Today, I felt like having some sushi, and not just any sushi, but a Rock N Roll Sushi Roll. So, I decided to make it myself. Let me tell you, it was quite an adventure!
Gathering the Ingredients
First things first, I gathered all the ingredients. Now, I’m no sushi chef, but I know the basics. I got some sushi rice, rice vinegar, and nori sheets. For the filling, I went with eel, avocado, and cucumber. Also, I remembered that some special ingredient like cream cheese, shrimp, snow crab could make it better, I just got them all. I wanted that masago on the outside for that extra pop. And I grabbed all the sauces I thought I might need: warrior sauce, teriyaki, and sweet chili sauce. Seemed like a good mix, right?
Prepping the Rice and Fillings
Cooking the sushi rice was the first step. I rinsed it until the water ran clear, then cooked it according to the package directions. Once it was done, I mixed in the rice vinegar and let it cool. While the rice was cooling, I sliced up the eel, avocado, and cucumber into nice, even strips. Prepping the other filling like cream cheese, shrimp and snow crab as well.
Rolling It Up
Here comes the tricky part. I laid out my sushi rolling mat, put a nori sheet on top, and spread a thin layer of rice over it. I made sure to leave a little space at the top of the nori sheet. Then, I flipped the whole thing over so the rice was facing down. I arranged the eel, avocado, and cucumber along the center of the nori. Also I put some cream cheese, shrimp, and snow crab on it. And then, I started rolling. I tried to keep it tight, using the mat to help me shape it. It wasn’t perfect, but hey, it was my first try in a while!
Adding the Finishing Touches
Once I had my roll, I sprinkled some masago on a plate and rolled the sushi in it to coat the outside. Then came the moment of truth – cutting the roll. I used a sharp knife and made sure to wet it between each cut to keep it from sticking. I aimed for about 1 1/2-inch rounds. Not too shabby, if I do say so myself.
The Taste Test
Finally, it was time to taste my creation! I drizzled some warrior sauce, teriyaki, and sweet chili sauce over the top. I also added some French fried onions for crunch. It looked pretty good, and let me tell you, it tasted even better. The combination of the eel, avocado, and cucumber was classic, and the sauces added a nice kick. Plus, that masago on the outside gave it a great texture. The cream cheese, shrimp, snow crab were definitely the right choice!
Final Thoughts
Making a Rock N Roll Sushi Roll at home was a blast. Sure, it was a bit messy and took some time, but it was totally worth it. If you’re thinking about trying to make sushi at home, I say go for it! Just remember to have fun and don’t worry if it’s not perfect. It’s all about the experience, and of course, the delicious sushi at the end.
So, that’s my sushi-making adventure for today. Hope you enjoyed the ride. Until next time, keep on rolling!
