I know this recipe looks long, but it really doesn't contain that many ingredients, nor is it all that difficult. Sushi recipes just require a bit of instruction for newbies before they, too, can be rolling up a storm.
The great thing about making sushi at home is that it's easy. It really is—I promise. I know it seems intimidating, but all you have to do is prep your rice and veggies in advance, then start rolling! You can even skip the bamboo mat—which I did in this recipe—and still achieve a tight, well-sealed roll.
And the fun thing about making sushi at home is that you can try any filling you like. The tofu-shiitake-carrot-avocado blend below was used in only a couple of my rolls. I also opted for a teriyaki-eggplant filling, which only required a few minutes in a sauté pan before it was ready to go.
I would love to hear about any unique fillings that you guys like to work with—the weirder, the better.
Shiitake-Tofu Rolls
For the Rice:
2 cups water
1 cup sushi or short grain white rice
1 Tbsp. rice vinegar
1 Tbsp. sugar
1 tsp. salt
•Add the water and rice to a medium saucepan and cover with a tight lid. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
•Combine the vinegar, sugar, and salt in a small bowl. Heat in the microwave for 15 seconds.
•Add the vinegar mixture to the rice until well combined. Let the rice cool to room temperature before using.
For the Filling:
1/2 block firm tofu, thinly sliced into strips
3 medium shiitake mushrooms, thinly sliced
Oil for frying
Soy sauce
1 carrot, julienned
1/2 avocado, thinly sliced
•Add the tofu and shiitakes to the oil in a sauté pan over medium-high heat. To prevent the tofu from breaking apart, let cook completely on one side, about 2 minutes, before turning. Turn and cook for an additional 2 minutes, or until light golden in color and the mushrooms are just softened.
•Add a small splash of soy sauce, then remove from the heat and set aside.
•When cooled, add the carrots and avocado.
To Assemble:
5 sheets nori
Prepared wasabi paste
•Lay out the first nori sheet. Place a handful of the cooled rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2 inches from one edge of the nori sheet. Lay the vegetable filling parallel to the wasabi in a width of approximately 1 inch along the wasabi line.
•Carefully wrap the closest edge over the filling, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.
Makes 5 rolls
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Comments ( 7 )
Nice! They look perfect.
Posted by Erin | April 24, 2008 11:25 PM
Posted on April 24, 2008 23:25
nothing beats a tight, well-sealed roll!
Posted by jojo | April 27, 2008 7:34 AM
Posted on April 27, 2008 07:34
My favorite sushi to get is Natto - fermented soybeans. Some people think it's disgusting, and waiters usually ask me if I know what it is when I order it, but I just smile. It's a very sticky substance, and the flavor can be a bit too intense if you load too much into the roll, but if you're looking for something small and delicate, Natto is perfect.
For those that eat eggs, tamago is like a dense and sweet sushi omelette.
Inari is also an excellent sushi, sweet fried tofu made into a pouch, with a little mound of sticky rice inside.
Kanpyo is a good addition (shaved fried gourd) to any veggie roll, along with the usuals. Oshinko or anything pickled (radish, cabbage, you name it) is also a nice new flavor for those new to veg sushi to try.
That's all I have!
Posted by Rachel | April 30, 2008 4:21 PM
Posted on April 30, 2008 16:21
Note re: natto
Rachel's right about natto straight out of the container, but it changes texture and flavor dramatically if toasted (in a dry skillet) or otherwise cooked. Toasting crisps and gets rid of the slime (yeah, it is a slime mold, but that's why it's chock full of protein). the natto becomes nutty, less acrid and retains its chewiness.
To lighten up a meal of savory or protein based sushi, I make fruit maki. Julienned gala apples are fabulous, but any fruit will work. For softer items like a perfectly ripe peach, try mashing it and using like a spread; this will help the structural integrity of the finished rolls and is way prettier than rice pudding.
Posted by Jenna | May 7, 2008 6:21 PM
Posted on May 7, 2008 18:21
thank you everyone for all your adaptations for sushi. when i still ate fish i was a sucker for sushi. i still ate cucumber and veggie rolls but being allergic to mushrooms makes it a tricky task since many restaurants have them in their vegetarian rolls. i'll have to try the natto, kaynpo, oshinko, and pickled varieties of sushi. when at home i like to take a twist on a cucumber roll by adding carrot and avocado and sprinkling the rice with lemon juice before rolling it all up. i also enjoy a vegan version of traditional eel sauce that i found at a local asian market. normally the sauce is made with actual eel but this is molasses based and has soy sauce and such. thank you all!
Posted by Jenn | May 9, 2008 5:00 PM
Posted on May 9, 2008 17:00
How do you find the nutritional content of the recipes displayed on this website.
Posted by Natalie | May 26, 2008 10:24 PM
Posted on May 26, 2008 22:24
i agree with jenna on fruit sushi. and if you haven't tried mango in a roll you definately should. it's fantastic! - both juicy ripe mango and barely ripe mango works excellently. i have combined it with millions of things, - and it's really tasty fx with different kinds of sprouts.
Posted by freya | May 29, 2008 2:30 PM
Posted on May 29, 2008 14:30