So, I've loved sushi as long as I can remember, never even crossed my mind that it would be possible to make it myself. But many thanks to my dear sister, she taught me how a couple weeks ago and I've already made it three times since then (once including about 30 rolls for an engagement party). So, if you are a sushi lover as well, and want to try making it for half the price (or less), here's some tips.
You will need:
Short or Medium (preferably short) grain white rice
Roasted Seaweed (Nori)
Protein such as crab, cooked shrimp, or smoked salmon
Any other fillings you may like
First, I cook the rice with a dash of salt and a couple tablespoons of sugar to make it sticky. Let 4 cups of water, salt, and sugar come to a boil in a saucepan or skillet, add 2 cups of rice and cover, cook for about 20-25 minutes. Set aside to cool completely (if I have time, I refrigerate overnight).
Mix a couple scoops of rice with a couple tablespoons of rice vinegar, until it is moist, but not saturated.
Lay out the seaweed with the flat side underneath. (A sushi bamboo mat is pictured, I ended up not even using it, it is easier for me to roll sushi on the counter or a cutting board)
Spread the rice in a thin layer across the seaweed, leaving a 1/2 inch space on top and bottom of sheet.
Sprinkle wasabi or soy or sauce of your choice across rice. Layer ingredients tightly together on the end closest to you.
Dab the 1/2 inch spaces at the top and bottom of the sheet with a couple drops of water so that the seaweed will stick together when you roll it.
Tightly roll the seaweed away from you. Gently, now. Good job. Seal the end by pressing gently with your fingertips.
If you have time, let the roll sit for at least 30 minutes to 1 hour before slicing it, the seaweed is softer and it is much easier. The longer the sushi sits, the softer the seaweed is and the less strong the taste of it is. I have left a roll unsliced in the fridge overnight and it was perfect the next day for slicing.