Name: Roll-Your-Own Sushi
Cuisine: Japan
Ingredients: thin slices of very fresh raw fish, such as tuna or salmon; Plenty of Sushi Rice (allow ½ to 2 cups cooked rice per person for a crowd of big eaters, less if you think people will be more restrained); scallions, cut into long thin shreds snow peas, blanched and cut into strips; blanched carrot strips; dried shiitake mushrooms, soaked for 30 minutes in warm water, drained, and cut into thin strips (discard hard stems); Toasted nori sheets (see Note), cut into quarters (allow about 2 sheets per person); pickled Ginger or store-bought; Wasabi (Japanese horseradish) powder, mixed with water into a paste; European cucumber, cut into long strips, salted, rinsed, and squeezed dry (see Classic Sushi Roll-ups); black sesame seeds avocado, sliced and drizzled with fresh lime juice; Soy sauce; Japanese fish cake (kamaboko), cut into small pieces; spinach, blanched, squeezed dry, and finely chopped

Preparation info

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Long ago a friend invited me to a New Year’s party. The host was originally from Japan, as were about half the guests. Food for the party consisted of an incredible array of sushi-making ingredients, in seemingly inexhaustible supply. We all just kept rolling sushi, eating, rolling, eating. As I remember, I wasn’t the only one who never stopped.

Roll-your-own sushi makes for a great party or buffet-style supper. Just make lots of sushi rice and have a good supply of sake or Japanese