Making sushi at home isn’t as hard as you might think. Try these yam rolls and California rolls.
Making Sushi Rice:
3 cups sushi rice
1/3 cup rice vengar
1 tbsp sugar
1 tsp salt
Wash rice in a large bowl with cold water and drain. Combine rice and 3 cups of water in a saucepan. Cover and bring to boil over high heat. Reduce heat and simmer for 20-25 minutes or until water is absorbed (check your sushi rice package for cooking times as they seem to vary). Remove from heat and let stand for 10 minutes. Mix together rice vinegar, sugar and salt in a small saucepan and heat until sugar has dissolved. Place rice into a large non-metallic bowl and mix in vinegar mixture with a wooden spoon. Let it sit and cool to room temperature while you prepare the rest of the roll ingredients.
Preparing sushi rolls:
1 large yam
1 small pkg of imitation crab
Dried seaweed sheets
Wash and peel the yam. Cut lengthwise into long sticks. Steam for 20 minutes or until soft (you can do this at the same time that you’re cooking the rice).
Cut imitation crab, avocado and cucumber lengthwise into long sticks.
Lay out a bamboo mat and cover with plastic wrap. Lay out sushi seaweed and spread rice on top. The rice will be very sticky, so have a bowl of water handy to dip your spoon and your hands in so they don’t stick to the rice as much.
For yam rolls, place yams on top of the rice on one end. Squirt on some mayonnaise if you’d like.
Then begin rolling by lifting mat and pressing yams in with fingers. Roll up carefully (you should use two hands for rolling, but I had one hand on the camera for this photo. You get the idea anyway!). Don’t roll the mat and plastic wrap into the roll, keep them on top to guide the roll along and help keep it’s shape.
Cut the roll crosswise into 6-8 equal slices.
For California rolls, use cucumber, avocado and crabmeat slices, and a squirt of mayonnaise.
Serve with soya sauce with a little wasabi mixed into it, and ginger slices.