The first sushi I ate was handmade by a college friend and her mom back in 2005, and since then I have been hooked. Eating raw fish is not recommended for pregnant women, so I hadn’t eaten sushi since January until I made it last week!
Pregnant and craving sushi? Or trying to watch the budget and am not letting yourself go out for sushi? This is a recipe for people who desire tackling sushi rolling and saving money; feel free to experiment with which vegetables or canned fish to use. Check this out:
1 cup. short grain white rice, cooked according to the directions, so it should be about 2 cups cooked rice
1 tsp. sugar
½ tsp. salt
5 Tblsp. Rice vinegar
The rest of the ingredients:
4 sheets nori (toasted seaweed rolled out into paper)
1 small cucumber
2 leaves romaine lettuce
Tuna Cream Cheese:
1 (5 oz.) can tuna in water, drained
5 oz. cream cheese
1 green onion, chopped
Salt and pepper to taste
If you want this mixture spicier, try adding 1-2 tsp. wasabi powder and/or 1 tsp. soy sauce
Bamboo sushi mat, such as this: BambooWorx Sushi Making Kit – Includes 2 Sushi Rolling Mats, Rice Paddle, Rice Spreader |100% Bamboo Sushi Mats and Utensils.
Soy sauce and pickled ginger to serve with the sushi (some people also like wasabi).
Mix the freshly cooked rice with the sugar, salt, and vinegar and let cool, stirring occasionally. Prepare the vegetables by julienning them into long, thin strips.
If you want the tuna filling for your sushi, mix together the ingredients for that filling and make it as spicy or normal as you would like.
To prepare the sushi, cover the sushi mat with plastic wrap, place one piece of nori in the middle. Down the long part of the nori, press firmly ½ cup of the sushi rice and spread it out to the side edges of the nori—a rectangle. The rice does not need to completely cover the nori, it is okay if there is a gap in the rice on the long sides.
Place a strip of the tuna mixture down the middle of the rice, followed by a ¼ of each of the vegetables. Using the sushi mat, roll up the roll, length wise. When at the end, a suggestion by my husband’s boss (who is Japanese) is to dip your finger in water and slide that down the edge of the sushi roll before you are finished and that helps the nori stick together.)
Do this three more times, and if you want just an avocado roll or cucumber roll, feel free to make just what you want!
Using a sharp knife, slice the sushi rolls into small slices, and serve the sushi with wasabi, soy sauce, and/or pickled ginger.
Serves 4 people.
I used these recipes for reference:
When pregnant, eat only enough until you are almost full because the rice expands after a bit, and if you eat too much, you feel uncomfortable for a while (which is no fun—take it from me!).
The recipe was developed by Mary H. Schuh. Copyright 2017
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