushi rice” on it, so I use that. You’re supposed to mix the rice with rice vinegar, a bit of sugar, salt and some vegetable oil, but my Jacob likes it completely plain. So I just use completely plain rice. Also, it is important that the rice be about room temperature, not hot, and not cold. Too hot, and there is too much moisture and the nori will get very soggy. Too cold and the rice won’t spread.
- 1 cup cooked medium grain sushi rice
- ¼ cup Rice vinegar
- 1 tablespoon Sugar
- ¼ teaspoon Salt
- Nori (seaweed)
- Shrimp (cooked)
- Cook rice according to directions. I use a rice cooker at 1c rice to 1.5c water.
- Let rice cool to room temp.
- Mix rice vinegar and sugar and salt together, then mix into the rice.
- Place a sheet of nori on a cutting board.
- Spread a thin layer of rice over the nori covering all but the last inch strip along the top.
- Place a line of chopped shrimp across the rice. I used about 8 medium shrimp per roll.
- Roll the sushi away from you making it into a log.
- Wet the last inch of nori with water so that it will stick closed.
- Cut into 8 or 10 pieces.
