Recipe of the week:

Easy Home-Made Sushi!

Ingredients:

 

Seaweed paper (3-4 pages)

 

Sticky Asian Rice

 

Shashimi (When you call a Japanese restaurant this means just fish-- I usually order Tuna Shashimi to put in my sushi.

 

You can add: avocado, cucumber, anything you'd like!

 

Paper towels

 

Small bowl full of water

 

Scissors

Directions:

• Cook rice as directed on package, place it in a covered bowl in the fridge until cooled.
• Trim the sheets of seaweed so that one side is about 1 1/2 inches longer than the other.
• Dampen one side of each piece of seaweed paper and place it on a paper towel.
• Completely soak a paper towel in water then squeeze out the excess water.
• Lay the towel flat on the counter.
• Place rice on top of the wet paper towel patting it down with your hands into the same shape as the seaweed paper. (dip your hands in the water bowl as needed to avoid having sticky fingers!)
• Once the rice is flattened and sticking together place a sheet of seaweed paper over the rice.
• Place all filling ingredients along the LONG side of the seaweed (about 1 inch in from the edge).
• Put your hands UNDER the paper towel and use it to roll the rice and seaweed over the layer of fillings. 
• Once it is over the fillings pat down the rice (into a cylinder shape around them) until firm, then move towel back and continue rolling and firming the rice as you go (continue using the wet paper towel for support.
• Once the roll is complete use the wet paper towel to firm the cylinder shape around it, place it on a plate and serve. (Dip the knife you use in water before each slice this helps get a smoother slice each time!)
• ENJOY!