I don’t want to claim that these sushi rolls contain magical powers, but I do know that this is one one of the first dinners I ever made with my Tinder-date-turned-fiance, so I’ll let you guys be the judges. Homemade sushi is not only awesome because it’s super fun and interactive, but you also end up with so much sushi that there is usually enough for leftovers, which never ever happens when you go out to an actual sushi restaurant. It also makes for an awesome date night meal because it gives you something to do with your hands while you make small talk and discretely guzzle Sapporos (just me?). But seriously, a little hard work and flirting with the end result being a delicious platter of sushi to feast on seems like a big win all around!
For the sushi rice:
2 cups jade rice (Or sushi rice, but plain jasmine or brown rice will be little trickier to work with)
3 cups water
pinch of salt
**I just throw all the above in my rice cooker and let it do its magic.**
For the rice seasoning:
2 Tbsp rice vinegar
1 Tbsp cane sugar
large pinch of salt
Once the rice is cooked, spread it out on a large baking sheet to cool it fast and toss it with this seasoning. It’s what makes the rice sticky and flavorful, so don’t skip this step! You can prep the rice ahead of time if you just want to get rolling by the time dinner comes around–you want it to be cooled anyway. Just be sure to cover it with plastic wrap so it doesn’t dry out.
1 large English cucumber, thinly sliced
2 large carrots, julienned or sliced super thin
1/2 purple cabbage, sliced
1 mango, sliced
1/2 block firm tofu, cut into 1/4 inch strips
1 large avocado, sliced
Any other yummy sushi fillings you want to add: cream cheese (if you’re not vegan), asparagus, and tempeh are all great additions
1 package of nori sheets (seaweed)
Tamari or soy sauce
Now, there are about a zillion tutorials on how to roll sushi online, but essentially you just need your hands, a bamboo sushi mat, some nori sheets, and a bowl of room temperature water. Lay your seaweed on the bamboo mat and cover with rice except for about an inch at the end – it helps to get your hands wet so the rice doesn’t stick when you are spreading it out on the seaweed sheets. Then load up on veggies and fillings before carefully rolling the bamboo, seaweed, and rice over your fillings. Make a tight and secure roll all the way to end, then slice into individual pieces with a super sharp knife. The bowl of water is to rinse the knife in between cuts for the cleanest looking rolls. YUM.
Once you have alllll your rolls sliced up, transfer them to a platter with tamari or soy sauce, wasabi paste, and pickled ginger and enjoy the fruits of your labor. Pro tip: small talk gets much harder with a mouth full of sushi, so this is kind of an ideal time to turn on your strategically chosen Netflix pick. Just a suggestion, not part of the recipe.
Side note: these rolls are equally delicious when prepped solo or for girls night!
Hope you love them,
Christina ❤️ @abuelitaeats
Thanks for sharing, Christina! Show us your sushi date nights on Instagram at @lulus and @abuelitaeats!
Lulus Blog recipes come from our fantastic food contributor, Christina Evert! Christina shares her delicious recipes and mouthwatering food photography with us twice a month. With a focus on vegetarian and pescatarian recipes, Christina shares her cooking adventures on her Instagram, @abuelitaeats, showing how easy and tasty it can be to incorporate more fresh fruits and vegetables into your diet via her simple yet scrumptious meals and snacks. Be sure to follow her Instagram for even more incredible food content and check back every other week for a new recipe from Christina on the Lulus Blog! xo