Making sushi at home is easier than you might think and tastes just as good as your favorite sushi joint. Just making the sushi in itself is a fun and unique experience to do with your date especially if you’ve never done it before. Experiment with different fillings and enjoy custom sushi rolls without the large bill at the end of the night.
One of my husband’s top date nights would likely involve a trip to the sushi restaurant where we eat an abundance of raw fish and other rolled delicacies. I can’t handle the raw slices of fish, but I do enjoy a good California roll just as much as he does. What I can’t appreciate is the price. A few rolls and a few cocktails and we’ve already spent $50 and I’m not even sure that I’m full. So to save some cash, we decided to try to make our own.
The good news — you don’t need a rice steamer, a bamboo mat or any special equipment to make restaurant style sushi rolls. With a bit of patience and perhaps a little practice, you may never pay $15 a roll again. The best part is that you can customize your sushi rolls as you see fit — add shrimp or salmon, an assortment of veggies or if you have access to fresh, sashimi-grade fish, you can include that too. Be sure to buy some wasabi, a good quality soy sauce and a little ginger, and your dining room table will feel just like the sushi restaurant. If your table can handle it, feel free to do a few sake bombs too. We’re all about being authentic around here.
Avocado, cream cheese and cucumber sushi roll recipe
Yields 2 rolls
- 3/4 cup Japanese sushi-grade rice
- 1 cup water
- 2 sheets nori seaweed
- 1 avocado, diced
- 1/4 cup of cucumber, seeded and julienne sliced
- 1/2 cup cream cheese
- 1/2 teaspoon minced garlic
- 1 tablespoon diced onion
- Sesame seeds
- Pour rice and water into a saucepan and prepare according to the directions on the bag. Let cool.
- In a small bowl, mix together cream cheese, garlic and onion until combined. Scoop the mixture into a plastic bag and snip off the corner. Place a sheet of seaweed on a flat surface. About a half inch from one edge of the seaweed, squeeze a thick line of the cream cheese from one side to the other.
- Next, spread half of the avocado right next to the cream cheese and finish by doing the same with half of the cucumber. Tightly roll the seaweed around the filling and set aside. Repeat with the next roll.
- On a sheet of wax paper, scoop out half of the cooked and cooled rice. Using another sheet of wax paper, press down and form a thin square with the rice that is as long as the rolls you prepared. The rice will be super sticky so try to avoid touching it with your hands. Sprinkle a generous amount of sesame seeds on the top of the rice and then flip it over onto the other sheet of wax paper so the sesame seeds are on the bottom. Carefully peel away the wax paper from the top to reveal the plain rice side.
- Place the roll on the edge of the rice and carefully start rolling, peeling away the wax paper as you go. When it is completely rolled, wrap the wax paper around it and squeeze it so the roll gets super tight.
- Move it over to a cutting board and slice it using a sharp, serrated knife.
- Serve with soy sauce, wasabi and fresh ginger slices. Don’t forget the chop sticks!