Vday Part 2: Sushi Rolls

Sushi rolls seem like they’d be very difficult to make, but they aren’t – come on, even I can do it.  For Valentine’s Day dinner, I made two different kinds of sushi rolls for my husband and me: a California-esque roll with imitation crab, cucumber, egg and a smoked salmon avocado roll.  When I was in high school (a long time ago), I would often make sushi rolls for lunch with my mom during summer breaks.  Basically, my mom would prepare all of the ingredients and the only thing I actually did was roll them (and I did a great job eating them too).  This is the first time I went through all of the steps on my own.  

I referenced the below recipes when making my sushi rolls, but I really just winged it based on what I remember from making them with my mom.  I cooked my rice normally as I do in a rice cooker, and once it was finished I tossed in the sugar, vinegar, and salt.  It really all depends on your own personal taste, but I like my rice a bit more on the sour side, so I added more vinegar into the mixture.  For the sliced cucumbers, I also tossed them in sugar and vinegar to give them that slight pickled flavor.  When scrambling the egg, I spread it out in the pan so it was almost as thin as a crepe then sliced it up into strips.