I LOVE sushi. Here’s a quick tidbit; While many people believe that the meaning of the word “sushi” is “raw fish”, it is not! Sushi actually gets it’s name from the rice.
Ingredients I used:
1 1/2 cup sushi rice
2 cup water
1 tsp. salt
1 cucumber, cut into strips
1/2 cup shredded carrots
2 cloves of garlic, chopped
1/2 tbsp. olive oil
1 – 2 tbsp. sesame seeds
1/2 cup fresh cilantro
1/4 cup alfalfa sprouts
7 sheets nori
Optionally, you could add in some avocado, sliced into strips
You’re going to want to start with your rice so it is allowed to cool while you’re prepping the other ingredients. Bring the water to a boil, then add your rice and salt. Stir frequently until done. Remove from heat.
Now, in a small skillet.. warm olive oil over medium heat and add the chopped garlic, mixing around until it becomes a nice brown color. Remove from heat.
I recommend prepping your filling while the garlic and rice is cooling. Place the cucumber, garlic, sesame seeds, cilantro, carrots, and sprouts on a plate in separate piles.
On a flat cutting board, lay out one sheet of nori. You’ll need to keep your hands wet while handling the rice, that way it doesn’t stick. If you’re not near a sink you can just grab a bowl of water for this.
Grab a handful of rice and press out evenly over the nori, leaving a small space at the end of the roll for sealing. Place the filling at the beginning of the roll. About 2 slices of cucumber, 1 -2 tbs. carrots, 1 tsp. sesame seeds, 1/2 tsp. garlic, a couple of cilantro leaves and alfalfa sprouts. You can also sprinkle a little salt on the filling if you’d like.
Fold the end closest to you over the filling, rolling until you reach the end. You want to keep to roll tight, but not so tight that the roll bursts open. If this does happen, you can grab another piece of nori and wrap around the roll again. If necessary, use a tiny amount of water to seal the sushi roll. Twist the ends of the roll so that it looks like a huge piece of candy, then cut them off. You can eat those now if you want! They’re not used for serving because they aren’t presentable.
Cut gently through the sushi, however you’d like. Chill for 30 minutes and viola! You’re ready to serve. Enjoy!