Sushi This weekend, I started having a massive craving for sushi. Now I can’t control myself in a sushi restaurant… well that and there isn’t one nearby. So what’s a money saving gal to do? Make my own!

And make my own I did, and it was easy! (Adapted from the book “Easy Sushi” by Emi Kazuko)



Materials
Toasted nori sheets ($25 for 50 sheets— you can buy them in smaller packages but I couldn’t find any in my tiny health food store)
Sesame seeds ($3 get in the spice aisle, not imported foods…they just put the same thing in fancier packaging)
Rice vinegar ($3 a bottle)
Sugar ($2 a bag, you only need 2 teaspoons for this recipe)
Sea salt (I’ve been working on my $3 oackage for about six months and I love salt)
Sushi rice ($5 for a pretty big bag, one cup of rice will make about three rolls)

Wasabi in a tube (for us lazy people, plus it’s only $3 and keeps forever)
Soy sauce ($6 get the good stuff, totally worth the investment)

Various fillings (carrots, scallions, cream cheese, smoked salmon, fake crab, mushrooms, cucumers, avocados, mango… you name it!)



1. Make rice in the pot according to directions. In the meantime, chop carrots and other fillings.
2. Cool rice. In the meantime, mix 3 tablespoons rice vinegar, 2 teaspoons sugar, and 2 teaspoons salt in a little bowl. Toast seasame seeds on stove for a couple minutes (as many as you like).
3. Combine vinegar mixture, rice, and seasame seeds gently. Let sit.
4. Using a mat (you can even use a flexible cutting board or placemat in a pinch), put a toasted nori sheet and spread rice mixture on it lightly. Lay ingredients inside and roll.
5. Cut into little rounds. Serve with wasabi and soy sauce.

So for less then the price of sushi for two at even a cheaper restaurant, you can have sushi for a small party and leftovers to spare!



Our first in-person workshop in 2+ years is happening September 24!

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