Foodie Adventures

After numerous tries and mistakes, I finally was able to produce sushi at home that I could be proud of.

Steamed white rice, cucumbers, green onions, sushi grade tuna, nori, asian sauce.

Asian Sauce:
Soy Sauce, Rice Wine Vinegar, Ginger, Sugar, Sriracha hot sauce, Sesame Oil

Rinse Rice a few times, and steam in rice machine. Once done, while still very hot, stir in a few table spoons of Mirin (Seasoned Rice Vinegar). Prepare cucumbers, Scallions (green onions) and tuna: Scrape seeds out of cucumbers and slice into long strips about 1/4 inch thick. Cut Scallions to same length or the length of the nori (roasted seaweed). Also cut tuna into same size strips. Then press a thin 1/4 inch layer of rice evenly across the nori. Lay tuna, cucumber slices, and scallions down on rice drizzling a small amount of asian sauce on top. Wrap all ingredients tightly in the nori/rice roll and dampen the edge to make nori stick. Slice into 3/4 rounds and serve.

Wasabi is a nice touch!