The Great Sushi Experiment

Wayne loves sushi. Michelle loves sushi. No one else does. They decided going to get some would make a great daddy-daughter date. Then they decided they would try making it themselves. So they did! 

First, cook the rice. Combine 1 cup of short-grained rice and 2 cups of water. Add a pinch of salt. Bring to a boil on the stove. Cover and simmer on low for 10 minutes. Without removing the lid, turn off the heat and let sit for 20 minutes.*

Put the rice into a plastic bowl and gently toss with "Sushi Vinegar" (1/3 cup rice or white vinegar mixed with 1 1/2 tablespoons sugar and 1 tablespoon salt - stir until it's all dissolved).**

Now it's time to have some fun. Place a sheet of dried seaweed on some plastic wrap.

Top with about a cup of the rice and roll it out. (Cover your rolling pin with plastic wrap as well.)

Decide what you want in the middle. (They chose imitation crab, shrimp, pickled vegetables and avocado.)

Carefully roll it up (peeling back the plastic wrap)

and slice into 8-10 pieces.

  Dip into soy sauce and enjoy! (Neither one is a fan of wasabi, so they skipped that part.) And I actually tried one and liked it. Maybe making them at home is the secret!!

* I discovered a handout from a Relief Society class I attended decades ago that suggests using a 1:1 ratio of rice and water results in firmer rice; that makes sense.

** Misao Wilkinson's ratio for the vinegar mixture was a bit different as well:

• 3 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt

Finally, here are her directions for a California Roll: 

Place a bamboo mat or sheet of plastic wrap on work surface. Top with a sheet of seaweed. Spoon 1 cup sushi rice into the center. Cover with a sheet of plastic wrap and with your hands or a rolling pin, press down firmly to spread the rice evenly over the seaweed. Remove the plastic wrap. Arrange a row of avocado (about 2 ripe, but firm slices) along one short end. Place a row of crab meat (about 2 tablespoons) next to it. If desired, sprinkle with 2 teaspoons sesame seeds. Roll up tightly and cut into 3/4" pieces.