A Guide to Homemade Sushi

Along with pasta, pizza, and salad, sushi is definitely among the most versatile foods in existence. Whether you love or hate fish, the options are endless. There's even such thing as fruit sushi! But, as incredible as it is, sushi can be pretty expensive from a restaurant, and doesn't usually taste too fresh when it's store-bought.

With a newfound abundance of time on my hands in March, I took it upon myself to master the craft of making homemade sushi from scratch. A daunting task at first, after a little practice I developed tips and tricks to make homemade sushi-making as easy for beginners as possible. Depending on how many rolls you assemble, this process could be very time consuming, but the end result is well worth it!

Below I've shared my sushi wisdom in the form of how to make a basic vegetarian sushi roll. I've also detailed an adaptable menu that I like to offer my family whenever I prepare sushi. After all, why not give your guests options to authenticate the dining experience? Follow this extensive how-to guide and you will be a homemade sushi connoisseur in no time at all!

VEGGIE SUSHI GROCERY LIST (makes 2 rolls)
 - 1 bamboo mat
 - 2 nori sheets
 - Enough uncooked white rice to make 2 cups, cooked
 - 1/2 cup sushi vinegar (or, you can make your own)
 - 8oz cucumber
 - 5 baby carrots
 - 1 avocado

DIRECTIONS
​1. Soak the uncooked rice in water for 15 minutes.
2. Cook the rice according to the directions on the packaging.
3. Once all the water is absorbed, turn off the heat and mix in the sushi vinegar.
4. Cut the carrots and cucumber (omitting seeds) into long matchsticks, and the avocado into long, thin slices.
5. Cover the mat in plastic wrap. Then, place a nori sheet, rough side up, on the mat. 
6. Spread 1 cup of sushi rice evenly on the nori, leaving a 1-inch thick strip at the top clear of any rice.
7. Spread 1/2 of the veggies horizontally across the bottom of the sheet. Make sure the types of vegetable are evenly distributed throughout.
8. Leading with the bamboo mat, start rolling, lengthening the tail end of the mat as you go. Every so often, squeeze the roll in place.
9. Apply water to the 1-inch strip of the nori that's clear of rice at the top, and roll and squeeze one last time.
10. Cut the roll into pieces with a WET KNIFE (this makes for easier, cleaner cuts), then repeat for the second roll. Enjoy!

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SAMPLE MENU
Bagel roll - lox, cream cheese, avocado, cucumber
​Breakfast roll - lox, egg, cream cheese, avocado
Deluxe ocean roll - salmon, tuna, lox, avocado
Ocean roll - salmon, tuna, avocado, carrot
Philadelphia roll - salmon, cream cheese, avocado, cucumber
Salmon roll - salmon, carrot, avocado, cucumber
Shrimp roll - shrimp, carrot, avocado, cucumber
Smoked salmon roll - lox, carrot, avocado, cucumber
Tuna roll - tuna, carrot, avocado, cucumber
Under the sea roll - salmon, tuna, lox, shrimp
Vegetarian roll - carrot, avocado, cucumber, egg