sushi rolls

I know I’ve been blogging like almost once a day for the past week – ok except yesterday because I’m trying not to be so addicted to this thing and somewhere between “after dinner” and “blogging” and “watching Generation Kill, I really need to find some time to have a life.

How often should a blogger blog? Now, this is truly the million dollar question in bloggersphere. It’s up there with How do I get the perfect WordPress Theme? and How the heck do I get more than one person (my mum) to read my blog? But sadly, there’s no answer for this and the pro’s will tell you that “it’s up to you”. Which is exactly the answer that most bloggers don’t want to hear.

I’m no pro. I don’t even have a blogging schedule, like they teach you to. To me blogging is therapeutic and considering the number of conversations I have with myself in my head, I almost owe it to my sanity to flush my brain and do a verbal dump right here, every day.

But luck’s on your side because there are other things I also find therapeutic. Like making sushi.

Making sushi is seriously one of those fun things in life. It’s easy, everyone can do it, and unless you are impossibly uncoordinated, you can do it well.

I know this because I have a highly acute sense of uncoordination. Believe me. I’ve never played team sports (because no one would ever pick me, not that I blame them) and I only ever do “individual” sports. Not even something like tennis where my brain has to kick into overdrive to move my feet to where the ball is, lift my arm (hopefully the same arm with the racquet), connect with the little green ball, hit it, and aim for it to land somewhere within this stratosphere.

Well, my idea of coordination is keeping one foot ahead of another on a treadmill. Not even on a street because then I’d have to negotiate people and traffic, and that my friends, involves coordination.

So anyway what I’m trying to say is.. sushi. I can. You can.

{and now you see why I need to blog every day}

sushi rolls

The sushi I make are usually pretty standard issue ~ chicken & cucumber, crab & avocado or sometimes I go all kinds of crazy and make chicken, cucumber & avocado. I know, I push them boundaries.

The most important part of making sushi is using the correct rice. I’ve been a noob before and thought that I could do it with regular Chinese style long grained rice and while it kinda works, it doesn’t really work. Sushi rice needs to be sticky. It’s the glue that holds the roll together and don’t be stingy like I was, go buy yourself some Japanese sushi rice. Just do it.

The other critical part of making sushi is that when you’re making the rolls, make them tight. Tight is key, tight is the bible. In fact, it helps when you chant this while making the rolls. If the rolls aren’t solid, they’re gonna fall apart when you cut them into little itty bitty bite sized portions. Believe me, I know. So work that rolling mat, people, and squeeze the bejeezus out of those rolls. You’ll thank me later.

And seriously, that’s all there is to making sushi rolls. They’re even easy to eat ~ ah, that’s if you’ve mastered the art of the chopsticks and although I can be a totally useless Chinese person at times, this I can do.

sushi rolls
1 cup Japanese rice (short grained and stickier than Chinese long grain rice)
30mL rice vinegar
1 Tablespoon sugar
salt (to taste)
250 grams chicken breast, cut into strips
3 Tablespoons teriyake marinade
8 pieces crab sticks
1/2 cucumber, cut into 1cm x 1cm x 6cm strips
1 avocado, cut into strips
Japanese sushi mayonnaise
Roasted seaweed sheets (approx 6-8 sheets)
Sushi rolling mat
Soy sauce
Pickled ginger
  1. Marinade chicken strips in teriyake sauce. Cover and leave for 2 hours, overnight if possible.
  2. Cook the Japanese rice in a standard rice cooker, or cook over stove with 1 cup of water until the rice is cooked.
  3. Prepare the vinegar by mixing with sugar and salt over low heat until the sugar dissolves. Let cool.
  4. Spread the cooked rice on a flat plate and sprinkle over with vinegar mixture. Fold rice. The rice should be very sticky.
  5. Heat some oil in a pan and stir fry the chicken strips until cooked. Put aside and let cool.
  6. While the rice and chicken are cooling, prepare the crab sticks, avocado and cucumber by cutting them into strips.
  7. When everything is ready, lay a piece of roasted seaweed sheet on the sushi rolling mat. Add a thin layer of rice and selected ingredients (I made chicken/cucumber and crab/avocado). Add a touch of Japanese sushi mayonnaise.
  8. Roll the seaweed sheet over the rice/ingredients. Using the sushi rolling mat, condense the roll as much as you can. Pull back in the sheet, tightening the roll gradually. The roll needs to be tight and condensed. If it isn’t, it will fall apart when you cut it.
  9. When the roll is condensed, keep rolling along the sheet, at the end, dampen the edge of the sheet with water and this should enable it to stick and seal the roll.
  10. Repeat for all ingredients.
  11. When the rolls are ready, cut into inch long portions.
  12. Serve with soy sauce, wasabi and pickled ginger.
Serves 2 for dinner.

4 Thoughts on “coordination & therapy: if i can make sushi, you can make sushi

  1. Mark & Chi on November 26, 2009 at 1:39 am said:

    Yummy, thanks Cat!… I have to agree that it’s not too hard… like any rolling activity, however, I’ve come to expect the first one to look somewhat questionable! (perhaps that’s just me)

  2. LOL spot on, the first one is always a little lumpy or something 🙂 It’s soothing though, don’t you think? and it feels nice to create something pretty!

  3. Hi,
    Super post, Need to mark it on Digg

  4. Well-written. Thanks. I have been learning a lot about low-fat cooking lately. There are a lot of creative recipes using rice out there, the trick is finding one that really brings out the flavor of the rice you are using. Visit my blog if you’d like to read more. Thanks again for this blog – it is really informative.

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation