I don't know about you, but my frequent craving for sushi doesn't exactly fit my budget here at university. That's why I learned to make it myself, which is not only super cheap, but also quite easy to do.
While I've tried making the more traditional sushi with the proper rice seasoning and a makeshift mat, it's a lot of work. I've realized that sushi can be made a lot faster without any of these things and still taste great.
- Prep Time:30 mins
- Cook Time:10 mins
- Total Time:40 mins
- 2 cups sushi rice
- 1 package nori sheets
- 1/2 English cucumber
- 1 avocado
- Optional: Sesame seeds
- Optional: Soy sauce
- Optional: Pickled ginger
- Optional: Wasabi
- Anything else you like in your sushi!
Cook the sushi rice according to the instructions on the package. Let cool in the fridge while preparing the rest of the ingredients.
Slice the cucumber and avocado and set aside.
On a cutting board or flat surface, lay out one sheet of nori in landscape form (wider than it is tall). Spread rice thinly and evenly along the sheet of nori, dipping your fingers in water occasionally to stop the rice from sticking to you. Leave about half an inch of space around the edges of the nori sheet.
#SpoonTip: Fill up a little bowl of water to dip your fingers in as needed.
Evenly place avocado and/or cucumber 1/3 of the way up the nori sheet. Sprinkle sesame seeds on the rice, if desired.
As tightly as possible, roll your sushi. There should be enough room at the edge so that when you're finished rolling, you can use a little bit of water to seal it shut.
Using a very sharp or serrated knife, slice your rolls into 1-inch pieces.
Repeat the steps with the remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi (if desired).
There you have it: homemade sushi for any occasion. This affordable and delicious alternative to going out is sure to satisfy your cravings and keep your bank account happy.