When it comes to intimidating recipes, homemade sushi is up there with, like, hand-cut pasta. Well, with the help of Global Grub’s DIY Sushi Rolls Kit, we’re here to bust that myth wide open. Sushi is actually very easy to make, people! What’s more, making sushi at home is much more affordable than heading to your local sushi bar. With Global Grub’s kit plus a few extra ingredients, we only spent $30 on a sushi meal for two. Read on to see how to do it and learn three sushi-rolling techniques along the way.
Ingredients + Tools
Included in Global Grub’s DIY Sushi Rolls Kit:
- sushi rice
- rice vinegar
- soy sauce
- sesame seeds
- wasabi powder
Extra Ingredients You’ll Need:
— 2 tbsp sugar
— 1 tsp salt
— imitation crab
— mayonnaise (optional)
— bamboo rolling mat (included in the kit)
— plastic wrap
— small bowl of water
— sharp knife
— rice paddle
— vegetable peeler
Rinse and drain the sushi rice 3 times, then combine the rice and 3 cups water in a rice cooker. If you’re cooking on a stovetop instead, combine the rice and 3 cups water in a medium saucepan. Bring it to a boil, then reduce heat to low. Cover the pot and let it cook for 20 minutes. While the rice is cooking, combine the rice vinegar with 2 tablespoons sugar and 1 teaspoon salt. Microwave for 30 to 45 seconds or until the sugar has melted. Set aside. Prepare the cucumber: First, peel the skin off and chop off the ends. Cut the cucumber in half lengthwise. Slice around the core of seeds, then cut into long, thin strips. Prepare the avocado: Run the knife around the pit and twist to open. Then use the butt of your knife blade to take out the pit. Use a spoon to separate the skin from the avocado meat. Then carefully slice thin strips.Pro Tip: Squeeze lemon juice onto your avocado to keep it from browning. It will be a tasty addition too, promise! Prepare the imitation crab: Give it a thorough rough chop, then add mayonnaise if you like. To make the wasabi, add one teaspoon of water to the wasabi powder, then stir thoroughly. Time to prep the bamboo mat: Cut a piece of plastic wrap a little more than twice as long as your bamboo mat. Wrap it over your mat, then fold up the edges to seal. When the rice has cooked, add the rice vinegar solution to the rice and stir. Lay your rice out on a baking sheet so it can cool quickly. First, lay a sheet of nori, rough side up, on your wrapped bamboo mat. Dip your fingers in water so that the rice doesn’t stick to them as you handle it. Cover the nori with an even layer of sushi rice, leaving a small lip at the far end of the sheet. Sprinkle sesame seeds on top of the rice, then carefully flip over the sheet so that the rice is face down. Add ingredients about 1/3 of the way into the nori sheet.Pro Tip: The more ingredients you add, the harder it will be to roll up! Use the bamboo mat to slowly and carefully roll the sushi. Once the mat is completely covering the roll, grasp the far end of the mat with one hand and use the other to firmly squeeze inward. When you pull back the mat, you should have something that kind of looks like a roll of sushi! Use a very sharp knife to cut the sushi roll in half. Cut these two halves in half, and repeat until you have sushi pieces about the thickness of your thumb. Ta-da! Was that easy or what?
How to Make an Uramaki Roll
Up first is the uramaki roll, also known as the inside out roll. Surprisingly, this roll was actually easier to make than the classic tekamaki roll, because we had more nori surface area to work with.
How to Make a Tekamaki Roll
The tekamaki roll is a more common type of sushi, but it’s unexpectedly more difficult to execute. When making a tekamaki roll, use rice and filling sparingly and expect a smaller roll than an uramaki.
Cover most of your nori in an even layer of rice, leaving a small lip of nori untouched. Add ingredients to the middle of your roll.
Use your hands to start the rolling process, then complete the roll with the bamboo mat. Once the mat is completely covering the roll, grasp the far end of the mat with one hand and use the other to firmly squeeze inward.
When you pull back the mat, you should have a mighty-fine-lookin’ sushi roll.
Cut the tekamaki roll the same way we suggested for the uramaki, then serve with soy sauce and wasabi.
How to Make a Caterpillar Roll
Pssst — the caterpillar roll may look fancy, but it’s in fact just an uramaki roll covered in finely sliced avo. Whip this one out to really impress at the dinner table.
Cover the nori with an even layer of sushi rice, leaving a small lip at the far end of the sheet. Sprinkle sesame seeds on top of the rice, then carefully flip over the sheet so that the rice is face down. Add ingredients about 1/3 of the way into the nori sheet.
Use the bamboo mat to slowly and carefully roll the sushi. Once the mat is completely covering the roll, grasp the far end of the mat with one hand and use the other to firmly squeeze inward.
Cover the top of the roll in finely sliced avocado, making sure to slightly overlap each piece. Slowly cover the entire roll in your bamboo mat and squeeze *very* gently.
When you pull the mat back, you should have a mighty fine-looking caterpillar roll.
Top off the roll with some sesame seeds, and you’re all done!
Hello, you beautiful roll, you.
If you’re really on a (sushi) roll, why not make these adorable sushi cupcakes for dessert?
Are you trying this recipe at home? If so, we’d love to see the results! Share photos with the hashtag #iamcreative and #britstagram so we can take a look.