Sushi Party Rolls

Follow our step-by-step guide on how to make Sushi Party Rolls.

1. Step 1

   To start your sushi-making adventure, grab a large pot and bring water along with sushi rice to a lively boil.

2. Step 2

   Once it’s bubbling away, lower the heat to medium-low, cover the pot, and let it simmer for about 25 minutes.

3. Step 3

   This is the magic moment when the rice becomes tender and absorbs all that delicious liquid.

4. Step 4

   After the timer goes off, take the pot off the heat but keep it covered for an extra 10 minutes to let the flavors meld beautifully.

5. Step 5

   While the rice is resting, let’s whip up a tangy sushi vinegar.

6. Step 6

   In a microwave-safe bowl, mix rice vinegar, sugar, and kosher salt.

7. Step 7

   Pop it in the microwave for 30 to 45 seconds until it’s warm, then give it a good stir.

8. Step 8

   Once your rice is ready, gently fold this vinegar mixture into it, ensuring each grain is coated.

9. Step 9

   Set the rice aside to cool completely.

10. Step 10

    Now, let’s move on to the eggs.

11. Step 11

    Heat a teaspoon of vegetable oil in a small skillet over medium heat.

12. Step 12

    Pour in your beaten eggs and cook them until they’re firm, which should take about 3 to 5 minutes.

13. Step 13

    Once done, transfer the eggs to a plate and slice them into strips.

14. Step 14

    Next, in another skillet, heat a tablespoon of vegetable oil along with sake, soy sauce, and sesame oil over medium heat.

15. Step 15

    Add the eggplant and fry it until it’s softened and has a lovely char, which should take about 5 to 10 minutes.

16. Step 16

    When it’s ready, place the eggplant on a paper towel-lined plate to absorb any excess oil.

17. Step 17

    For a pop of color and crunch, take a microwave-safe bowl and mix the carrot with a tablespoon of rice vinegar and soy sauce.

18. Step 18

    Microwave this for 1 to 2 minutes until the carrot is tender, then drain it.

19. Step 19

    Now, let’s brighten things up with some asparagus.

20. Step 20

    Bring a large pot of lightly salted water to a boil and add the asparagus.

21. Step 21

    Cook it for just 2 to 3 minutes until it’s a vibrant green.

22. Step 22

    Drain the asparagus and plunge it into ice water for a few minutes to stop the cooking process, then drain again.

23. Step 23

    While that cools, slice your avocado into eight pieces and drizzle some lemon juice over them to keep them fresh and green.

24. Step 24

    Now, it’s time to assemble your sushi! Lay out your nori sheets on a clean, flat surface.

25. Step 25

    Wet your hands to prevent sticking, then spread 3/4 to 1 cup of rice onto each sheet, pressing it down into a thin layer while leaving a 1/2-inch border of nori on one long side.

26. Step 26

    For California rolls, layer crabmeat, avocado, cucumber, and carrot in a thin strip along the edge opposite the uncovered side on three nori sheets.

27. Step 27

    If you’re feeling adventurous, for eggplant and avocado rolls, place the cooked eggplant and avocado in a thin strip along the edge opposite the uncovered side on three nori sheets.

28. Step 28

    For a twist, spread pesto in a thin strip along the edge opposite the uncovered side and top it with egg strips on three nori sheets.

29. Step 29

    If you love seafood, layer shrimp and asparagus in a thin strip along the edge opposite the uncovered side on three nori sheets.

30. Step 30

    Now, take one prepared nori sheet and place it on a bamboo sushi mat.

31. Step 31

    Roll the nori and rice around the filling toward the exposed edge, giving it a gentle squeeze as you go.

32. Step 32

    Wet the exposed edge to seal the roll, then slice each roll into eight delightful pieces.

33. Step 33

    Repeat this process with the remaining nori sheets, and soon you’ll have a beautiful platter of homemade sushi ready to impress your friends and family! Enjoy your culinary creation!.