Fullerton Observer co-founder Irene Kobayashi taught two sushi-loving Observers (retired editor Sharon and founder and editor of the Young Observers Francine) how to make the healthy treat at home. The session was really fun. We learned a lot of tricks to make the process successful and were amazed at the delicious end product. Thank You, Irene!  

The ingredient list

Recipe instructions below for 5 sushi rolls and 10 A-ge pods.

• 5 Toasted Nori sheets (seaweed for outside of roll)
• 10 Abura-age Bean Curd pockets (can be found frozen at Fullerton Arirang Supermarket, 1701 Orangethorpe Ave, Fullerton, or H Mart Buena Park, 5111 Beach Blvd, Buena Park)
• Short grain white rice (Kuku) enough for 5 cups of cooked rice
• 2 and 1/2 Tbls Seasoned Rice Vinegar (or make your own by boiling 2 and 1/2 cups plain rice vinegar, 3/4 cup sugar, 1/4 tsp salt heated until dissolved) to mix with hot cooked rice
• Plain Rice Vinegar for dipping fingers in 
• Dried Shitake mushrooms soaked overnight
• Dried Kampoyo gourd strips soaked overnight
• 2 beaten eggs (for making thin pancake strips)
• Dashimo Moto broth seasoning to par-cook vegetables (par-cook means cooking a food item part way and then finishing the cooking process right before it is going to be served)
• Carrot and celery cut into strips the length of the roll
• Komobo fish cake (red with white on the inner part) 

Making sushi roll

While rice is cooking, cut vegetables into strips that are the length of the Nori squares.

Heat 2 Tbsp oil in a frying pan and cook vegetables, mushrooms, gourd strips, and fish cake strips for a few minutes. Add water and 1/3 packet of Dashimo Moto broth seasoning. Cook a few minutes until the vegetables are flexible. Remove everything to a plate. 

Swirl the egg mixture around the bottom of the same pan to create a thin pancake. Cook for a few minutes on each side. Cut egg pancake into long 1/4 inch wide strips and remove to plate.

Mix 5 cups hot cooked rice with 2 and 1/2 Tbls seasoned rice vinegar (or make your own; see above recipe)

Set out a bowl of vinegar to dip your fingers in during the rolling process. 

To make sushi rolls – place Nori shiny side down on bamboo rolling mat with lines of mat and Nori going the same way. Add the cooked seasoned warm rice to the bottom 3/4 of Nori sheet right to the edges pressing down to compress until about 1/4 inch across whole sheet. (Dipping fingers in vinegar helps make the process go smoothly)

Add the cooked vegetables and egg strips lengthwise to the lower 1/4 of the roll. Twist the gourd strips and add fish cake and shiitake pieces. (To add avocado, encase cucumber, carrot, and avocado in a strip of Nori and place that on the rice before rolling to prevent the avocado from just squeezing out during the rolling process.) Irene is Hawaiian of Japanese descent, and said strips of Spam are often used in Hawaiian Sushi.

Once all ingredients are placed, you are ready to roll. Carefully fold the bottom quarter of the rice-covered Nori over the placed fillings and squeeze firmly. Continue rolling and compressing until completely rolled. Place the roll on the lower half of the mat and cover. Roll and squeeze. Push the fillings of the end closest to the edge back into the body of the roll. 

Place the roll tightly in Saran Wrap and let it sit to soften the Nori. Then, cut it with a sharp knife into bite-sized pieces. Serve with pickled radish, soy sauce, and wasabi, if desired.

Making A-ge Pods

Find the Abura-age bean curd wrappers in the frozen food section of Asian supermarkets. Defrost 10 wrappers. (They are oval-shaped cups.) Gently open the pod and carefully begin stuffing it with rice until there are no more wrinkles on the outside of the pod. 

Stuff and press rice into the half oval until full. (Alternatively, you can finely chop any remaining sushi roll ingredients and mix them into the rice before stuffing or make a pocket to add vegetables). These are also delicious with pickled radish.

Enjoy sharing with family and friends or just making a nice lunch for yourself.