My first attempt at making sushi at home. It was not as difficult as I thought and you will find out the same thing as well.
My father has battled cancer for a number of years. He has beaten the odds. He is 87 years old and still kicking –THANK GOD! A couple of treatments ago, I went to sit with him and keep him company. I am not sure that I did the best job because I ended up talking to his treatment nurse the whole time. Somehow we got on to a discussion of food. GO FIGURE!
Based on this conversation, I made these Spicy Tuna Rolls. She told me about the about the SUSHI BAZOOKA. It is this inexpensive plastic tube with a plunger. You simply put the rice in each chamber of the contraption; make a channel for the ingredients and add the ingredients. The device is then closed and the plunger is used to push out the sushi roll. It really is that easy. It is a cheap device but it really does the trick. Don’t expect to see this device in sushi restaurants any time soon. However, if you want to give homemade sushi a try, it is worth the investment. As a quick aside, I did make a POKE BOWL which is also sushi.
A video I watched to see how this device worked is this Sushi Bazooka. (This is not a paid advertisement or a review). Just sharing a new food experience and one that my wife and I really enjoyed. I learned that the hardest part of sushi making is the rice.
The rice has 4 ingredients and the sushi is only 5 ingredients including tuna, avocado, carrots, cucumbers and wasabi paste. Using this tool, the assembly is a matter of 2 minutes. I do have to say, and if you have made sushi you will get this comment, I way over used the wasabi paste. #clearthesinuses.
The sushi rice.
The spicy tuna roll in the sushi bazooka.
I also tried to roll it the traditional way.
The Spicy Tuna Roll plated.
Spicy Tuna Roll
- 6 Ounces Tuna Cut in 6" strips
- 1 Cup Sushi Rice
- 3 Ounces Wasabi Paste
- 3 Ounces Cucumber Cut in 6" strips
- 3 Ounces Carrots Cut in 6" strips
- 1 Whole Avocado Cut in slices
- 2 Slices Nori
Cook the sushi rice according to box instructions. Dump out, add water and sugar. Let cool for 30 minutes.
Put 1/2 cup rice in each side of the sushi bazooka. Using the plunger, create the channel down the middle of the rice. Add the tuna, cucumber, carrot sticks, avocado and wasabi paste. Close the sushi bazooka and using the plunger, push out running along the nori sheet.
Wet the rest of the nori sheet, and roll using the bamboo. Squeeze tightly. Cut about 1" wide slices. The roll should make 8 pieces.
Serve and enjoy!