Instead of buying overpriced sushi in plastic boxes that might get recycled or just go straight to landfill, why not just make your own! It's easy and cost efficient and tastes just like the real deal, if not better.
About a week ago I found a beautiful and lightly used sushi roller at my local thrift store and finally decided to put it to use!
I found a few recipes online and combined them to make my own.
Cook and prep time combined is about an hour, but SO worth it!
Planning on making a bunch and taking them on my flight to Rome this summer!
Here's what you'll need:
-Sushi roller (not 100% necessary but does make it easier)
-1 bunch of collard greens
-2 cups of sushi rice
-1/2 cup of rice vinegar
-1 teaspoon salt
-1 tablespoon of canola or sunflower oil
I used carrot, cucumber and avocado but you can use whatever and how many vegetables you want!
1. Fill a large sauce pan with an inch of water and bring to a simmer at medium heat.
2. Wash the collard greens, each one individually to clean off any dirt.
3. You'll have almost 10 collard leaves, take one, lay it flat on a cutting board, the inside facing upward and slice the stem off horizontally. This makes the collard flatter and much easier to roll. Repeat with the rest of the leaves.
4. Now that your water is simmering put all the leaves in the pan stacked on top of each other. Make sure they are all submerged in the water and cover with a lid. Cover with lid and wait 2-3 minutes until they turn light green. Add more water if needed.
5. Remove from heat and put the greens on a plate. It's okay to leave them a little wet. Now they are nice and soft and will be very easy to roll.
6. Fill a large pot with 3 cups of water and put at high heat. Put 2 cups of rice in the pot and wait for the water to begin boiling. Once boiling, cover with a lid, turn to low heat and set a timer for 10 minutes.
7. While you wait for the rice to cook. Prepare your veggies. You'll want to cut them in vertical strips so you have longer pieces.
8. Remove rice form heat and transfer to a large bowl. Let it cool for 10 minutes.
9. In a small sauce pan, mix rice vinegar, sugar, salt and oil at medium heat until sugar is completely dissolved.
10. Pour over rice and mix until rice has absorbed all the liquid.
11. Take a collard leaf and spread the rice on top in a thin layer.
12. Arrange your vegetables horizontally and roll!
13. Slice the large roll so you have nice little sushi rolls and refrigerate if desired.
Sorry for the lack of photos! Made a bunch of sushi prior to deciding to make this blog post. So feel free to ask any questions, and enjoy!