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Now I have admit that I'm not a sushi fan, but when Ilka said she wanted to learn how to make sushi with us, had all of the makings, and an instructional video (in French and heavily Japanese accented English...which led to a few laughs), I was more than game! I love eating the vegetable sushi, but never feel like paying $15 for it. And we all can admit that sushi is a culinary art form...So how could I say no?!

Read more for step by step instructions and lots of photos!

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The table before we attacked it and covered it in rice, avocado, etc. = )

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Starting prep. The great thing about sushi is you can put anything in it! Here you see shrimp, orange bell pepper, and cucumber.

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Finally to start applying what we'd learned from the video! All of our fillings:

Carrot
Cucumber
Celery
Avocado
Shrimp
Salmon filet (make sure you buy fish that are safe to eat raw. Ask your fish guy!)
Sweet potato
Orange bell pepper

You also see sushi rice mixed with brown rice. The trick to sushi rice is to cook as normal (No overcooking!) and then add about 4 tbsp of sushi rice vinegar and let it cool, making sure you spread the rice around to get the vinegar evenly distributed.

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Step 1!

Place your nori slick side down on your sushi mat. (On certain sushi mats, you want to use a specific side. Ours had no difference between them.)

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Step 2!
Wet your hands with a mix of water and rice vinegar and take a palm full of rice. Form a ball, but do not squash it! Place it on the nori, leaving about 1/2" space (the security space according to our guide!). Pull the rice to the right and then, like your playing piano, pat the rice down to the bottom edge of the nori. You should be able to see the nori through the rice. If not, it will be hard to roll it tightly!

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Step 3!

Roll the mat forward, stopping at the security space and making sure it's rice and filling free. Apply "plessure" to the sides (but not the top) of the mat to make the roll tight. Pull back and roll all the way over, including the security space this time (which should end up on the bottom of the roll). Press tightly again on the sides and...

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Tada!! This was my very first roll! Carrot and avocado. Not bad if I do say so my self = )

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First roll after cutting (you need a VERY sharp knife and it helps to dip the knife in water before each cut)

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YAY FUN! Sushi making is a great way to have fun with friends. It's like edible arts and crafts...we were stuffed by the end of the night and still made about 8 rolls that we could have for today's lunch.

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The inside out roll is actually easier than you think. Coat your sushi mat all the way around with Caran warp. Once you've put the rice on the nori (no need for a security space this time. Oh my!), flip the nori rice side down on the plastic covered mat. Place the filling on the face side of the nori and roll. Coat the outside in sesame seeds.

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Ilka's pride and joy roll. Salmon, avocado, and cucumber. Beautiful!

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Banana "sushi" for dessert  = ) We just weren't adventurous enough to try to Tropicana roll: banana and avocado. Maybe next time.

 


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