Easy Homemade Sushi
This easy homemade sushi is delicious, simple, and can feed a crowd! With only a handful of ingredients, you can make sushi just how you like it at only a fraction of the cost. Just prep your ingredients, assemble, roll, cut, and enjoy!
Ingredients
- 4 Cups Calrose rice rinsed and cooked
- 1/2 Cup rice vinegar
- 1 Cup frozen popcorn shrimp air fried or oven baked
- 1 medium cucumber julienned (or thinly sliced into strips)
- 1 fresh avocado sliced
- 1/2 block cream cheese sliced into strips
- 1 package nori seaweed sheets
- 1/4 Cup soy sauce for dipping optional
- 1/4 Cup Yum Yum sauce for dipping optional
Instructions
- The first thing you need to do to prep for this delicious treat is to make your Calrose rice. There is no special trick here. You just simply follow the package instructions. Read the instructions and DO NOT RINSE the rice. Just measure out the appropriate amount of water and rice and allow to cook on a low temperature until all the liquid is absorbed. Then, set your rice to the side to cool slightly.
- Next, oven bake or air fry your popcorn shrimp and set it to the side to cool slightly.
- Then, julienne (thinly slice into strips) your cucumber. I use a potato peeler. Slice your avocado and cream cheese.
- To begin assembling the sushi rolls, lay out a nori sheet on a clean dry surface and wet your hands with the rice vinegar. Proceed to press the rice into a thin layer on top of the nori sheet.
- Once the nori sheet is covered with a thin layer of rice, begin assembling the filling in a thin layer on the edge nearest you.
- When filling the sushi rolls, start with a layer of cucumber, then add a strip of cream cheese and avocado. Last, add the cooked popcorn shrimp on top. You're now ready to begin rolling.
- Starting with the edge where you have assembled the fillings, begin tightly rolling the sushi away from you. You may need to wet your hands again in the rice vinegar to keep the rice from sticking.
- Continue to roll the whole sheet.
- After experimenting, I found that the easiest way to cut the sushi was with a really sharp serrated bread knife. You will want to be careful not to press down on the sushi as you cut, so that it retains its round, full shape. You could use a very sharp chef's knife for this or a sharpened serrated knife.
- Each sushi roll should produce six to eight small cut rolls, depending on how thick you like your sushi. Once cut, you can serve immediately or refrigerate for up to four days.