Sushi Night!

Making sushi at home isn’t as hard as you might think. Try these yam rolls and California rolls.

Printable Recipe

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
1 avocado
1 cucumber
Dried seaweed sheets
soya sauce
wasabi paste
pickled ginger

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.

Remove from mat and plastic wrap.

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.

I used to do this a lot before we had kids, but since then we haven’t had sushi as much because I figured the kids wouldn’t like it. I decided it was time to give it a try. They had fun with it. Cole liked learning how to use chopsticks. They both just unwrapped the rolls and ate the centre parts, because the seaweed was a bit too chewy for them to handle. I cut it up into bite-sized pieces for Bennett and he ate it up. Cole would touch the seaweed or rice but he did eat quite a bit of the California roll fillings. Neither one of them liked the yams. I just don’t get that. Anyway, Tony was very impressed and he really enjoyed it. It was nice to pull out our chopsticks and sushi dishes. It was time-consuming though, so it’s not something I would do very often, but it is a nice fun treat.
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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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