A little while ago, when my family came to visit, I enlisted my brother’s help to gather supplies for a surprise for my husband.
Since my brother spend a semester abroad in Japan, and has made sushi several times before, I asked him to take me to a local international market to gather supplies so that I could make homemade sushi with my husband for a less expensive and fun date night. He was very helpful, and helped me find the proper sushi rice, nori, rice vinegar, and a few other fun things like taro cakes for dessert. I could not wait to get started.
The following Sunday night, I decided it was time to conquer the sushi. My brother, who got an expensive, fancy Japanese-model rice cooker for Christmas, seemed most concerned about my ability to make suitable rice, but my little boring pot (not even a rice cooker at all) did just fine.
Because I am terrified when it comes to raw eggs and meat, and I do not think the midwest is the prime place to buy fish anyway, we went with a simple vegetarian sushi. I used avocado, egg, cucumber, and egg (with seasonings) as the filling for these simple sushi rolls. I topped it with my personal favourite: pickled ginger.
I was very concerned about rolling the sushi and managing to cut it, without it exploding everywhere, or everything just gently sagging out of the nori. Somehow, it worked out. We even did our best to use chopsticks to eat our sushi. The taro cakes made the perfect dessert.
Fun, inexpensive, and more entertaining than waiting for someone else to make the food for you. 🙂