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A Delicious Sushi Recipe You Can Totally Make At Home

Author:

Candice Kumai

May 04, 2016

Written by

Candice Kumai

Photo by Candice Kumai

May 04, 2016

Growing up with a beautiful Japanese mother in sunny San Diego, I learned how to master Eastern cooking and lifestyle methods in a Western world.

Before I began to even read or write, I knew how to cook and make sushi. My incredibly talented and detail-oriented mom taught us to make simple sushi—nori hand rolls. Nori is a type of seaweed that acts as a perfect wrap for various fillings.

Why eat seaweed?

Sea veggies are naturally low in both calories and fat. Seaweed contains amazingly high levels of vitamins and minerals—especially vitamins B12, C, D, E, and K and minerals including potassium, calcium, iodine, zinc, and fiber.

Seaweed could help maintain healthy cholesterol and blood pressure levels, and it's rumored to boost libido, too (ooh-la-la!).

So, start going green with sea veggies!

Today, I'm sharing how to make nori hand rolls, just like my mom taught me. They're the perfect treat on the go, for lunch, or as a power snack post-workout!

Candice's at-home Nori Rolls

Makes 4 to 6 servings

Ingredients

10 to 12 sheets toasted nori (seaweed)
2 to 3 cups cooked brown rice

Optional Fillers

Ripe avocado, thinly sliced
Fresh basil, stems removed
Cucumber, thinly sliced lengthwise
Fresh cilantro sprigs
Carrots, thinly sliced
Japanese kaiware sprouts
Japanese umeboshi plums, seeds discarded
Daikon pickles

Optional Proteins

Imitation crabmeat pieces or sticks
Smoked salmon, thinly sliced
Smoked tofu, thinly sliced

Optional Seasonings

Furikake (Japanese Mrs. Dash)
Toasted sesame seeds
Togarashi
Sriracha hot sauce
Reduced-sodium soy sauce, for dipping
Ponzu sauce, for dipping

Preparation

1. Using kitchen shears, cut the nori in half. You should have 20 to 24 half-sheets. Have ready a small bowl of room-temperature water.

2. Place the nori half vertically in front of you on a clean surface.

3. Place approximately 1⁄4 cup of brown rice diagonally on the bottom left corner of a nori sheet. Top with your choice of fillers, proteins, and seasonings. Tightly roll the nori into a cone shape around the filling and seal the edge of the nori with a dab of water.

4. Dip in your choice of sauces or just enjoy as is!

For more Japanese inspiration and fresh recipes, follow me on Instagram @CandiceKumai.