The New Way to Eat Sushi

Cranberry Brie and Bacon Sushi
Cranberry Brie and Bacon Sushi

Seafood, it’s a New England staple. Lobster, cod, scallops–no matter the mollusk, there’s something on the menu for seafood lovers. But let’s face it, les fruits de mer aren’t always a favorite. And sushi can be even more difficult for some to swallow. However, there is one way around the raw fish route: make your own!

The possibilities are endless and don’t be intimidated by the illusory rigamarole of Japanese cuisine. Wilson Wang, owner and head chef at Worcester’s renowned BABA Sushi, assures that making your own sushi can be simple with the right tools. “All you need to start is a rolling mat and you can get those–or any other ingredients–at most asian grocery stores.”

Before you dig in to these simple recipes, here some simple tips to literally help you get rolling. Using sushi rolling mats may seem intimidating, but don’t let that get to you. Simply keep a firm grip and gently roll the sushi toward the the side of the nori where you left a tiny bit of seaweed showing. Once you near the end, use a bit water to seal the roll. While your first roll may not look like it came from BABA’s kitchen, it is guaranteed that you will have a great time making it. Let’s roll!

Classic California Roll

Ingredients:

  • 1 cup of sushi rice
  • 1 1/4 cup of water
  • 2 tablespoons of rice vinegar
  • 4 nori sheets
  • 1/2 an avocado
  • 1/2 a cucumber
  • 1 tablespoon of sesame seeds

Preparation:

Slice 1/2 an avocado into long thin strips. Do the same with the cucumber.

Rolling:

Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.

Take the avocado and place it in a horizontal line on the rice, making sure to stretch from one end of the mat to the other. Repeat this using the cucumber. The less filling you use, the easier it is to roll.

Gently roll the sushi toward the seaweed only side using the mat. Once you near the end, use a bit water and pat the nori to seal the roll. Then, just slice your roll into 1 inch pieces using a sharp knife.

Brie, Bacon and Cran

Ingredients:

  • 1 cup of sushi rice
  • 4 nori sheets
  • 3 slices of bacon
  • small wedge of brie
  • 2 teaspoons cranberry sauce
  • dried cranberries

Preparation:

Slice each piece of bacon vertically, making long thin strips. Then, cook as instructed.

Slice the brie the same way: long, thin strips. The smaller the strip, the easier it is to roll (half inch wide section would do nicely).

Rolling:

Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.

Lay the brie down in a horizontal line, stretching from end to end. This will help the bacon stick.

Next, place the cooked strips of bacon on top of the brie.

Drizzle cranberry sauce over the bacon and brie. Add in dried cranberries as needed.

Using the mat, roll the sushi toward the seaweed only side. Upon nearing the end of the roll, use some water to pat the nori and seal the roll. Lastly, slice the roll into 1 inch pieces using a sharp knife and serve.

Written by Julie Grady

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