First off, I want to get the record clear on a few things:
Everyone in my family loves sushi rolls. But we live out in the mountains, which means there is nary a fresh fish in sight. My four year old is especially obsessed, so when we make “sushi” at home we don’t use raw fish, but whatever we have on hand– often a concoction similar to a California roll.
I know that true sushi chefs spend a lifetime fine tuning their craft, and what I’m about to share with y’all isn’t a fine tuned craft. It’s just some good ol’ fashion, tasty fun.
I don’t know what the terminology is for what we make, so I’m just going to use terms that are familiar to me. Don’t be persnickety. Just read on and enjoy, and if you’ve never ventured into making rolls at home before don’t think that they are intimidating!
Marinating salmon with soy sauce, maple syrup and some garlic. It’s so simple, yet shockingly delicious. My 12 year old is strongly against salmon, but even she couldn’t resist picking at it once it was cooked!
To make the rice super easy and tasty, I use rice vinegar and a bit of honey to sweeten it. Throw it in a rice cooker with a bit more water than you would normally use. Even though it’s very un-asian, I like basmati or jasmine rice.
We rarely use the same filling twice, but I like to follow the general guidelines that involve juxtaposing ingredients together. Even though the specifics vary, I like to include:
- Something soft (cream cheese, avocado) and something crunchy (carrots, cucumber)
- Something spicy (Srirachi, hot oil) and something sweet (mango)
- Something salty (soy sauce) and then something to balance out that flavor (chives, salmon, shrimp)
I feel like if you hit those elements then it’s always delicious! We try all kinds of things, just based on what we can find around us an in the backyard– like peaches and green beans.