Josh and I made recently purchased a sushi mat and gave it a go tonight. Surprisingly, even though it was our very first time, it turned out deliciously! Here’s how we did it:

Appetizer: Steamed Edamame

  • 1 lb frozen edamame in shell
  • 4 c. boiling water
  • dash of salt
  • 1 tsp olive oil
  • 1 tsp soy sauce

In a medium sauce pan, bring 4 c. of water and dash of salt to a rapid boil. Add frozen edamame and boil for 5 minutes. Drain. Stir in oil and soy sauce. Sprinkle with salt to taste.


  • 1 1/3 c. white short grain rice
  • 1 1/2 c. water
  • 4 T. rice vinegar
  • 2 T. sugar
  • 1 t. salt

Place rice in bowl and add enough water to cover it. Swirl the rice until it produces a milky color and carefully drain the water. Be careful to not loose rice as you drain!  Repeat this process until the water is clear. I repeated about 10 times.

Soak the cleaned rice in 1 1/2 c. water for 3o minutes.

When the 30 minutes have passed, pour the rice and water into a sauce pan. Cover with a lid and DO NOT lift the lid during the cooking process. Set your heat to medium and bring the ingredients to a boil.

Listen for the water to begin to boil, but DO NOT lift the lid to check. Once the water has begun to boil, cook for 5 additional minutes. If the water starts to boil over, slowly lower the heat. Once the 5 minutes are up, reduce heat to low and cook for an additional 10 minutes. Remove your rice from the heat and let it stand with the lid still on while you prep the vinegar, sugar and salt mixture.

In a separate small sauce pan over low heat, warm up, but do not boil, the vinegar, sugar and salt. Once all of those ingredients are diluted, set the pan aside to cool. Take your cooled rice and add it to the wood bowl. Then combine the vinegar/sugar/salt mixture with the rice, adding in the mixture a little at a time until it’s all integrated together.


  • Makisu (bamboo sushi mat)
  • 3 sheets nori (seaweed)
  • Sliced tuna or salmon
  • Sliced cucumber (peeled and seeded)
  • Sliced avocado
  • Sliced carrots
  • Sriracha sauce
  • Flavored sesame seeds

Place one sheet of nori onto the sushi mat. Cover 3/4 of nori with a thin layer of rice. Lay the protein and vegetables in a row about 1/4 of the way from the edge of the sushi mat (see picture).

To roll, dip your fingers into water and wet the edge of the nori without the rice. This will act as a sealer when it comes time to roll. When rolling, you will need to use your fingers to keep the ingredients from squishing out of the ends of the roll.

Once you are finished rolling your sushi, use a sharp serrated knife to cut the roll. We used a sawing motion with the blade so that we could cut through all of the guts with a clean cut.


  • Pickled Ginger
  • Wasabi paste
  • Soy sauce

We ate our sushi using chop sticks (to add into our cultural experience…lol) We topped each sushi with a slice of ginger, a tiny wad of wasabi, and a dip of soy sauce.

Dessert (because, why not?): Rice Krispie Peanut Butter Chocolate Sushi


  • 16 oz bag marshmallows
  • 1/4 c. butter
  • 1/2 c. peanut butter
  • 5 c. Rice Krispies

In a large pan, melt butter and marshies. Stir in pb. Add cereal. Press into a greased jelly-roll pan.


  • 2 T. butter
  • 2 c. chocolate chips
  • 1/2 peanut butter

In small sauce pan, melt the butter and chocolate chips. Stir in pb. Spread over rice krispie bars. Let cool for 10 minutes. Roll into a log and place in refrigerator for 30 minutes. Slice, serve, and enjoy!