Japanese Sushi / Sushi / Homemade Sushi

Initially I got introduced to this Japanese Sushi by my husband, he was emphasizing more about this Sushi. I did not give that much importance as I already knew his special liking towards all Asian food. In fact, I used to tease him that he would have definitely got married to a nice Chinese or Japanese girl if we were not married. !!! I did not like this Sushi a bit at first sight in Las Vegas, thought something was made out of left over rice. After tasting a Sushi roll, no change in my feelings at all. It was too cold and could not feel that taste of the inside veggies too. It was too cold and sour. Knowing that its a healthy option for me, ( as it requires zero oil ) my mind was constantly thinking how should I like this Sushi. How could I make it better to satisfy my tongue. Here comes the Magic Man, my husband. He understood what i exactly felt about the Sushi.

He made the Veggie Sushi at home with no deviations in the preparation process. His Vegetable Sushi came out extremely well and we all loved it. Seriously, I loved those Sushi Rolls. It was not too cold for me, all Sushi Rolls were made at room temperature and I could enjoy the taste of the veggies individually. With a slice of pickled ginger and a tiny bit of Wasabi on its top took us to heights. As we were exhausting the Sushi plate faster, he had to keep up his making speed. Finally, he was fortunate to enjoy 2 Sushi rolls only.!!! This recipe is totally my husband's and the process is also defined by him. Credit or criticism directly goes to him. Feel free to prepare and pass on your valuable comments to him. 

Mmmm...I could hear your questions. Why can't we make an Indian Sushi ? Yes, I am planning to slowly murder the Sushi with my hands in the next coming weeks and will blog my results. Friends who enjoy the authentic Japanese Sushi, kindly forgive me for this trial process. I cannot control my imagination wings.

Ingredients 

As Shown in the Picture.

Sushi Rice - 1.5 Cups
Rice Vinegar - 2 tbsp
Roasted Sesame Seeds - 3 tsp
Lite Soya Sauce - As Required
Wasabi Sauce - As Required
Pickled Ginger - As Required
Avocado - 1 ( Sliced as shown in the picture )
Carrot - 1 Medium ( Sliced as shown in the picture )
Cucumber - 1/2 Medium ( Sliced as shown in the picture )
Dried and Roasted Seaweed Sheets ( Nori ) - As Required.
Salt - 3/4 tsp
Sugar - 1.5 tsp
Rice Vinegar - 3 tbsp

Preparation 

Cook the Sushi Rice first. Add 2 cups of water for 1.5 cups of Rice. In a small cup, add 3 tbsp of Rice Vinegar, 1.5 tsp of Sugar and 3/4 tsp of salt. Stir the mixture till the sugar and salt dissolve in rice vinegar. Gently pour the rice vinegar mix into the cooked rice and mix thoroughly. Rice texture and taste mainly determines the taste of the Sushi. 

Wash and the veggies and cut them as shown in the picture. Roast the Sesame seeds to golden brown. 

As we don't have the Sushi Mat right now, on the wooden cutting board, place the thick big Ziplog Bag. First place the Roasted Seaweed Sheet.

Spread the Sushi Rice now on top of the Seaweed Sheet uniformly. A thin layer of rice would be more than enough to make a Sushi. 

Place the cut veggies on one corner of the rice spread as shown in the picture. We placed 2 carrot sticks, 2 cucumber sticks, 3 slices of avocado. Don't stuff more than this as it would be difficult to roll the Sushi. 

Start rolling the Sushi from the veggie side towards the other side carefully. After you roll one round, gently press the roll and continue rolling. This will enable the Sushi to get into shape correctly and firmly.

After you roll completely, cut the Sushi rounds and arrange them on a serving plate in a way you desire. Sprinkle some roasted sesame seeds on all the Sushi and gently pour few teaspoons of Soya Sauce on top of the sushis and serve them with pickled ginger slices and a bit of wasabi sauce. Enjoy the Sushi platter with joy.