DIY Sushi

Who doesn't love some good sushi?  Actually, a lot of people don't... but they're fucking crazy!  

You'll Need

·      Strainer

·      Rice Cooker

·      Cutting Board

·      Sharp Knife

·      Bamboo Sushi Rolling Mat

·      Rice Paddle Spoon

·      Small Bowl of Water

·      Sauce Brush

·      Sushi Fillings of Your Choice

o     Crab

o     Shrimp

o     Fish

o     Eel

o     Cucumber

o     Avocado

o     Radish

o     Krab

o     Spicy Sauce (AKA Cock Sauce, thanks to the regal rooster that adorns the red bottle)

o     Etc.

·      Sushi Seaweed, Nori

·      Rice Vinegar

·      Sushi Rice (approx. 1 cup per roll)

·      Wasabi Paste

·      Soy Sauce

·      Pickled Ginger

·      Chop Sticks!

Here's How

1.    Using your strainer, thoroughly rinse your sushi rice.  This is important for making it sticky, icky, icky!

2.    Put the rice in your rice cooker.  Follow directions on your rice for water proportions and cooking time.

3.    While your rice is cooking, start chopping your ingredients.  Cut all vegetables and proteins into long thin strips.

4.    When rice is done, top with a couple splashes of rice vinegar.

5.    Roll out your bamboo mat so it is flat.  Place sushi nori on top of the mat. 

6.    Sprinkle sesame seeds over the sushi rice.

7.    Using your rice spoon, remove the rice from the cooker and spread a thin layer of rice on top of your sushi nori.  Spread rice to all the edges.

8.    Place your proteins and vegetables at one end of the seaweed, lengthwise. 

9.    Roll the end of the bamboo mat with your fillings, pressing the ingredients inside the cylinder-shaped sushi firmly with your hands.

10.  Using your sauce brush, paint the exposed edge of the nori with water.  This will help seal your sushi.

11.  Cut sushi into inch thick rolls.  If you want yours spicy, add a drop of Cock Sauce to the top of each roll.  After all, some like it hot!

12.  Serve with soy sauce, wasibi, and ginger.  And don’t forget to eat with your chopsticks you poser!