Stop, Drop & Roll Roll your way to sushi stardom with these tips and tricks. Story by Nina Moll Photos by Eliza Hsu Chen
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s the go-to meal for a Friday night out with friends or the only thing getting you through an all-day study sesh at Bird, sushi can make a big dent in your wallet. If you’re tired of throwing down 20 bucks for a couple subpar rolls stuffed with imitation crab, close the Grubhub app, find some real crab and get rollin’.
Toolbox
• A sharp chef’s knife to cut the roll’s ingredients • A rice paddle or spoon to thoroughly mix the sticky rice • A rice spreader or spatula to evenly spread the rice onto your preferred wrapping • Plastic wrap and bamboo mat as the surface to roll the sushi For as little as $6, you can find these sushi-making essentials on Amazon.
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Once you have the necessary equipment, you’ll need to gather fresh ingredients. Be adventurous — walk through the international food aisle of your grocery store and experiment with new flavors. Toss wasabi-flavored nori or chili paste into your cart to add a kick to your rolls. Check out Han’s Mini Mart in Marshall Square Mall or Asia Food Market on Erie Boulevard for Asian delicacies, as well as in-house prepared foods. Ask your fishmonger for fresh, high-quality seafood for your sushi — and don’t be afraid to ask when it was shipped in.
Ready, Set, Roll!
TIP: Keep a bowl of cold water nearby to keep your hands from getting sticky while assembling your ingredients. 1. Cover your bamboo mat with plastic wrap. 2. Spread a thin layer of sushi rice onto the plastic wrap and place a piece of nori on top. If you prefer the nori on the outside, reverse these steps.
