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Table talk with Melissa Cormier - Sushi

Melissa Cormier
Melissa Cormier

Sushi is one of my all time favourite foods to eat. My 8-year-old daughter, Brooklynn enjoys Sushi as much as I do. Living in a rural area, it’s great to be able to make sushi at home for the authentic experience of being in a Sushi restaurant. You can purchase the ingredients at most supermarkets.

Ingredients
6 cups are prepared sushi rice (follow the directions on the package)
1 English cucumber
4 avocados
4 Nori sheets
16 shrimp tempura (you can buy them in the frozen section of the grocery store ... bake the shrimp for use)
Chipotle mayonnaise (you can purchase in the grocery store)
Vinegar water for dipping hands
1/4 cup water
2 teaspoons of rice vinegar

Method
Cut the cucumber length wise into strips. Cut the avocado in half lengthwise around the seed. Twist until the pit comes out smoothly. Slice the avocado with the tip of the knife. Wrap the bamboo mat with plastic wrap. Place the nori sheet on top off the plastic wrap shiny side down. Dip your hands in the vinegar water and spread rice gently over the nori sheet. Turn over the nori sheet and put the shrimp tempura and cucumber strips at the bottom of the nori sheet. From the bottom start rolling the nori sheet over the filing tightly with the bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over. Placed the bamboo mat over the roll and tightly squeezed the roll. Place the avocado on top of the roll. Place plastic wrap over the roll and then put the bamboo mat over. Tightly squeeze a roll until the avocado slices wrap around the sushi. Be gentle so you don’t break the avocado slices. Cut the roll into eight pieces with the knife. Clean the knife after each slice to prevent from sticking. Remove the plastic wrap on top of the sushi and transfer to a serving plate. Drizzle with chipotle mayonnaise and enjoy!
melissamusseau@gmail.com

Ingredients
6 cups are prepared sushi rice (follow the directions on the package)
1 English cucumber
4 avocados
4 Nori sheets
16 shrimp tempura (you can buy them in the frozen section of the grocery store ... bake the shrimp for use)
Chipotle mayonnaise (you can purchase in the grocery store)
Vinegar water for dipping hands
1/4 cup water
2 teaspoons of rice vinegar

Method
Cut the cucumber length wise into strips. Cut the avocado in half lengthwise around the seed. Twist until the pit comes out smoothly. Slice the avocado with the tip of the knife. Wrap the bamboo mat with plastic wrap. Place the nori sheet on top off the plastic wrap shiny side down. Dip your hands in the vinegar water and spread rice gently over the nori sheet. Turn over the nori sheet and put the shrimp tempura and cucumber strips at the bottom of the nori sheet. From the bottom start rolling the nori sheet over the filing tightly with the bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over. Placed the bamboo mat over the roll and tightly squeezed the roll. Place the avocado on top of the roll. Place plastic wrap over the roll and then put the bamboo mat over. Tightly squeeze a roll until the avocado slices wrap around the sushi. Be gentle so you don’t break the avocado slices. Cut the roll into eight pieces with the knife. Clean the knife after each slice to prevent from sticking. Remove the plastic wrap on top of the sushi and transfer to a serving plate. Drizzle with chipotle mayonnaise and enjoy!
melissamusseau@gmail.com

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