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  • Hey dudes!

  • I am Hilah, and today on Hilah Cooking I am going to show you how to make a vegetarian

  • sushi roll.

  • I've gotten a request for how to do sushi rolls several times over the last three years

  • or so, so I figured might as well do it now.

  • It's about time, right?

  • So I am gonna do a vegetarian one, but you can do whatever you want.

  • I'll give you a bunch of ideas at the end for different stuff to stuff inside and roll

  • it up like a big ole burrito.

  • Okay, first thing we need to do is make some rice, derrrr.

  • So typically, sushi rice, okay, well sushi rice is a very short-grain rice that cooks

  • up really soft and slightly sticky.

  • It's different from like glutenous rice.

  • Calrose is an American variety that's pretty easy to find.

  • I just got this at like the, I don't know, the Asian market, but anyway, see that.

  • Okay, so typically it is rinsed like three times before you cook it or until the water

  • is clear to remove any starch, but this particular brand says, "Washing Not Necessary," so I

  • am gonna trust them on that.

  • I mean I do trust them on that because they are a company and why would they lie?

  • So I am gonna not wash it.

  • I am just gonna cook it because I also like to save water because I live in a desert climate.

  • Okay, anyways, so we want one cup of rice in the pot, and then one and a quarter cups

  • of water goes in, and then we're just going to cook it like regular old rice.

  • I am gonna bring it to a boil with the lid on it, and then turn it down, simmer it for

  • about 20 minutes while we prep the rest of our sushi guts.

  • While our rice is cooking we're gonna make some seasoned vinegar, and that's what we're

  • gonna mix into the cooked rice, and that's what makes it sushi rice.

  • I've got some rice vinegar here.

  • This is plain, unseasoned rice vinegar.

  • You can buy it already seasoned, and it's got the salt and sugar already mixed into

  • it, and then you could just add this, but I don't know.

  • I've got both on hand for some dumb reason.

  • Okay, anyway, then we're going to add some sugar and some salt and to stir this up until

  • it's dissolved.

  • Okay, once it's dissolved we'll set that aside, and we can prep our vegetables.

  • So I've got red bell pepper.

  • You just want to cut it into nice, pretty, as straight as you can get them little slices,

  • so the thing about sushi rolls is a lot of it has to do with presentation.

  • I am really not that big on presentation.

  • I am kind of a sloppy girl, but for this it does make a difference.

  • So just like that.

  • Carrots are nice, like, any kind of vegetable really that you like could go in here; mushrooms,

  • asparagus.

  • Great, so those are done, and do a little avocado.

  • Sometimes cream cheese is also added to these, whatever.

  • So I am just very gently scoring this.

  • Use a smallish knife and don't press very hard, and you'll be able to feel when the

  • knife, the tip of the knife hits the leathery skin so you don't like cut all the way through

  • and cut your fingers off.

  • Bad move, that would ruin dinner, and I am actually not gonna to scoop this out yet.

  • I am just gonna leave it like that so it doesn't turn all brown.

  • As long as it's not exposed to air it won't turn brown, right?

  • So just kind of sandwich it back together like that, and then for the cucumber so our

  • nori squares, I should have that out now but I don't.

  • They are about six inches square, so just try to get your cucumber to be about that

  • long.

  • When you're done it makes it a little bit easier to roll it.

  • You don't have to put multiple pieces of cucumber in there.

  • There, and again, we just want to about the same width as the red bell pepper.

  • I will discard this seed part.

  • Great!

  • That's pretty much all the prep we need to do, so I am just gonna wait for the rice to

  • finish cooking, and then we'll roll them up, here!

  • That's what you can do with that.

  • Okay, so once the timer's gone off for your rice after 20 minutes, turn the heat off,

  • and then just let it sit in front of there five minutes covered.

  • That's just gonna make sure that all of that liquid is absorbed and the rice has, you know,

  • fully plumped and also let it cool off a little bit so you don't burn your little fingers,

  • see.

  • I am at that point now.

  • I have got a big platter here.

  • Just use a wooden spoon to scoop it out onto the platter.

  • Then I am gonna start drizzling it with spoonfuls of this vinegar mixture.

  • It's important to add the vinegar while the rice is still warm, so it absorbs it, and

  • it kind of moistens the rice and keeps it from getting crusty or dried out, and just

  • gently toss it around, and we're also in the process of cooling the rice off so that we

  • can make the rolls, and it seems like this is a lot of liquid but it will go in.

  • So that's enough.

  • About half of the little bowl that we made will do good for this amount of rice which

  • is about two cups.

  • See the rice looks really nice and glossy now, and we'll spread it out.

  • Let it cool a little bit more, and rice I will be back with you in a moment.

  • Please wait over there.

  • Okay, so now, so this is my sushi rolling station, so I've got all my toppins, and then

  • this is the norishi.

  • I opened the wrong end like a dildo, but there you go, so there's a brand, but it's just

  • seaweed that's been sort of pressed out into a really thin, paper thin sheet and then toasted

  • or roasted, so here we go, and you can tell, it's kind of hard to tell maybe in a picture,

  • but once you get it in your hands you can see that one side is a little bit rougher

  • looking and one side is a little bit smoother and shinier.

  • You want to put that smoother, shinier side down, and you want to put it on your bamboo

  • rolling mat which this is not necessary.

  • It helps it make a tighter roll (ha! ha!), but you can do it without one of these, so

  • don't stress out if you don't have one, and then like that, and then you want to put it

  • sort of lengthwise, so we'll put down about a half a cup of the rice and I've got a little

  • bowl of water here.

  • If you get your hands wet, it just sort of helps the rice not stick to your hands, so

  • we're just pressing it out, almost cover the whole sheet.

  • You want to leave an inch at the top to seal it.

  • You want to leave that uncovered.

  • Okay, so once you've got it covered about like this we can start putting our stuff inside,

  • perfect.

  • Some little bell peppers, and then our avocado, so you can just use a spoon to kind of scoop

  • out a couple of slices like that, and just try to keep everything across in an even layer

  • as possible so your roll doesn't end up all lumpy and weird, so then as you roll this

  • thing up and get to the end, you can add just a little bit of water to moisten that and

  • it will seal up really nicely.

  • Wrap this around and give it a little squeeze to just kind of compress it.

  • Awesome!

  • Ta da!

  • Sushi roll!

  • Done!

  • Now we just have to cut it.

  • Okay, so you've got a sharp, little knife.

  • The blades a little bit wet and that will keep it from sticking.

  • Cut it in half first, like that.

  • Pretty.

  • And kind of wipe the blade off in between and then we'll do half again.

  • The goal is to get eight equal pieces.

  • Okay!

  • There we go.

  • All right, and then I've got some wasabi paste here which I just mixed up from powder.

  • I am probably going to regret this later.

  • Give it a little dip in some soy sauce, and I've heard also that it's totally acceptable

  • to eat sushi with your hands.

  • I don't know if that's true.

  • Is that true guys?

  • Let me know.

  • Okay, here we go.

  • Mmmmm.

  • Mmmmmmm.

  • That was a lot of wasabi.

  • Yep.

  • That was a lot that I just put on there, that I just ate into my body.

  • Mmmmmm.

  • Good though, pretty good.

  • Cool it off with a little bit of pickled ginger.

  • Mmmmmm.

  • Oh, man, I think I have wasabi like travelling up my nose and coming out of my eyeballs.

  • Okay, there you go.

  • Yay!

  • I hope this maybe made an intimidating food seem a little bit easier and accessible for

  • you to make at home.

  • It's a lot cheaper if you make it home.

  • It might not look as pretty, but it's still tasty, it's really healthy, and yeah, you

  • can like mix up with all kinds of stuff, any kind of seafood, any kind of vegetables.

  • You could add wasabi paste in there.

  • Sometimes they use a little bit of mayonnaise.

  • You could do a fake crab.

  • You could do smoked salmon if you don't want to do like raw fish.

  • You could do smoked eel.

  • You can buy smoked eel frozen in Asian markets, and that is really, really good sliced up

  • and put in there, so there you go.

  • Have fun with this.

  • If you have any questions, leave them below.

  • If you would like to gently correct me on my poor sushi rice and rolling methods, then

  • you may also do that, but please be polite, okay guys because I am trying to be nice here.

  • [laughs] That was weird.

  • I sound like crazy person.

  • All right, anyway, thanks for watching.

  • Check out hilahcooking.com for more sushi roll ideas, and I will see you guys later!

  • Bye bye!

  • It's a Japanese burrito.

Hey dudes!

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巻き寿司の作り方|Hilah Cooking(ヒラクッキング (How To Make Sushi Rolls | Hilah Cooking)

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    林宜悉 に公開 2021 年 01 月 14 日
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