Sushi Hand Rolls

I love sushi. It may be the one food that I can eat everyday and never get tired of! Homemade sushi can be just as delicious as sushi in restaurants.

Hand Rolls

2 cups rice (long-grained)
4-5 tbsp. sushi vinegar (basically a white vinegar and sugar mixture)

Sheets of sushi seaweed, roasted (nori)
Cucumbers, cut into strips
Avocado, sliced and sprinkled with lime juice to prevent browning
Apples, cut into strips and sprinkled with lime juice to prevent browning
Cooked large shrimp
Imitation crab meat mixture
Egg omelet, sliced into strips
Yellow radish, cut into strips

1. Wash and drain rice. Add 2 cups of water to rice (1:1 ratio of cups of uncooked rice and cups of water). Cook rice in rice cooker.
2. After rice has cooked, transfer rice to large bowl to cool. Add sushi vinegar to rice and mix well. Cool rice before using. 
3. Assembly: Each person can make their own hand rolls to their own specifications. Spread sushi rice on 1/3 of nori, and place toppings on rice. Roll into cone or into long roll. 

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This recipe isn't very "recipe" like, because it has so many variations depending on each person's preference. However, I usually am a very meticulous step-by-step, recipe follower, so when recipes say "to taste" or do not give specific quantities of ingredients, I get lost.  

Therefore, for reference, this is what I usually do: (but feel free to experiment on your own!)

Crab Meat Mixture (pictured below)

1. Usually I use about 4-6 oz of chunked imitation crab meat. Defrost the imitation crab meat using the microwave, drain if necessary. Roughly chop into smaller pieces. 
2. In a bowl, mix imitation crab meat with 1/3 - 1/2 cup mayo (use more or less depending on how creamy you want the mixture to be). Add Sriracha sauce- a little goes a long ways! If you do not eat spicy (like me), just add a squirt (about 1 tsp.) of the sauce. 

Shrimp

1. I use frozen, shell-on, raw medium-sized shrimp. Place shrimp in bowl, and microwave for 3-4 minutes, until shrimp is pink. Drain shrimp, and peel off shell. 

Egg Omelet

1. Beat 2 eggs in a bowl. Season with salt and pepper. Add 2 tbsp milk. 
2. Heat oil on non-stick pan on medium-high. Pour egg mixture into pan, and let the liquid set (bottom turns lighter/white). Flip egg pancake over. Cook till egg is no longer runny. 
3. Remove egg omelet from stove, and cut into strips. 

Spam Musubi (pictured below)

1. Cut spam into strips. Marinade spam with equal parts of soy sauce and hoisin sauce for 10-15 minutes. 
2. In a large pan, heat 2 tbsp of oil. Cook strips about 1-2 minutes per side, until slightly charred. 

In picture: spam musubi, imitation crab mixture, avocado slices, cucumbers, yellow radish