How to Make Sushi

19 Apr

Green Garlic and Sweet Potato Sushi Rolls

Homemade sushi is one of my favorite weeknight meals because you can throw together a great meal with random vegetables, as long as you have the nori (seaweed papers) and sushi rice (Keep these in your pantry!). Here is a no-fuss way to eat your greens in style.


10 sheets of  sushi nori
1 1/2 cups sushi rice
Soy sauce
Handful of vegetables. I love to use carrots, asparagus, sweet potato, kale, kohlrabi, or green garlic, or green onion.

Optional Ingredients:

  • Fresh fish from Santa Barbara Fish Market on the wharf
  • Browned Tofu
  • Scrambled Egg
  • Sauted sweet potatoes
  • Wasabi for dipping sauce
  • Cream cheese
  • Crushed garlic
  • Chopped macadamia nuts

How to roll sushi:

  1. Cook sushi rice according to directions on the bag.
  2. Cut all the vegetables into long thin strips. Cut fish or tofu into long strips if you are using those.
  3. Lay a sheet of nori vertically on a dry cutting board. Wet your hands so rice doesn’t stick to them, and pat a thin layer of rice on 1/3  of the nori. Make sure to pat rice all the way to the left and right edges of the nori.
  4. Place a line of vegetables and fixings on the rice. Pick up the edge of the seaweed closest to you and roll it over the vegetables. Continue to roll the seaweed onto itself until it forms a roll.
  5. With a clean, sharp knife, cut the sushi into thin pieces. Wash the knife if it gets dirty. Dip into soy sauce and enjoy.

If this sounds confusing, check out this video:


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