I know, sushi doesn’t seem like a lazy dinner but I’ve made it so many times, that it doesn’t take much time at all anymore. Once you get the rolling part down, it’s quick and easy.
Tonight’s lazy sushi was celery/cucumber/bell pepper/argula for the ladies and the same for the Spousal Unit except with added tuna and jalapeno. Usually we like to add carrot, avocado, red chili sauce, and Daiya cream cheese but we used what we had on hand today. Remember when I said we’re trying to cut down on the grocery bill? Ugh already.
The longest part of making sushi is cooking the rice. It takes about 30 minutes, so while it’s cooking in the rice cooker, I prep all the veggies so they are ready to gooooooo.
Pro Tip – get a sushi rolling mat. Just do it. Trust me. And wrap it in plastic wrap before you use it to roll your sushi. This is so that the rice and other ingredients don’t get stuck to the sushi mat, and it’s super easy clean up. I found mine at Winco on an end cap of all of places but Amazon has a wide variety to choose from.
Once your rice is ready to go, lay out a piece of seaweed on the mat. I am sure there is a proper way to do this, but I spoon the rice onto the seaweed and then squish it down a little bit so that it doesn’t escape. I make a rectangle from one side to the other (longways) and leave about a 1/2 inch of uncovered seaweed on each side.
Then add your ingredients to one side of the rice – place them close to the edge but make sure you leave a little bit of space. Don’t over pack it because you’ll need to be able to roll it.
They see me rollin’, they hatin’… tryna see me ridin’ dirtyyyy!!! Come on humans, how could I not?
Here is a video of my sweet sushi rolling skills. I am kind of clumsy with it and the seaweed tore, but it’s still delicious. You can probably search professional sushi rolling on YouTube to find a really swell how to video. Maybe I need to do that too actually.
After it is rolled, get the biggest and sharpest freakin’ knife that you have to cut it. Cut slowly and deliberately, otherwise the seaweed can break. The girls love when the seaweed tears because then they get to eat the “messed up sushi” before dinner is ready.
I like to arrange all of the sushi in a large serving tray with little saucers of soy sauce in the middle. It looks pretty and there is less dishes because we all eat off of the serving tray like hungry gremlins.
Let me know if you try sushi night at home!
❤ La Lady Valdez