My beau and his daughter introduced me to a few new ingredients which have rocked my sushi world: cream cheese and umeboshi plum paste. Wow! Totally untraditional but super delicious is to had a few dabs of cream cheese and then spread a thin layer of umeboshi plum paste on it before adding other veggies or smoked salmon. The texture and flavor combination works supremely well.
In this version I do not mess around with raw fish; we just stuck to smoked salmon and marinated tofu. But if you want to venture into raw fish land, have at it!
While you don't have to have a sushi mat, it does make a firmer, more compact roll. I lived without it for years but since my home now has one, it's fun to make rolls with the mat.
Remember that this ingredient list is all optional, use whatever veggies you like!
Homemade Sushi Rolls
2 cups sushi rice
3 cups water
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
marinated tofu, sliced in 1/2 inch spears
shredded carrots or julienned
1/2 inch spears cucumber
umeboshi plum paste
Place rice in water in pot and bring to boil. Reduce to simmer and cook for 15 minutes. Whisk sugar into rice vinegar until dissolved. Scoop rice into a bowl and pour sugar vinegar over and toss well to combined. Allow to cool at least 20 minutes.
Place a piece of nori on your sushi mat or on a dish towel. Spread about 1/2 cup rice on 1 piece of nori, leaving at least 1 inch border all around. Place your protein in a long row on the rice near the edge of the nori closest to you. Place veggies along the protein line, pressing them close to the protein. Dab cream cheese in little pieces along protein and smear umeboshi paste along the cream cheese. Once you are done adding your veggies, gently roll the edge of the nori away from you into a roll, rolling slowly and carefully. Just before you reach the edge, dab your fingers in some water and dab it along the edge of the nori until it softens and roll it completely, pressing the edge into the roll to seal it. If you are using a mat, roll it within the mat and squeeze it to compact it. Release it and use a serrated knife to cut it, dipping the knife in water to make it easier to slice through the roll. Serve with soy sauce and wasabi.
Recipes currently inspiring me:
Cold Noodles with Miso, Lime and Ginger at Smitten Kitchen
Wineberry Lemon Balm Sorbet at Garden of Eating
Summer Vegetable Corn Chowder with Chive Ricotta at Eats Wells With Others