Sarin’s Thai: Sushi!
- Camp Goldston Publishing, LLC
- Mar 2, 2022
- 2 min read
Updated: Jul 14
There will be some sushi from this!
“Mommy, this can’t be possible. If I keep eating sushi every day, I will not be able speak English, only speak Japanese?? “Garnet asked me. “Who told you that, Honey?” I asked. “My friend at school, “
LoL. “Then Mommy has to eat more hamburgers for perfect English!!!!,,,,”Lol
Both of us have a Big Laugh
– Sarin
Sarin and daughter, Garnet
Tobiki Sushi
Ingredients For Sushi Rice
1 cup sushi rice short grain sushi rice (can buy from Chinese grocery or Amazon)
1 cup water
1 ½ tablespoons sushi vinegar (optional) or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Tobiko Sushi
3 tablespoons tobiko (flying fish roe) – (can buy from Chinese grocery or Amazon)
6 oz cooked shrimp or crab, salmon, tuna, etc.
1/2 cucumber cut into 1/2-inch strips
2 sheets nof ori (seaweed) (can buy from Chinese grocery or Amazon)
2 avocadoes
Preparation
Cook Sushi Rice: Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the optional sushi vinegar (or the mixture of rice vinegar and sugar).
Make Tobiko Sushi: Lay out the bamboo mat with a piece of plastic wrap on top (this will make clean up easier and prevent rice from sticking to the bamboo).
Fold the nori sheets in half and split them using a pair of scissors.
Place half of the nori sheet on top of the bamboo.
Take 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in vinegar water to prevent sticking.)
Flip everything so that rice is facing down.
Place shrimp, avocado, and cucumber on top of the nori.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
Add Tobiko Topping: Remove the bamboo mat, and spread tobiko on top of the roll.
Place plastic wrap on top, and cover with the sushi mat. Squeeze gently to press the tobiko around the roll.
Remove the mat while keeping the plastic wrap. Slice the roll into bite-size pieces. Remove the plastic wrap from each piece. Serve and enjoy!
Credit of English recipe: Izzy Cooking
Sarin Basley
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.
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