Sushi is a big deal these days… unfortunately, it’s always so expensive and it’s not always that tasty. The answer to this problem: homemade sushi. It’s actually quite easy to make, you just need to take your time.
This recipe does not have exact measurements because I did it kind of randomly. I used coconut milk to flavor the rice and smoked salmon instead of raw fish. Feel free to customize your sushi however you want – use different vegetables, fishes, etc.
With these approximate proportions, I made about 35 sushi.
4 sheets of seaweed
2 cups of basmati rice
2 cans of coconut milk
4 cups of water (for the rice)
4 tablespoons of rice vinegar
1 pack of smoked salmon
Sesame seeds for flavoring.
1. Cook the rice with the water, coconut milk, and rice vinegar. Do not put in all the liquids at once – add them progressively, depending with how sticky you want the rice to be. (more water = more sticky). Flavor the rice with some salt.
2. Let the rice cool for about 30 minutes.
3. Cut the salmon, cucumber, and avocado into thin strips.
4. Take a sheet of seaweed. Spread rice on top of it (about 1 cm thick). At the edge of the sheet, add some vegetables so that span the length of the sheet (you want there to be vegetables throughout the roll).
5. Take the edge of the seaweed sheet and roll it tightly. To keep the edges together once you have completed the roll, wet the seaweed with some water.
6. Using a sharp knife, cut the roll into individual sushis.
7. Sprinkle with sesame seeds.