I laid out our ingredients along a long counter. (Obviously we weren't going fancy this time, everything's just on paper plates or kid's plates.) On the far left we have the nori, rice, seasonings, measuring cups/spoons, and rolling mats. For each roll I like to measure out 1 cup of sushi rice in a bowl and mix in 1/2 tsp. rice vinegar, 1/2 tsp. sugar, and 1/4 tsp. salt. Then you know just how much to spread on your nori! After spreading out your rice, you can move down the counter to add your fillings and toppings.
Here are the different plates. First the veggies ~ carrots, mushrooms, green onions, cucumbers, and avacados ~
Then the seafood ~ crab strips, shrimp, some assorted seafood mix, and then I added some strips of cream cheese here since there was room ~
We like to throw in some untraditional ingredients for fun experiments! Here we have bacon, some leftover ham, and pepperoni. We actually had some shredded pork in the freezer, but I thought that would be overboard! ~
And then the crunch! On the bottom are some tempura flakes we made, then we have some Doritos and pork rinds on top ~
And finally, sauces and toppings. Sriracha, eel sauce, white and black sesame seeds, and some spicy mayo (1 Tbsp. mayonnaise, 1 tsp. Sriracha) ~
I put a cutting board, knife, and wet towel over by the sink for people to slice up their rolls. They turned out great!
This time we learned that the pepperoni and nacho cheese chips don't go so great with the nori, but they might be good with a soy wrapper (or no wrapper). I have used plain kettle chips and French onions for some good crunch in the past, but whatever you use needs to be eaten quick before it gets soft. Hmm... maybe next time I'll try pretzel sticks? Either way, bacon was definitely a winner and will be at all of our sushi bars in the future! Sounds like it's time for another sushi night.
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