If you were to ask me my two favorite food groups, they’d be Mexican and sushi. (Although I’m not a chef, that’s the most accurate answer I’d give.) Although I rotate a variety of Mexican dishes, sushi is something I wouldn’t touch with a 10-foot pole.

HIGH FIVE, My friends: I dominated the DIY Sushi recipe.

I haven’t attempted using fish since I’m terrified and wanted to try easy vegetables first, but it was SO much easier than I had imagined. Plus, my Mom had given me a sushi kit a few years ago that I stashed away and thought “yeah, I’ll never actually try that…”. Well Mom, I’m maturing at my cooking and finally broke out the kit – and am officially addicted.

This DIY CSA Sushi recipe makes it totally easy to have for dinner OR make for a party.

CSA Sushi Recipe: DIY

Makes 2-3 rolls. Increase recipe if hosting a DIY sushi party or sharing with someone other than your cat.

Ingredients:

• 1 cup dry White “sushi” rice or short grain (brown) rice
• 1/2 cup Rice Vinegar (if using non-sushi rice)
• Salt (if using non-sushi rice)
• Pepper (if using non-sushi rice)
• Seaweed – Sushi Nori (available in Asian sections of Whole Foods, Wegman’s, etc)
• CSA veggies – suggestions:
• Carrots
• Zucchini
• Cucumbers
• Avocado (not CSA)
• Mango
• Asparagus
• Recommended: Wooded sushi “wrapper”
• Wooded Japanese spoon

Method:

1. Boil one cup of sushi-grade rice or short grain brown rice. I went for brown rice which complicated things.

2. If you’re using brown rice, let it cool to room temperature. Then take 1/2 cup of rice vinegar (with 1/2 teaspoon of salt & pepper) and stir with a wooden spoon in a ‘Z’ shape. The rice should get sticky.

3. Place the dry seaweed on the sushi rolling device.

4. Place sticky rice onto the seaweed. You’ll want to cover all the way horizontally, and about 3/4 vertically. Visualize how to cut the sushi, and it makes sense. Note: your fingers will probably be sticky as you spread out the rice. Try spreading the rice with your fingers lightly.

 5. Chop your desired veggies into thin strips. I went with CSA cukes & carrots and avocado. Because avos make EVERYTHING taste better (and are a healthy fat. Don’t count calories with veggies.).

6. Place your stripped veggies onto the sushi in one main section about 2 inches over. Make sure to try to keep veggies as flat as possible.

7. Start rolling slowly the edge of the sushi mat. Once you roll over a couple of inches, stop and press down and continue to roll the next section. The rice and sushi will stick together, making the rolling part wayyy easier than it looks.

8. Your sushi should now be nicely rolled like this:

Tuck the seaweed “open” portion of the roll on the bottom, pressing it down.

9. Cut your sushi gently into 2 inch pieces. The seaweed roll that I purchased has light indents where to cut and make it easier.

10. Add a little wasabi and soy sauce and enjoy. Impress your friends and co-workers with your sushi skills.

Enjoy!

Readers, have you tried making your own sushi? Give us any extra tips in the comments.

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher