Sushi Rolls With Sticky Rice

Sushi Rolls With Sticky Rice

Recipe + Photographs Laura Jones + family

Laura Jones moved to Springfield after graduating from Southwest Baptist University and lived here until 2019 when she married her husband, Jeremy, and moved to Oklahoma. Laura and her family took courage and decided to create

sushi rolls according to each family member’s preferences. “We love trying new things, including cooking together. And, we love to eat delicious food,” she says. “Making sushi was great because everyone got to use their own creativity to make

something that appealed to them. It was fun to see how different they turned out, but everyone loved their creation and was proud of the effort they put into making their delicious masterpiece.”



Sticky Rice

3 C Japanese-style rice
3-1/4 C water
1/3 C rice wine vinegar
3 T sugar
1 tsp salt

  • Wash rice well and place in rice cooker with water. Cook until done. If you don’t have a rice cooker, follow directions on the package to cook rice on the stove.
  • Put vinegar, sugar, and salt in a pan on low heat until the sugar dissolves. Cool the vinegar mixture.
  • Sprinkle the vinegar mixture over the rice and fold the rice gently.
  • To cool the rice and remove the moisture, use a fan as you mix. If you’re not using the rice immediately, you can store on the counter for a few hours in a bowl covered with a tea towel. Refrigerate any leftover rice in an airtight container for up to one week.

Sushi

  • Chop ingredients into long strips (the length of the seaweed paper).
  • Cover the bamboo sushi roll with cling wrap to ensure rice doesn’t stick and to ease with clean up.
  • Scoop a thin layer of sticky rice onto the bamboo mat.
  • Top with a single piece of seaweed paper.
  • At the bottom of the square begin adding toppings of choice. Each topping should be bunched together and run the width of the mat, rice and seaweed.
  • Once you have all your ingredients in a row, begin rolling the sushi from bottom to top, making it as tight as possible and using the bamboo mat to help squeeze the roll together.
  • Once rolled tightly, move the roll to a cutting board and cut into bite sized pieces.
  • Arrange on a plate and garnish with pickled ginger, wasabi paste and toppings of choice (ie. Sauces, scallions, cilantro, Panko flakes, etc.) Enjoy!

Suggested List of Ingredients for Sushi 
Sticky Rice (see recipe above)
Seaweed Paper
Chopsticks
Bamboo Rolling Mat (can be purchased on Amazon)
Cream Cheese
Bean Sprouts
Jalapeno Peppers
Red/Green/Yellow Peppers
Cucumber
Shredded Carrot
Avocado
Asparagus
Cooked Shrimp (breaded or plain, depending on preference)
Imitation Crab Sticks
Smoked Salmon

For Toppings:
Sesame Seeds
Green Onions
Cilantro
Sriracha Sauce
Pickled Ginger
Wasabi paste
Soy Sauce
Boom Boom Sauce (buy at the store or homemade: mayo, hot sauce
and sweet chili sauce)
Yum Yum Sauce (found at the store)
Spicy Mayo (mix sriracha and mayo to drizzle on top)

For Dessert:
Fortune Cookies 
Mochi Ice Cream Balls (found in the freezer section at your favorite natural foods store)

2 responses to “Sushi Rolls With Sticky Rice”

    • I love how Laura created a meal anyone could make, but it can be personalized for each member of the family or each friend who comes to dinner. Thank you for your comment, Lori! If your family creates your own, let us know.

      Like

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