I bought short-grain rice -Nishiki brand. I bought a tube of Wasabi paste. I also bought sheets of Nori - aka seaweed sheets. Do you see where this is going? I tried both Asian stores in town to find pickled ginger, but to no avail. I also bought a nice avocado. I had some cream cheese in the fridge, but I wish there had been more. (oops!) I found rice wine vinegar at Big Lots. (you can find interesting ingredients there at times.)
Then came Saturday. The rice was prepared according to the directions I had read. I put it into the big bowl to cool. It came out great - except that a layer stuck to the bottom of the stainless steel pan. (Hint - add water and heat to boiling again; let sit for a while and scrape with a metal spatula. It will come off.)
I seasoned the rice with the vinegar mixed with a bit of salt and sugar. Then it had to cool to room temp. (or close -- I was too anxious to get going.)
I used my nice new sushi rolling bamboo mat covered with plastic wrap. A sheet of seaweed - rough side up- was covered with rice. You wet your hands to handle the rice so it doesn't stick to you so badly. A bowl of water beside you as you work is essential. Then add the other ingredients.
Next you roll it up neatly. (Watch a few videos on youtube to see how to do it before you start.) Finally you cut it up and put it on a plate.
I don't have fancy sushi dishes but a normal plate works just fine.
That squeeze of wasabi on the side was enough for the entire plate of sushi. It was quite spicy.
I would say for a first time, this looks pretty darn good!
And yes, I did eat with the chopsticks.
Until Next Time,
Stay Creative
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