And it didn’t turn out half bad!
I used Alton Brown’s sushi rice recipe (x). As I made it, I was really worried it was going to be way too salty and wouldn’t have enough vinegar flavor. I was kind of right – by itself the rice tasted way too salty – but once it had cooled and I had put it into rolls and combined it with all the other ingredients, it didn’t taste bad at all. I definitely still want to tweak the recipe and figure how to get it exactly the way I prefer my sushi rice, but this recipe is a great base.
I ended up putting thinly sliced cucumbers and carrots, imitation crab, and canned tuna into the rolls and they turned out really wonderful considering how quickly I was able to put them together. Honestly, slicing the veggies probably took the longest. (I’m really bad at uniformly slicing anything.) The actual process of rolling everything together was surprisingly easy. I’m planning on making more this week and definitely want to take photos and share the process. I had always been really daunted by the idea of making sushi rolls and I want to show that it’s a lot easier than you’d think.
But for now I need to try and study for my last two sit-down finals and try not to panic. (I just keep telling myself I’m gonna be okay. I have my cap and gown and honors cord already. Even if I do miserably I’m gonna walk across that stage and have my degree. It’s all okay.)