Sushi Sushi Sushi

Keep money in your pocket and enjoy homemade sushi at the same time. What in the world is better than that?! The greatest aspect about this recipe is that you're highly encouraged to choose/use ingredients of your liking, not just what's shown below. 

Sushi is healthy, a superb party treat (and cooking show for guests), but ultimately so TASTY and fulfilling.

To start, you need to make a trip to the local Chinese supermarket. Tick these off your grocery list:

A package or two of seaweed sheets. I used to eat snack-sized smaller pieces of seaweed all the time, especially at school and loved grossing others out. It's an acquired taste to eat by itself, but it's a light and salty nomnomnom...

Rice. Any kind is basically alright; this specific brand is good for your wallet. Prepare accordingly, add equal amounts of sugar and rice vinegar for "sushi rice" taste, salt to taste -- and it's important to let the rice cool completely to room temperature, or else it will warm the seaweed and won't spread easily.

For this sushi, imitation crab meat/fish cake was used -- it has an extremely good flavor! Real fish, imitation fish, or anything you want can be substituted of course! Don't forget cucumbers, too.

For an excellent California roll-inspired mixture, shred the logs and mix with mayonnaise. So tasty.

You can even use sliced ham and rolls of egg. Egg was prepared by pouring mixture into a pan so it just covers the surface, then rolling the pan around to cook evenly, and peeling off a fine thin layer of egg. 

Perhaps sliced roasted peppers? It tastes amazing in sushi.

Two important staples: sliced avocado and toasted sesame seeds.

And finally, sushi cannot be consumed properly without that side of wasabi. Snatch a can of wasabi powder and mix with water.

At this time, grab a large ziplock bag, place your cutting board in front of you, and position all your ingredients close by to start the sushi show.

After a few experiments, this piece of advice was born: for sushi with rice inside, use the entire large sheet of seaweed. For sushi on the outside, it's best to cut the sheet in half.

Thus, we start with a roll with rice on the outside. Place the halved sheet on top of a ziplock bag.

Smear rice on one entire side, and don't try to make it 100% even. Sprinkle with sesame seeds, flip it over, and add any combination of ingredients!

Next, using the ziplock bag (it avoids rice sticking), slowly roll and squeeze and tuck.

Homemade sushi ends usually aren't gorgeous looking, but still scrumptious. Now, it's very important to wet your knife when slicing sushi so nothing will tear or stick. This is a roll with rice on the outside.

Now try rice on the inside. Smear on one side and add the pickings.

Slowly and carefully (regardless you will get tears and spillouts) roll and tuck.

Slice into pieces with a wet knife.

The best part is you can add anything you want. Go all out! For thicker rolls, use the entire sheet instead of halves.

And finally, it's time to enjoy the fruit of your labor. All finished!

Enjoy~!