STEP 3
Set up a rolling station
Arrange sushi components on the table, or set up a station on a nearby counter.
1. Mix 1/4 cup rice vinegar with 4 cups water. Pour into small bowls for guests to moisten their hands while rolling sushi, so rice doesn't stick.
2. Put 6 precut sheets of nori (7 1/2 by 8 in.) in a covered serving container to keep dry; mound sushi rice and fillings on platters or in bowls (vegetables together, seafood separately). Put condiments ― soy sauce, pickled ginger (1 cup), and wasabi (about 3 tablespoons prepared wasabi or 4 tablespoons powdered wasabi mixed with about 2 1/2 tablespoons water) ― in separate bowls.
3. Arrange ingredients, along with bamboo mats or plastic wrap, on the table or station.
Make the salad
STEP 4
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.
8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed
2 English cucumbers (about 1 1/2 lb. total), rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted roasted peanuts, chopped
1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
2. In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving
(see notes).
STEP 5
Roll your sushi
Here are two different styles of rolls to try ― the traditional maki and the free-form hand roll, which is even easier.
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