In these troubled economic times we are tightening our belts when it comes to eating out.  But I hate to let one of my favorite and very healthy eating experiences go by the way side.  Here’s how to make it for a fraction of the cost. 

 

3 ½ cups Japanese short grain rice

            Enough water to cover the rice 1 inch above

            3 inch square piece of giant kelp

 

            5 T. Rice Vinegar

            5 T. Sugar

            4 t. sea salt

 

Nori

Crab

Avocado

Cucumber

Soy Sauce

Wasabi

 

First make the sushi rice.  Put rice in a pot and wash the rice until the water is almost clear.  Then cover with water and add a 3 inch square piece of dried giant kelp.  Ask for Konbu at an Asian market.  It is easy if you have a rice cooker but if not, put the pan over high heat, cover and bring to a boil.  Then simmer for about 18-20 minutes, turn off the heat and let steam for 10 minutes without removing the lid.

While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl until the sugar is pretty much dissolved.  Put the rice in a very large bowl and drizzle the vinegar mixture all around.  This is where it helps to have a buddy fan the rice.  Carefully lift the rice so you don’t mash the kernels and drop it back into the bowl while combining together until at room temperature.

Finally lay a sheet of nori on a sushi mat and cover with 3/8 inch layer of sushi rice.  Dip your hands in water to keep the rice from sticking to your fingers. In a line down the center arrange some crab meat, thinly sliced avocado and cucumber strips.  Begin rolling using the sushi mat to make it nice and tight.  Once you create a log unroll the sushi mat and slice in 8 sections.  Repeat and serve with soy sauce and wasabi. Yum!