I made sushi for the first time on Saturday for an Olympics-watching party. Everyone picked a country and made a dish from that country's cuisine. I chose Japan because I've been wanting to give sushi-making a whirl and figured this would be an incentive to try it. I had so much fun that I made another batch of sushi rice yesterday and had sushi for lunch and dinner. Sushi is my one vegetarian "cheat," so I was planning on getting some high-quality tuna, but I decided that it would be easier and safer just to go veggie with it. I think if you don't mind messes, this would be a really fun build-your-own dinner with your kids. They can choose their favorite fillings and go nuts.
I won't give a recipe here for making sushi rice because I followed a very complicated recipe and while it worked well, it's also a little confusing. So use whatever guide you have for making sushi rice dressed with a sweet vinegar sauce. Then get out your nori sheets* and a bamboo sushi-rolling mat. I got a little creative with the fillings, and they all turned out pretty tasty. I had some trouble at first getting the rolls to seal up, and I'm still not great at cutting them without losing the contents, but it was actually way easier that I thought it would be, and the results are certainly worth it. I might update periodically with new sushi filling combos. I might not even bother with fish. These were all made with white sushi rice, but I'm going to buy some brown sushi rice and try that too. I also want to make rolls with avocado and/or cucumber on the outside. Those are always pretty when I get them at sushi restaurants.
Cucumber and pea shoots
Asian pear, avocado, and pea shoots
Sauteed spinach, tofu, and shiitake mushrooms
Avocado, carrot, cucumber, shiso (Japanese herb) leaves
Carrot, daikon, and pea shoots
Brunch @ City Hall Bistro
12 hours ago