Sushi - Maki

 Maki

Ingredients:

3 cups uncooked sushi rice

Imitation Crab (any Japan Brand)

Seedless cucumber

Avocado

Seaweed

Bamboo Mat

Sauce for Rice – This makes a lot but you can refrigerate it and it lasts forever!

1 cup vinager

1 cup sugar

1 cup rice wine

½ tsp Salt

Prep: Cut cucumber into strips, discard the middle

 Cook rice then mix in about 1/2 cup to 2/3 cup or more of rice sauce depending on how sweet you want your rice.

Cover Bamboo Mat with plastic wrap and tape it to the bottom.

Place Seaweed on mat and fold seaweed 1 inch from the bottom.  Tear off the inch strip. (For this type of Sushi you don’t need as much seaweed b/c your not stuffing it with a lot)

Place rough part of seaweed up and spread the rice thinly onto it.  DO NOT PUSH DOWN HARD.  Just drag the rice around until there is a thin layer. 

*Notice Meehyun used the tip of the spoon to pull rice. Much easier!

Flip the seaweed over (rice will stick to seaweed). Make sure edge of seaweed in close to the bottom of the bamboo mat.

Put Crab, cucumber, and avocado (or whatever you want in your sushi) on the edge of the seaweed. 

 You can add Mayo (restaurants use mayo).  You don't really notice it's in there.

Use Bamboo mat to roll the seaweed over so that it covers all you put in the middle.  Tucking it under and then pull the mat out and then roll it a little more tucking it under.  Continue until the roll is completely rolled up.  Then while it is still in the mat be sure to squeeze the roll tightly to make sure it stays together when you cut it.  This will also help the stuff in the middle move to the outer edges so your end pieces have some yummies in it too!

 Sprinkle with sesame seeds if desired

 To cut the roll cover it with plastic wrap and then cut. 

(you only have to use plastic when rice is on the outside)

Sushi - Kimbob

Kimbob

This is made the same way as the Maki but the rice is different and it goes on the inside of the roll and you can fill it with whatever you desire but we used the following:

Fried Tofu

Spinach (cooked or not)

Egg (cooked with chicken broth and salt)

Crab

Pickled Radish

To make rice:
You need salt, seasame oil and seasame seed. sprinkle salt lightly on the top of rice and add 2 Tsp of seasame oil (for 2 cups of rice) and add seasame seed as much as you want. Add more ingrients as you taste.

Hayley enjoying her sushi!

You don't need to cover this roll with plastic to cut since the rice is on the inside.

Sushi (I forgot the name of these!)

Spicy Crab -

*All amounts were my guesses of how much b/c Meehyun doesn't measure so you may need more or less depending on what your little taste buds desire!

Mix the following to make the Spicy Crab:

Crab meat shredded

Chopped Green Onion

Sesame seeds (1 1/2 TBS)

Chili Sauce to taste

Mayo (1 TB)

Sesame oil (1 TB)

Soy Sauce (1 TB)

Then tear the seaweed in half and put rice on half as shown.

This is the spicy crab 

(which can also be added to top other rolls as seen in picture on the left side)

You then place spicy crab and what ever else you want in your wrap (remember I forgot what they are called!) I used cucumber, avocado, spicy crab and egg.  You then fold the wrap over covering the inner goods... and roll is as seen in following picture.

Then Enjoy!