Wanting to plan a date night but the expense or lack of a baby sitter holds you back? Consider having a cheap date night in by whipping up a restaurant worthy meal. Keep reading and discover how to make delicious and easy poor man’s sushi for a perfect date night dinner.
My husband and I love sushi. Back when we were D.I.N.Ks (Double Income No Kids) it was a favorite date night. Since kids, however, we don’t go out for sushi as much since the restaurants don’t seem to be very kid friendly. Maybe it’s just the places we go to, but it’s like dining in a yoga studio, as in it’s very quiet. My kids are loud. The idea of juggling chop sticks and a monkey doesn’t sound appetizing anyway. Then there is the cost. It’s easy to plunk down a lot money to get a filling meal. So what’s a girl to do when she gets a hankering for this delectable Japanese specialty? Let me introduce you to Poor Man’s Sushi.
We came up with this recipe when we wanted to feed our craving of soy sauce, wasabi and sticky rice. Poor Man’s Sushi is a hybrid between a burrito and a sushi roll with rice, veggies, seafood and nori wraps. It is easy to assemble and easy on the pocket book. For this meal you’ll need canned tuna, imitation crab, cucumber, carrots, avocado, polished (white) short-grain Japanese rice (japonica) or medium-grain California rice, wasabi paste and nori seaweed wraps. The directions are as follows.
Poor Man’s Sushi
1. Make Sticky Rice:
2 cups uncooked rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
Rinse the rice in a strainer until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
2. Make the Asian Tuna Salad:
1 can of chunk light tuna in water, drained.
1 tablespoon of mayo
1 teaspoon of wasabi paste (more or less as desired)
2 teaspoons of soy sauce
1 teaspoon of fresh ginger (or half teaspoon of ginger powder)
1/4 teaspoon of garlic
salt and pepper to taste
In a bowl break up tuna and combine mayo, wasabi and soy sauce. Add the ginger, garlic, and salt and pepper. May add 1 teaspoon of sesame seeds or green onion for extra add-ins. If mixture is too dry add in mayo until get desired consistency.
3. Prep the veggies:
Slice the cucumbers, carrots and avocado into matchstick slices. Usually half a cucumber, 1 carrot stick and 1 avocado is enough. Slice imitation crab into slivers.
4. Assemble the roll:
Lay a nori sea weed wrap flat on a plate. Dip fingers in a bowl of cold water and spread water over the nori. This makes it easier to roll. Next spread the sticky rice on the nori so it’s flat and level. Then build your sushi wrap as you please, put on tuna and vegies, crab and vegies etc. Make sure not to pile the ingredients too high so as not to over stuff the roll. Finally take one end of nori wrap and roll everything up into a tube shape roll and enjoy!
You can prep the roll on a bamboo mat to get a tighter fitting roll, like they do in the restaurants, but if you don’t have one that’s okay. This can easily be eaten loosely like a open ended burrito. You can also put some soy sauce and wasabi paste in a small ramekin to dip roll in.
There you have it! A simple, satisfying sushi meal at home. No chopsticks to worry about so you can balance a monkey on your knee while you eat. Or if you’d rather, put the kids to bed early and make this a great date night in! Let me know if you try it!
Please follow and like us: