Roll-Your-Own Sushi

Name: Roll-Your-Own Sushi
Cuisine: Japan
Ingredients: Wasabi (Japanese horseradish) powder, mixed with water into a paste; Soy sauce; European cucumber, cut into long strips, salted, rinsed, and squeezed dry (see Classic Sushi Roll-ups); Japanese fish cake (kamaboko), cut into small pieces; blanched carrot strips; thin slices of very fresh raw fish, such as tuna or salmon; spinach, blanched, squeezed dry, and finely chopped; 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; 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); black sesame seeds avocado, sliced and drizzled with fresh lime juice; scallions, cut into long thin shreds snow peas, blanched and cut into strips

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

Ingredients

Asia
Japan
Fish course
Pescatarian
New Year

Ingredients

Method