There is this sushi place in town we love that serves the most amazing "crispy spicy salmon" rolls. I picture heaven as being something like an all-you-can-eat sushi restaurant. There is nothing better than endless amounts of fresh, delicious and somewhat healthy food.
Although I can't duplicate their famous recipe, I have been getting pretty good at making my own sushi, especially california rolls. They are simple to make, but the finesse comes with the rolling and cutting.
1 cup sticky rice (cooked with 2 cups water)
1 tbsp. sesame oil
1 package of nori seaweed wraps
1 package of crab (or imitation crab)
Cook the rice in a rice maker or pot. Once the rice has cooked, add the sesame oil and put the rice in the fridge to cool for about 20 minutes. Thinly slice the avocado, cucumber and crab into long pieces.
Place a sheet of nori on the work surface. If you don't have a bamboo mat then you can also use a silicon baking mat. Spread a thin layer of rice across the whole sheet of nori. Place the vegetables and crab in a strip at about 1/3 of the way on the nori.
Roll the nori from the bottom using the mat and make sure both edges are stuck together. The roll should be quite thick.
To slice the roll, use a large chef's knife and slice slowly and carefully. You shouldn't have to smush the roll to cut it. Discard the end pieces of the roll.
1 cup sticky rice (cooked with 2 cups water, with 1 tbsp. of sesame oil added after cooking)
1 frozen package of cooked/prepared shrimp
Rinse the frozen shrimp and let sit in a bowl of hot water for about 15 minutes.
Roll the cooked sticky rice into a small ball. Make sure the shrimp are defrosted. Make an incision on the inside of the shrimp. Slice along the red tendon. Open up the shrimp with your fingers and place on top of the ball of sticky rice.
For crab sushi, add a piece of crab instead of shrimp to the sticky rice ball.
Serve the sushi with a sauce mix of hoison sauce, sesame oil, soy sauce and chilli powder.
For a great sushi tutorial, check out Jill Bliss' Vegetarian Sushi.