Procrastination Sushi

When it’s too hot in Claremont to bake or sew I’m usually forced to do my school work, but this afternoon after a few hours of coding I decided to try my hand at sushi instead. While I’m probably not ready to drop out and go to culinary school I am pretty proud of the way it all turned out.

First I prepared 1 cup white basmati rice in a rice cooker. When it was cooked I mixed in a vinegar mixture of:

2 tbsp sugar

1 tsp salt

1/4 cup rice vinegar

and allowed the sticky rice to cool while I prepared my fish and veggies.

I made California rolls (minus the avocado because the ones in the store were like rocks) with imitation crab and cucumber, as well as spicy tuna rolls with “fresh frozen” ahi (I know, I know, I’ll probably end up with some sort of parasite, but I live too far from the ocean and beggars can’t be choosers).

For the California rolls, cover a placemat in plastic wrap then set the nori sheet with the bumpy side up to cover it with about 3/4 cup of white rice and sprinkle sesame seeds over it. I Pamed my hands to keep the rice from sticking during this part. Flip the nori over so the rice is on the plastic wrap. and pile the crab and cucumber on top, then wrap the plastic wrap and placemat around the roll and pull it taut. Unwrap the roll from the plastic and transfer it to a cutting board.

For the spicy tuna I made the rolls rightside in. Starting with the shiny side of the nori cover the sheet with about 1/2 cup sticky rice and a sprinkling of sesame seed. Then, right on top of the rice stack the ahi and cucumber, finishing it off with a drizzle of Sriracha. Then roll inside the plastic wrap and placemat, just like the California roll. Cut each roll into 6 even pieces with a sharp knife and serve with soy sauce and ginger.

Finally, I sat down with my gluttonous amount of sushi, and pretended like I ordered take out.