update on the sushi experiment

I made a few shrimp rolls extra as I thought they would be good the next day. I sealed them carefully to keep them moist and tight. They did not do well overnight. I think that may be the main difference with using sticky rice and using what I had; they got very dry and crumbly so I am going on another quest to find sticky rice tomorrow. If I can’t find sticky rice then I know that I must make less rice as the regular long grain doesn’t hold up well. I just thought I would let you know as I am sure other people have had trouble finding sticky rice and have tried other methods to make sushi.

Sushi Time

One of my favorite things about living in Delaware was the sushi restaurants. They were everywhere and they were all so yummy even the grocery stores had it. Then I moved to Oklahoma where tuna comes in a can and that is it! I was at the market the other day and saw some dried seaweed and thought maybe the time had come to try my own. Well I must admit I am pleased. I was unable to find sticky rice anywhere so I decided to just wing it and I used regular rice. I laid out my sheet of seaweed put the rice on top in a even layer and used thinly, I mean super thinly, sliced onion and green pepper along with some shrimp. I used only what I had in the fridge because if it was repulsive I didn’t want to waste money. I loved it!!! I was surprised as I really didn’t plan ahead or I would have got a cucumber and made California rolls. What I did learn is roll as tight as I could and don’t stuff it or the seaweed will break (I cracked one).I also learned that it was a great way to use up some veggies. I am not a green pepper fan but I used some in my salsa so I had some in the fridge, because I sliced it so thin it had a slight taste and a nice crunch but didn’t overwhelm it. I am a fan of the empty the fridge roll and I think that it will become a staple in the house. :)