No, I am no kinds of oriental, but my Dad's trips out of the country, and my Mom's friendships with interesting people yielded an interesting childhood. I was encouraged to try things like grilled octopus and rotting Chinese cabbage.
Stuff to grab
- Seaweed paper - Here is the same stuff my mom used in 1982. Well, not the same exact stuff, that would be gross.
- Sushi Rice - You'll need about a cup per roll. Sushi rice is much stickier than Jasmin or other types of white rice, which helps your roll to hold together. This is the same type of rice my mother used.
- Bamboo Mat - This flexible, yet sturdy mat keeps the rice tightly packed into the roll. You can pick one up cheaply and it is worth it to get a sushi roll that won't fall apart. You can find this essential for less than 5 bucks.
- Sharp Knife - Non-serrated please
- Tamanoi - Otherwise known as sushi rice mix powder, this goes a long way. One package flavors up to 16 cups of rice. Make sure you seal the leftovers as the powder is damaged by moisture.
- Fillings -
- Sea Stick - 2 should do it. They are pre-cooked and you can find this in the deli or seafood section of your local grocery store. Because this is a processed food, be sure to ask them for an ingredient list.
- Avocado - 1/2 should do
- Chinese Giant Pickled Radish - You can get these at an Asian market and Mom says there is no substitute for this spicy root veggie. It's flavored with ginger, garlic and other spices, as well as fish, fruit and sugar.
- Wasabi Powder - Mix this with water to make a thick paste, about the thickness of icing. You can get this at many grocery stores in the specialty food section.