Hey all you sushi lovers!! If you have ever thought about making your own sushi? Maybe you have… maybe you have not!? Whelp, I am here to encourage you to do it!! It is easy. There is a little prep work involved, but nothing you CAN’T handle!! Trust me!! And if you’re anything like my family of 5 that LOVES sushi, but it cost and easy $100+, every time we eat it! Actually, it cost that every time we eat out as a family. Soooo ya….we don’t do it often. But making it at home, it is much easier on the pocket book. On top of that, we really do enjoy making and eating it, we make it typically once a month.
I am not telling you when to make it, but I find that due to a toddler, older kids and their sports, homework and social life, this is a meal for the weekend. It isn’t a quick meal but it is totally worth it!!
A few things before I get started. You can scroll down to the bottom where you can print the recipe(s) one for Sushi Rice and the other for California Rolls. OR you can read on for some of my suggestions that I find helpful when making this.
Like any trade, you need certain tools to do a job properly. And cooking is no exception. I will be putting up a “favorite kitchen tools” post soon. So be on the look out! But right now, sushi making tools. I have made this meal more times than I can count. I have made it many times without some of the tools I am going to share. I have definitely found that having these makes the job easier and more efficient.
First things, if you think you will make this meal more than once, I highly suggest getting a Wooden Sushi Bowl for the rice. Sushi rice is a tricky beast. Every once in a while, I still do something wrong. No clue what I do, but it just isn’t perfect. Still delicious and edible, so at least there is that. But having the bowl helps with consistency. And you will need a bamboo roller in order to make the sushi and instead of buying it separately, this Wooden Sushi Bowl comes with a roller and wooden spoon. Perfect!
Another tool I HIGHLY recommend is a sharp knife. There are some great Sushi Knives out there, but a good solid knife that won’t break the bank is just fine!! Your choice, just make sure it is sharp. Otherwise you will mash your roll as you try to cut it!!
I did mention the bamboo roller, if you don’t get the bowl, get this at the very least. You do need a way to roll your sushi. Unless you make a hand roll, that is an option also.
I have this handy tool that I use to cut the cucumber. Lets call it a cucumber cutter, that is not its official name, but it does the trick nicely! You definitely do not need it, just makes prep work faster.
I don’t know if a food processor is a standard kitchen tool?!? Only you know the answer to that. And I am not sure what other suggestions I have for you to, more than chop, but not quite puree, your crab. Except for a food processor. I have a Kitchen Aid one, and it works great. There are many options and price points. Go nuts!
Alright, now that we got that out of the way… SUSHI!! I did my best to write out step by step instructions on how to prepare, make and roll the sushi. If you take those instructions and also go to my Instagram account and look at my “Sushi” highlight. I think the combination of the two it should help a lot. I’ve had a lot of trial and error. I hope my words and insight helps.
Please let me know if you end up making this! Tag me in a photo or comment below! I love hearing from you!
Happy rolling ~ Jeanne
- 20 oz imitation crab - flake style
- 1/4 cup mayo give or take depending on how much mayo you like. I do not like a lot
- 1/4 cup sriracha (optional) also give or take on how spicy you like it.
- 1 english cucumber, peeled, and remove seeds
- 2 ripe avocados, sliced
- package of Nori
Condiments: my personal suggestions
- soy sauce
- jalapeño, thinly sliced
- hot sesame oil
- Sriracha sauce
Tools: Having the right tools make a difference. (you can refer back to blog post for links to tools)
- cucumber slicer
- food processor
- bamboo roller
- plastic wrap
- good SHARP knife
- CRAB: In a food processor, using the pulse button, chop up the imitation crab. Do small batches otherwise it will mush up some and not the rest. You only want to break it down into small fine flakes. It can quickly turn to mush. You want it still on the light fluffy side. This can take a few times 😉Transfer into a large mixing bowl.
- Once crab is all chopped and in mixing bowl. Add in mayo. Just enough to incorporate into the crab. You do not want it too wet. Little goes a long way, you can always add more, you cant take away!
- Divide crab mixture if you would like both spicy (add in Sriracha sauce) and regular California rolls.FOR SPICY CRAB: Same as adding Mayo. Add and mix to flavor of choice. Just be mindful not to get it to wet.Cover and put in fridge if you are prepping for later, otherwise set aside.
- CUCUMBER: Peel and cut in half. Then cut the 2 halves in half again. Take a spoon and spoon/scrape out the center of seeds, leaving a half moon looking cucumber.If you have the handy cucumber slicer as mention in the blog post. Slice your cucumbers. Otherwise, using a knife, slice thin 1/2 inch or less slices of cucumber.
- AVOCADO: Cut in half and remove seed. Cut each half in half again, and make thin slices of avocado. Remove skin and gently separate avocado slices.
- NORI: Take a square piece of Nori, fold in half, should be crunchy so be careful. Press along edge to break Nori in half. Gently separate the two pieces. Do this to about 4 squares of Nori. Each square makes 2 rolls. So Break as many as you think you need or break more later if you need to.
- MAKING ROLLS: before you start, wrap your bamboo roller with plastic wrap so the rice doesn't stick to the bamboo. Get a small bowl out, fill with water and drizzle with oil. This helps keep the rice from sticking to your fingers. And have a paper towel to wipe off knife each time you cut a roll. It gets sticky from the rice. Maybe throw a hand towel over your shoulder as you will be washing rice off your fingers, a lot!
- ROLLING: Lay a piece of nori on top of bamboo roller, smooth side down. Add a small handful of sushi rice to rougher side of Nori. Using your fingers press the rice around the Nori to get a thin even layer. You DO NOT need to have ever inch of Nori covered with rice. There can be patches of Nori showing through.
- Turn over Nori so rice is facing down. On the sheet of Nori, about 1/4 way closest to you, add a slice or two of cucumber, then a single layer of avocado on top of the cucumber. Then take about a serving spoon size (I use my fingers) of crab and put it on top of the avocado. Do this until you have a layer of crab on top.
- Making sure your Nori is to the edge of the bamboo roller, grab Nori and bamboo and roll the nori in on itself and press down. Leaving a little Nori on the edge so you can continue to roll and have that little bit seal the roll. Don't get frustrated and they might not look pretty at first. This does take practice. After you have your roll all together, cut in half and then into 1 inch slices.I found that if I dip my knife edge in the water and oil bowl, get a little of that to run down the blade, it makes it easier to cut. I also wipe down my knife after each roll to remove the rice build up. Continue each step until you have made however many rolls you would like to have!
- NOW ENJOY! How do you enjoy your sushi? We add sliced jalapeños to a couple rolls and a dollop of Sriracha sauce on top of that. We also drizzle a little Hot Sesame Oil on some or add it to the dipping bowl of soy sauce. And of course Wasabi! The hotter the better! 🙂