Recipe of the Month: DIY Sushi

by GRP biathlete Margie Freed

You might not think of sushi as a go-to simple dinner, but with the right attitude and some basic prep, it can be relatively straightforward. Dinner also doesn’t need to be a chore and sushi night can be a great way to make a nightly necessity into a fun activity with friends and family. It’s hands on, creative, and delicious! I felt particularly ready for something other than pasta after traveling on the road for a long time, and felt like sushi would hit the spot. Somehow I was able to find the ingredients at a small Italian grocery store and satisfy this craving! This recipe makes enough sushi for 2 hungry people. Feel free to personalize the veggies and protein to your liking. The flavor will still be there.

Ingredients: 

1 c sushi rice 
Package of seaweed sheets (sushi nori) 
1 medium carrot
1 medium cucumber
½ avocado
½ block of tofu 
8 oz. Smoked salmon (or other protein)

Toppings: 

Soy sauce or other dipping sauce 
Wasabi 
Pickled ginger 

Instructions:

Start by cooking the rice as directed. The rice will need to cool to room temperature so it’s best to do this first. 

As the rice cooks (and cools), prep the veggies and protein. Thinly slice the carrot, cucumber, and avocado into 2-3 inch sticks. Cut your protein into slightly larger strips. 

When the rice is cooled you may begin rolling your sushi. On a cutting board, lay 1 sheet of seaweed. About 1 inch from an edge, lay out a strip of rice, flattening it to be about 2 inches wide and ½ cm thick. On top of the rice place some veggie strips and protein. Start rolling the sushi from the loaded end, going slowly and being firm but not aggressive with the roll. Once finished, dab warm water on the end of the seaweed and complete the roll to make it stick. 

Let the sushi roll rest for a minute to solidify a bit before slicing. Slice into 1 inch thick rounds. I have found it works best to use a sharp knife using a sawing motion but NOT using a serrated knife. It is ok if the roll falls apart, just keep practicing! Sushi bowls also taste good (all the same ingredients but not in sushi roll form). 

Using chopsticks or a fork, dip the rounds into soy sauce, and enjoy with ginger and wasabi to your liking. 

Have fun and be yourself. I have made this dish many times and still mess up the rolling.