Stop, Drop & Roll

Roll your way to sushi stardom with these tips and tricks. Story by Nina Moll Photos by Eliza Hsu Chen

As 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.

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.

3. Depending on your flavor preferences, lay out your ingredients on the bottom third of the rice or nori. Vegetables should be julienned — very thin, concise cuts.

4. Holding the ingredients in place with the tips of your fingers, begin to roll the mat forward. Push the mat until the sushi roll is completely covered by the mat and until the top and bottom edges of the nori meet.

5. Continue to push to create the shape and thickness desired.

6. Unroll your mat, run your knife in water so it doesn’t stick and cut your roll into eight pieces. Pair with soy sauce, ginger, and wasabi and enjoy!

Vegetables should be julienned — very thin, concise cuts.

Let’s Roll!

Each recipe makes one 8-piece roll

Philadelphia Roll

¾ to 1 cup sushi rice

1 sheet nori

1½ oz. smoked salmon

½ small cucumber, julienned

2 Tbsps. cream cheese, softened

Peanut Avocado Roll

¾ to 1 cup sushi rice

1 sheet nori

1 avocado, thinly sliced

½ cup salted, roasted peanuts, coarsely chopped

Spicy Tuna Roll

¾ to 1 cup sushi rice

1 sheet nori

Spicy tuna:

2 oz. sashimi-grade tuna, cubed

¼ tsp. sesame oil

1 green onion, cut into thin rounds

½ cup mayonnaise

2 ½ Tbsps. Sriracha

Note: If this is your first time making sushi rice, carefully follow the directions on the package.