This is one of my favorite DIY Sushi recipes. Working above a sushi restaurant is tempting to say the least but buying sushi for lunch everyday can be pricey. I manage to make 10 hearty rolls at home for under $20 (keep in mind I already had brown rice and sauces)! I feel a lot better about spending $2 on lunch compared to the $11 restaurant price! There is no need to be intimidated when it comes to making sushi. There is also no need to purchase a sushi rolling mat (unless you want one of course). I find the most important factor in making successful sushi to be good sticky rice. I use organic medium grain brown rice for this recipe. I make it in a rice cooker so I never have to worry about under cooking or overcooking. Another myth I would like to dispel is that your rice has to be fresh and warm to roll. I generally roll my sushi in the morning before work and grab the prepped brown rice right out of the fridge. I actually find it is easier to work with in this state. I also skip adding rice vinegar or other products to the rice as I find mine is already the right consistency to work with so why bother.
So let’s get started!
- Nori Seaweed
- Sesame Ginger Jackfruit
- Brown Rice
- Sweet Potato
- Hot Mustard
- Liquid Amino, Tamari or Soy Sauce
First I begin by getting my fingers a little wet so the rice does not stick to them. I then press down an even layer of brown rice over the nori. I like to work with the shiny side down and duller side up just for presentation purposes. However it makes no difference either way. I like to leave a ¼ of an inch clear on the side where I stack the ingredients and a full inch on the other end. I prep the veggies with a light steam.
Now it is time to add the veggies!For this roll I used sweet potato and asparagus. I then added a generous amount of sesame ginger jackfruit (purchased at sprouts) and hot mustard. I generally try to keep all ingredients within an inch measure on the nori.
Finally it is time to roll!You are going to want the veggie side closest to your body. I will lightly wet my finger and run it along the exposed inch at the far end of the roll. It only needs to be slightly wet to stick. Now you can lift the nori on the veggie side and tightly roll. You are almost going to want to squeeze and tuck for the first roll.
Yum Yum!Now to cut up this tasty treat! I am sure there are other techniques out there but I have found success using a serrated knife. I hold the sushi firmly and close to where I am cutting and voila you have a delicious sushi lunch that all your coworkers will envy!
Rebecca is an admissions counselor for NTI who loves living a sustainable, compassionate and healthy lifestyle and hopes to inspire the same passion in others.
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