Even the most finicky fish eaters will love this easy to prepare sushi recipe from actress Sonia Satra! “This is a fun activity for a group – whether kids or adults, and there are options for many types of diets!” says Sonia. “Vegan, vegetarian, gluten-free – they can all make their own accordingly. Go easy on the rice for an even healthier option.”
3 cups short-grain Japanese rice
1/3 cup rice vinegar
10 nori sheets (dried seaweed), halved
Your choice of: crab, shrimp, sushi grade tuna or salmon
Sesame seeds (optional)
1 tomato, seeded
1 cup watercress, chopped
20 asparagus spears, trimmed and blanched
1 romaine lettuce heart
1- Cook the rice as normal, and transfer to a big bowl when fully cooked.
2- Mix the vinegar and salt together; sprinkle it over the rice and let sit while you prepare the nori sheets.
3- Spread a nori wrap over a bamboo sushi mat (or a plate, if you don’t have a bamboo mat.) Spread the rice evenly over the nori wrap, pressing down lighten to adhere it. Wet your hands as needed to keep the rice from sticking.
4- Peel the cucumber, avocado, and asparagus. Slice all vegetables into long, thin rods, and set on a plate nearby for easy access.
5- Cut your choice of seafood into long, thin slices, and set them aside also.
6- Gently, flip over the nori rice-side down on the mat. Arrange the vegetable and seafood rods along the bottom third of the nori. If you like wasabi, spread some in a line next to the vegetables (use sparingly).
7- Time to roll! Starting with the side near you, roll the vegetables up in the nori. Use the bamboo mat to press it down as you go – this will keep your sushi roll from falling apart.
8- Slice the sushi roll in centimeter-wide slices. Use a sharp knife and moisten it with a damp cloth between slices to keep the cuts clean. Enjoy!