Meet me! I’m Amanda: Animal lover, mom to best cat ever, foodie, gluten free and lover of all things pig.

It’s that time of year again when chocolate and flowers rule. While they are thoughtful gifts, they are here today and gone a week later.  Instead, why not spend the same money you would on these gifts and invest in a few key items to help make a memorable Valentine’s Day.  Why not try your hand at making homemade sushi!

I have to admit, I’m hooked now.  We make sushi all the time.  Rolling homemade sushi together is oddly romantic and the best part is you can make it a friendly competition by challenging each other or helping your Valentine roll the perfect ‘roll’ but beware, the art of rolling sushi can be addicting and very fun!

I know what you’re thinking, “it’s going to be difficult, I don’t know where to start nor do I have the tools or a recipe!” Well, worry no more I’ve gone ahead and made you a list of everyithing you will need and I have compiled some tips to help get you started.

Tools:

• Wooden Mixing Tub
• Wooden Spatula
• Fan (or magazine or something to ‘fan’ the rice with. Please don’t go out and buy a real fan :) )
• Small Sauce Pan
• Bamboo Rolling Mat
• A large bowl
• A heavy medium-sized pot with a tight fitting lid

Ingredients:

• 2 cups Sushi Rice
• 3 cups of water
• 4 tablespoons of Japanese Rice Vinegar
• 3 tablespoons of Sugar
• A pinch of Sea Salt
• Nori Sheets ( dried seaweed)
• Ginger
• Wasabi
• Sesame Seeds
• Soy sauce

Ingredients: Sushi ‘Insides’ Ideas:

• Cucumber
• Mango
• Shrimp
• Cream Cheese
• Crab Meat
• Avocado
• Grade A Tuna
• Eel
• Salmon

As you can see the ‘insides’ are endless so get creative!! Oh, I forgot to tell you the rice is KEY. Don’t worry if it’s not perfect the first time, with a little practice you’ll get it. Below are step by step instructions to help ensure you have the perfect rice for your new sushi adventures.

How to Make Sushi Rice:

1. Prepare the vinegar mixture for the rice: Combine the rice vinegar, sugar and salt in a small sauce pan. Heat until salt and sugar dissolve over medium heat using a small whisk. Don’t let the mixture  reach a boil.  Set aside, allowing the vinegar solution to cool.
2. Wash your rice. This may seem like a chore, but it is necessary to remove talc and starch.  Carefully measure 2 cups of raw short grain rice (yields approximately 5 cups of cooked rice).  Wash the rice in a large bowl of cold water and gently rub the grains together with your fingers. The water in your bowl will quickly turn cloudy.  Carefully tip your bowl to drain, fill your bowl with fresh water and repeat the process above until the water is almost clear.  Place the rice in a sieve and let it drain for about an hour.
3. Cook the rice. Transfer washed rice into a heavy saucepan.  Add 3 cups of water, cover with lid and bring to a boil over high heat. Turn heat to low and let simmer for 15 minutes.  Remove pot from heat.  Lift the lid and stretch a damp towel over the pot. Replace the lid and let the rice finish steaming for another 15 minutes.
4. Prepare the rice: Transfer your cooked rice to a wooden mixing tub that has been moistened using a kitchen towel.   Using a wooden spatula spread the rice evenly across the tub. Sprinkle vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains. As you fold the rice use one hand to cool the mixture with a fan. This might take about 10 minutes.

How to Roll Sushi:

1. Spread the rice over the nori sheet: Place a nori sheet on your bamboo rolling mat and spread 1 cup of cooked sushi rice evenly over the nori by pressing with wet fingertips, leaving a 1-inch border at the far edge.
2. Place the fillings on the rice: Arrange small portions of your creative sushi ‘insides’ on top of the rice in a horizontal line down the center.
3. Roll up the sushi into a cylinder: Roll up the sushi tightly with the sushi mat folding it over to form a neatly packed cylinder.
4. Squeeze the sushi roll firmly: Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you’ll break the sushi roll and squeeze out its insides)
5. Cut into rounds: Cut each sushi roll into 1½-inch rounds using a sharp, damp knife (it’s important that you re-moisten the knife after each cut or the rice will stick!)

1. Serve the sushi with accompaniments: Serve the sushi with a small bowl of soy sauce for dipping, extra wasabi for those who like their sushi extra hot and slices of gari (Japanese pickled ginger) for cleansing the palate between sushi pieces.

There you have it, simple sushi rice and rolling instructions for your sushi making valentines evening. For added help and guidance, I’ve included two youtube videos that help show you the act of rolling sushi.

Don’t forget to have fun, experiment with new ingredients and enjoy your evening rolling sushi!

Good luck and enjoy!

How to Roll Sushi: Basic and advanced cooking techniques from ExpertVillage.com

How to Make a Sushi Roll, Maki: Sushi Chef Kashyfla teaches viewers how to roll a calfornia roll

Happy Valentines / Sushi making day!