How to make Easy Sushi (No Raw Fish)

Biceps and I LOVE Sushi. We don’t however, love the price tag on restaurant sushi, or the empty stomach an hour later because tried to get by on two rolls a piece.
Making sushi at home can sound overwhelming-and I am by no means an expert. I am a sushi hack.

Sushi is super cheap to make at home, very low calorie and makes Biceps one happy man. Win-win-win.

It’s rather easy once you know what you are doing. Steering clear of raw fish in my sushi, I opt for either raw vegetables or cooked crab.

(ps-I shared this over at Curbly in January)

Here’s what you’ll need to make your own sushi:

Raw Vegies-1 cucumber, 1 avacado, 2 carrots
1 Package of Cooked crab sticks (if desired)
1/4 Cup Sweetened Rice Wine Vinegar
5 Cups Sushi Rice (I use Nori brand)
10-15 Seaweed papers
Rice Cooker

Measure out the amount of rice and water according to your rice cooker directions. (I use 5 Cups of rice with 6 Cups of water). Turn on the rice cooker and let it do it’s thing.

While the rice is cooking, thinly slice up the crab meat (if desired).

Peel the skin off of the cucumber.

Next, slice the cucumber in half.

Using a small spoon, scrape out the seeds from the center of the cucumber.

Cut the cucumber to length in reference to the size of the seaweed paper. Thinly slice the cucumber lengthways.

Once the rice is finished, transfer it to a non-metallic bowl.

Add about 1/4 C of Sweetened Rice Wine Vinegar per 5 Cups of rice. (if you can’t find sweetened, add a two packets of Splenda or 2 TBS of sugar).

After coating the rice with the vinegar, spread a thin amount of rice evenly on the seaweed paper.

Add the cucumber, crab, avacado, etc 1/3 of the way down on the seaweed paper.

Begin rolling the seaweed paper away from you, starting from the end closest to the contents.

Once the seaweed paper is completely rolled up, it should look like this-but prettier. I left some rice hanging out of the end so that you could see where the end of the paper was.

Using a bread knife, cut the sushi roll into 1″ slices. Occasionally, run the knife under cold water to keep it from sticking to the sushi roll.

Line the sushi up like a little army on your plate. I recommend soy sauce and wasabi to further enhance the roll’s flavor. Enjoy!

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