Homemade Sushi, yum!

I love to make sushi as it is my favorite food.  I could eat it everyday!  This is the ONLY time my family gets white rice.  Anything in moderation is OK, so I don’t feel bad.

The rice is sushi rice you can buy at any grocery store that has an Asian isle.  I have tried the  brown sushi rice but have had a little trouble getting it sticky enough.

The rice I make in a rice cooker or vegetable steamer.  It works so much better than the stove top.

Mix a little rice vinegar and about 1TB of sugar in the rice.  Alter it as you see fit for taste.

Mix when rice is hot and serve immediately as cold sushi rice is not good and spreadable.  If you are dong rolls rather than my buffet style you still need to use the rice before it gets cold.

My cousin from Japan taught me how to do rolls this way, thanks Kima!  This is my favorite way to eat sushi at home and my 4 year old loves it!

Cut whatever vegetables you can think of in strips.  You will also notice I have egg salad (made with only 1TB of light may, little mustard and salt and pepper to taste.

I forgot to cut the imitation crab when I took the picture so that is the only thing missing from the pic.  I also attached pics on how to roll it.

The seaweed is bought in larger sheets and I just cut each piece into 4 equal squares.  you have to cut about 1/4-1/2 inch off of it first to make it square.

I like this way because you can make a different tasting roll each time and the kids have fun making them. 

You can also flip the seaweed over and roll it the opposite way so the rice is on the outside after the roll.

Hope you like it!  If you try it let me know what you think!