Today is the first Friday of Lent. That means a day of fasting and abstaining from meat. On these days, we usually eat a fish of some kind but this year, I wanted to challenge myself to make something new. Until Easter, every Friday, I will be posting a meat-free recipe. I hope you enjoy them (even if you aren’t abstaining from meat!).
We have previously made sushi before and Hubs continues to make it but I have never tried. I originally wanted to make tempura shrimp rolls but that delicious tempura batter has gluten in it so I decided to pan fry my shrimp in a gluten-free bread crumb substitute.
Before you even start with your rolls, you need to make your sushi rice. We always buy short grain sticky rice so I cooked up 2 cups. Medium or long grain rice will not stick together properly so do yourself a favor and get a bag of sushi rice. To season it, you need rice vinegar, sugar, and salt. Mix it all together and let it cool to room temperature.
You also need to prepare your shrimp before you roll. I didn’t want my shrimp to be smoking hot while I rolled so I cooked them up about 20 minutes prior to rolling. I cut each shrimp in half, tossed in the bread crumbs, and pan fried them in sesame oil. Let them cool on a cooling rack so the excess oil can drip off.
When you’re ready to assemble the maki, gather all your supplies. I made 3 types of rolls: plain cucumber, cucumber/avocado/shrimp, and cucumber/shrimp. Once the cucumber was cut and the avocado was sliced, I grabbed a piece of nori and placed it onto my sushi mat. I got the nori and the sushi mat in the Asian aisle of the commissary. You should be able to find it on a similar aisle at your local store.
First: put some rice on the nori and spread out as evenly as possible. Then, put your fillings in about 1/4 the way from the bottom. As you roll the maki, you will capture the edges and everything will be stuffed in nicely. Remember to stuff it as evenly as possible so your roll will be as tight as it can be. Keep a bowl of water nearby to rinse your fingers off. Your rice will be sticky!
As you roll, keep the mat out of the maki. It should be common sense but I admit, I rolled my mat right along with my first maki and had to start over. Whoops. Once you’ve got the maki in the mat all rolled up, squeeze it gently to ensure the roll stays nice and tight.
To cut the rolls, cut each in half. Then cut the halves in half, and then do it one more time to get a total of 8 pieces. Make sure to wash the blade with clean water prior to each cut. You want your knife as clean as possible when cutting the nori. I keep a bowl next to me to rinse my knife.
So, there you have it. Easy peasy! Below is the recipe in better detail with all the measurements.
- 2 Cups Sushi Rice, cooked
- 1 Cup Rice Vinegar
- 1 Tbs Granulated Sugar
- 1/2 Tbs Salt
- As your rice cools, heat the rice vinegar, sugar, and salt in the microwave for 30-40 seconds. Stir well
- Slowly fold in the vinegar solution into the rice. If the sugar and salt did not completely dissolve do not mix it into the rice
- Allow to cool to room temperature
Pan Fried Shrimp
- 2 Cups Raw Shrimp, cleaned
- 1/2 Cup Bread Crumbs
- Sesame Oil for frying
- Cut your shrimp in half and toss gently into your bread crumbs
- Pan fry until cooked through
- Cool on a cooling rack to allow excess oil to drip off
- Sushi Rice
- Pan-Fried Shrimp
- 1/2 Avocado
- Nori Wraps
- Sushi Mat
- Place nori wrap on sushi mat. Gently and evenly cover nori with your sushi rice
- 1/4 the way from the bottom of the roll, add your stuffings
- Wrap tightly
- Cut your maki in half, and then in half again, and then in half again to create 8 pieces
- Pat yourself on the back because you just made sushi!
Have you ever made maki or another variety of sushi? I’d love to see yours!