Here’s a fun idea for a hands-on dinner party. Homemade sushi rolls. Sushi rolls are actually easy to make, once you get the hang of it. The most challenging part is finding the ingredients and the supplies needed to make the rolls. My town just happens to have a Japanese market so that was easy for me but you should be able to find most of the ingredients in larger supermarkets. Once you’ve assembled all of your supplies, you’ll need some time to prep a few items. I prepared everything the day of the party (it took about 2 hours) so plan accordingly. When your friends arrive, gather everyone around the table and you’re ready to roll.
Homemade Sushi Rolls
Ingredients
Sushi Rice
2 cups sushi rice, uncooked
2 tablespoons rice vinegar
2 tablespoons sugar
1 ½ teaspoon salt
Sushi Rolls
1 medium avocado, sliced into thin slices
1 cucumber, cut in half then slice into thin strips
2 carrots, peeled and cut into matchsticks
2 scallions, cut in half then into thin strips
Sushi grade tuna steak (about 6 ounces), sliced thin (if using)
I package crab sticks, torn into strips
1/3 cup sesame seeds
8 sheets of nori, cut in half crosswise
Pickled ginger, wasabi, soy sauce for serving
Spicy mayo, if desired: mix 1 tablespoon mayo with 1 teaspoon Sriracha sauce
Water in small bowls for fingers (to keep rice from sticking)
Directions
Cook sushi rice according the package directions. Rice will take about 20 minutes to cook. While rice is cooking, combine rice vinegar, sugar and salt in small glass bowl and heat in microwave for 30-45 seconds until sugar and salt dissolve. When rice is cooked, transfer rice to a large mixing bowl, add the vinegar mixture and fold the rice until thoroughly combined. Allow rice to cool to room temperature by spreading the rice onto a baking sheet lined with parchment paper.
Cover a bamboo rolling mat with plastic wrap. Lay one ½ sheet of nori on bamboo mat. Wet fingers with water and spread ½ cup of rice evenly onto nori. Sprinkle rice with sesame seeds. Turn the sheet of nori over so the rice side in on the plastic wrap. Place a small amount of cucumber, avocado, cucumber, crab sticks or tuna in the center of the sheet, do not overload. Grab the edge of the mat closest to you and roll into tight cylinder (see video). Cut into 6 pieces and serve with ginger, wasabi and soy sauce.
Note: I highly recommend you watch a YouTube video on making sushi before making the rolls. If you are using tuna, be sure to get sushi grade tuna. Tell them at the fish market that you are using the tuna for sushi.
An added benefit for all of your effort…leftover ingredients make delicious sushi bowls the next day. Start with some sushi rice in a bowl then layer all of the ingredients over the rice and splash everything with some soy sauce. I think I like the sushi bowls better than the rolls.
Judymatusky.com
Judy Matusky, RDN, LDN 
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