Five-Ingredient Homemade Sushi (Two Ways)
Ingredients
Veggie roll
- 1 cup of cooked sushi and rice
- 1/2 cucumber, sliced into strips
- 1/2 cup Japanese sweet potato cooked and mashed (regular sweet potato can be used if desired)
- 1/2 avocado, thinly sliced
- 2 sheets of seaweed paper
Spicy shrimp roll
- 1 cup of cooked sushi rice
- 1 cup of cooked shrimp, chopped
- 3/4 cup of Mayo
- 1/4 cup Sriracha
- 2 sheets of seaweed
Instructions
Veggie roll
- Place a bamboo sushi roller on a large cutting board. Add filtered water to a small bowl and place it on the side.
- To make your veggie roll, place seaweed on your bamboo roller. Dip your fingers in the fresh water and add the sushi rice to the seaweed paper. Making sure to leave the top and bottom edges free.
- Spread the potato mixture over top of the rice. Add a few pieces of cucumber and a few pieces of avocado. Be sure not to stuff the sushi too much.
- Make sure that the rolls are able to close and seal by using your roller slowly. Roll the sushi like a burrito away from you, using your hands to make a tight form on the sushi roll.
- Spread water along the edges of the seaweed paper and seal the roll together.
- Using a clean knife, spread water along the edges and slice the roll into sushi pieces. Enjoy
Spicy shrimp roll
- Put the shrimp rolls together. Cooked shrimp with mayo and sriracha sauce. Season with salt if needed.
- Follow the same steps as above, but instead use the shrimp as the filling.
- Roll the sushi into a log and use a clean knife. Cut the sushi into pieces.
- Serve with a side of soy sauce if desired, and enjoy.