When you’re eating sushi at a restaurant, you need to be careful of which fillings you select. You also need to pay attention to how the rice is cooked because it may contain high-fructose corn syrup. If you make your own sushi at home, you can be sure it’s safe. This recipe takes a little time and skill, but the result is a nutritious meal that covers all the food groups.
- Yield: 4 Servings
- 1½ cups (275 g) uncooked sushi rice
- 2½ cups (587 ml) water
- ½ teaspoon salt
- 3 tablespoons (45 ml) sushi vinegar
- 4 nori sheets
- 9 ounces (250 g) shredded roast pork
- 1 cucumber, peeled and cut into sticks
- 1 carrot, peeled and cut into sticks
- Cranberry sauce
- Soy sauce
- Pickled gingerroot
- Place the rice in a saucepan with the water and salt. Bring to a boil. Cook according to the package directions. Remove the rice from the heat and let stand, covered, for 10 minutes. Stir in the sushi vinegar and let cool, uncovered.
- Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread ¼ of the rice over the nori sheet, leaving one edge with a ¾-inch (2 cm) strip free. Lay strips of the roast pork down the center of the rice and arrange the cucumber and carrot sticks over it.
- Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose the filling. Wrap the roll in plastic wrap and chill for 30 minutes. Repeat with each nori sheet.
- Remove from the fridge, slice widthwise into 1-inch (2.5 cm) pieces, and top with a couple spoonfuls of cranberry sauce. Serve with the soy sauce, pickled ginger, and wasabi. Store leftovers in the fridge for 1 to 2 days.