Sushi...my simple way

I am in no way a sushi chef but one day I figured, hey, how hard can it really be?  Well...it is not as hard as it seems but it is definitely not the easiest thing to make since the rice is really sticky.  It is so worth it though because it is fun to make and really, who makes their own sushi!  You will impress you guests to no end when you make this simple dish.  I hope you enjoy it!


Tuna Sushi

What you need:

rice...sushi rice works best but I use regular white rice and overcook it for it to be super sticky...then let it cool
bamboo rolling mat
fresh sushi grade Tuna
wasabi
neufchatel cheese (cream cheese, just the less fat one)
avocado
soy sauce
seaweed**

**I totally forgot this the other night when I made sushi! and didn't even think about it until 2 days later! but the sushi was still great just a little more crumbly so if you don't like it, now I know you can leave it out :)

cook the rice more than you normally would and then spread out in a dish and put in the refridgerator to cool for about an hour...then after it is completely cooled do the below steps

slice the avocado in half and then extract and discard the seed; slice diagonally in about 1 cm slices; with a spoon go around the the edge of the inside of each half of avocado and place on a plate

slice the cheese in long strips same size as avocado

slice your fish into the same size strips as the avocado...use a very sharp knife

put your bamboo mat on a clean surface...I like to use a cutting board for easy clean up

with a spatula type spoon, spread the rice onto the a piece of seaweed and press together and down to make sure it will hold. You will want to thinly cover the entire piece of seaweed.

flip the rice/seawead combo over with the rice side down and place on the bamboo mat.

add toppings to the seawead in a long row about maybe 1/4 into the seaweed

place strips of cream cheese length wise in a row to cover from end to end

place avocado strips the same as the cream cheese on top or right next to it

place strips of fish on top of the cream cheese and avocado

roll your mat over itself to encase your filling in rice

roll your mat and squeeze back to creat a cylinder and keep doing so until you are at the end of your mat and then take roll out of mat and place on cutting board; set mat aside

with sharp knife cut your sushi roll into about 1 inch think slices

place on your desired platter or plate (I prefer a platter as presentation is key for me)

serve with soy sauce and wasabi; don't have chopsticks? no worries, just use your hands...or a fork :)