After feeling discouraged about my food allergies and desperately craving sushi, Ray and I decided to try making our own. Considering how much I love sushi I really don't know how it took me so long to try this.
Ingredients we used:
- Nori (Emerald Cove -10 sheets)
- Salmon (1/2 lb)
- Cucumber
- Avocado
- Carrots
- Ikura (wild salmon roe)
- Cream cheese (White Mountain Bulgarian yogurt drained in a cheese cloth for a few days)
We went to the Whole Foods on N. Lamar Blvd, they have a sushi bar so we were able to buy sushi grade fish from there and we already had the salmon roe which we order from Vital Choice.
There are a few ways to do a roll but this was easiest for us.
Lay the nori shiny side down on the mat, I'm allergic to rice so we skipped that part. Next we placed everything except the ikura in a thin line closer to the bottom of the nori than the top. Fold the bottom of the nori over your ingredients then squeeze, roll, squeeze, roll until you're done.
I read on a few websites to be careful not to squeeze too hard because the nori is fragile, for us the most common problem was making the roll too loose, so squeeze away! All that's left is cutting the roll into small pieces and we put the ikura on top of ours.
Not the most beautiful rolls but certainly delicious! Now that we know how simple this is, we'll definitely be trying more adventurous rolls next time!
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