Sushi Made Easy (sort of =)

Sushi is actually not as hard as you might think but it does take a little bit of time and patience =) So I will go over it step by step with you =) This was my first time ever making Sushi and it came out so darn yummy!!!! So first:

Sushi Rice
2 cups SHORT grain rice (DO NOT use long grain rice) This yields 5 cups cooked rice
A large bowl to wash your rice (this must be done, do not skip this step)

Take your non-cooked 2 cups of rice and place in the large bowl. Fill the bowl with water until it barely covers the top of the rice. You are going to rub all of the rice between your hands. The water is going to look very cloudy and when it does, slowly pour the water out of the bowl not letting the rice fall out and re-fill the bowl with water and wash the rice again. Repeat these steps until the water comes out clear. This step is important, this is actually what makes the rice sticky. I would say it took me 5 or 6 times of washing the rice before the water was clear (so be patient, it's worth the wonderful taste in the end)

Make sure the rice is WELL drained in the end, use a sieve.

How to cook the rice

1. Place 2 cups of washed rice into a heavy saucepan
2. Add 2 cups of water
3. Make sure to put on a tight-fitting lid and bring to a boil on high. Boil for 5 minutes.
   
4. Never remove the lid!
5. Turn heat to low and let your rice simmer for 20 minutes
6. Remove pot from heat.
7. Lift the lid and stretch a tea towel over the pot (I used a very thin dish towel). Replace the lid and let the rice finish steaming for another 15 minutes.

While your rice is cooking now is the time to get the sauce for the rice ready. I bet you didn't know that sushi rice is not just plain rice it actually has a sauce that you can't see!

1/4 cup Japanese Rice Vinegar (you can find at Walmart)
1 TBL. sugar
1 tsp. salt

Combine the rice vinegar, sugar and salt in a small sauce pan. Dissolve over medium heat using a small whisk. Don’t allow the mixture to reach a boil.

Remove from heat and allow the solution to cool (it will be done by the time the rice is done)

When the rice is done gently fold the solution into all of the rice. I used a frosting spatula or you could use a small spoon. DO NOT STIR, you will ruin the texture of the rice.

Let rice cool for 20 minutes.

Making the Sushi
Imitation Crab Sticks
Cream cheese
Avocado slices
Cucumber (optional)
Seaweed sheets
Sushi Rice (Cooked)
Sesame Seeds (optional)

You are going to need a bamboo roll as shown in the picture. They are really inexpensive and can be found at any local chinese/japanese store.

1. Wrap your bamboo roll in plastic wrap so that the rice does not get stuck to it.

2. Take your Seaweed sheet and place it shiny side down. Wet your fingers and take sushi rice and place it on the sheet making sure to cover the whole sheet. Press the rice onto the sheet to make sure it sticks (sprinkle with Sesame Seeds if you like). Gently pick up the sheet and turn it over so that the rice side is down OR if you want the Seaweed on the outside then do not turn over sheet just proceed to next step =)

3. Leaving about 1/2 inch from the edge line your roll with sticks of crab, slices of avocado, slices of cream cheese **See photo


4. Grab the underneath of the bamboo roll with your thumbs and place your remaining fingers on top of the crab, cheese and avocado and begin to roll PARTIALLY. Use your thumbs to gently peel off the crab roll from the plastic wrap. Then continue to roll. Here is a video for you to watch that will show you how http://www.diy-sushi-recipes.com/california-roll.html

That's it! Just cut it up after and enjoy the delicious yumminess!

**This made 3 Sushi Rolls** DIETERS: Do a fat free cream cheese, skip the avocado and only eat at most 5 slices =)