We finally got the kids to try sushi by taking them to a rotary sushi bar, with the cool conveyor belt rolling tons of different types of sushi past our table. I hate to be the parent who uses gimmicks to get their kids to try new things, but honestly, I’m just so happy that we can all go out for sushi. I’m willing to own up to the bribe. They liked it so much that they wanted to have sushi more often, so we started to DIY.
The kids are still mostly into vegetarian sushi, but it’s a start. We make a batch of sushi rice and let people top it with their favorite veggies and sauces. We upped our game to rolled sushi last week, and while it didn’t look perfect, it tasted great and was a lot of fun.
This meal is moving into our regular rotation. Our favorite recipe for sushi rice is below.
Here a few suggestions for toppings:
- Smoked salmon
- Egg omelet, chilled (sweetened if you want)
- Imitation crabmeat
- Cooked sweet potato
- Fish sticks (don’t you judge me)
- Inari pouches (tough to find, but so worth the trip to your local Asian grocery store)
Sushi rice recipe
Ingredients: (makes plenty of rice for 4-6 people)
- 2 cups uncooked sushi rice
- 1/3 cup rice wine vinegar
- 1/8 cup sugar (or more, to taste)
- 1 Tablespoon salt
- Prepare rice according to the directions on the package.
- While rice is cooking, warm the vinegar. Dissolve the sugar and salt in the vinegar. Stick that mixture in the freezer to cool it down.
- When the rice is finished cooking, throw it into a giant mixing bowl and start stirring vigorously with a wooden paddle or large spoon. You are trying to cool down the rice as quickly as possible so it doesn’t get mushy. As you are stirring, sprinkle the vinegar mixture over it so that the rice absorbs the flavoring as it cools.