Sushi Party

Cook the Rice: In a large pot, bring water and rice to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed (approximately 25 minutes). Remove from heat and let it sit covered for 10 minutes.

Prepare the Sushi Vinegar: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave until the mixture is warm (30-45 seconds). Stir well until sugar and salt are dissolved. Gently fold the vinegar mixture into the cooked rice, ensuring each grain is coated. Allow the rice to cool completely.

Cook the Egg: Heat 1 teaspoon of vegetable oil in a small skillet over medium heat. Pour in the beaten eggs and cook until firm, forming a thin omelet (3-5 minutes). Transfer to a plate and cut into strips.

Prepare the Tempura Eggplant: Heat 1 tablespoon of vegetable oil, sake, 1 tablespoon of soy sauce, and sesame oil in a skillet over medium heat. Fry eggplant strips in the oil mixture until softened and lightly charred (5-10 minutes). Transfer to a paper towel-lined plate to drain excess oil.

Marinate the Carrots: In a microwave-safe bowl, mix carrot strips with 1 tablespoon of rice vinegar and 1 tablespoon of soy sauce. Microwave until the carrots are slightly softened (1-2 minutes). Drain any excess liquid.

Blanch the Asparagus: Bring a large pot of lightly salted water to a boil. Add asparagus and cook until bright green (2-3 minutes). Immediately transfer to ice water to stop the cooking process. Drain thoroughly.

Prepare the Avocado: Cut the avocado into 8 slices and drizzle with lemon juice to prevent browning.

Assemble the Rolls: Lay a nori sheet on a flat work surface. With wet hands, spread ¾ to 1 cup of cooked rice evenly over the nori, leaving a ½-inch exposed strip along one long edge.

California Rolls: For 3 nori sheets, layer crabmeat, avocado, cucumber, and carrot strips along the edge opposite the uncovered edge.

Eggplant & Avocado Rolls: For 3 nori sheets, layer eggplant and avocado strips along the edge opposite the uncovered edge.

Pesto & Egg Rolls: For 3 nori sheets, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices.

Shrimp & Asparagus Rolls: For 3 nori sheets, layer chopped shrimp and asparagus along the edge opposite the uncovered edge.

Roll the Sushi: Place a prepared nori sheet on a bamboo sushi mat. Use the mat to roll the nori and rice around the filling, gently squeezing as you go. Wet the exposed nori edge with a little water to seal the roll. Slice each roll into 8 pieces using a sharp, wet knife. Repeat with the remaining prepared nori.