Don’t think sushi means eating raw fish and expensive!  As a matter of fact, rolled sushi was developed in the 17th century in Japan to use small portion of ingredients  and save money. If you make it at home, you just need a piece of  leftover veggies and just roll them with rice!  Be creative and have fun with it!  I have been having fun with making  sushi at Kid’s College over the past years.

Makes 4 adult servings (1 roll each)

Approximately $3.00 per person to prepare


2 cups of  short-grain or middle grain rice (Nishiki Rice 32 oz. is affordable)$2.50
2 cups of water
1 pack of nori seaweed sheet (Yamamotoyama Sushi Party is affordable) $2.50
1 English cucumber, julienned $2
1 handful of cooked collard greens (squeeze the liquid) $1
1 ripe avocado, cut into ¼ inch thick $2
1 carrot or beet Julienned $1
1 tablespoon of mayonnaise (optional)
1 tablespoon of soy sauce (optional)


Sushi mat or wax paper (for rolling sushi)
Plastic wrap


Prepare Sushi rice

  1. Take two cups of rice and rinse until water runs clear.
  2. If you have a rice cooker, pour 2 cups of water and turn it on.
  3. If you use a saucepan, put the same amount of sushi rice and water and bring them to a boil. Turn down the heat and continue to simmer with lid closed, until all the water evaporates. Two cups of rice will take about an hour to cook.
  4. Place the sushi mat on a flat surface. Cover the sushi mat with a layer of plastic wrap as this prevents rice from sticking on your rolling mat or you can use a sheet of wax paper
  5. Put the nori seaweed sheet on top of the mat, spread the rice evenly and flip it over.
  6. On top of the nori seaweed sheet, place the cucumber, carrot, collard greens and avocado in a horizontal line to follow the edge of the mat, on the side where the rolling will start
  7. Lift the edge of the mat close to you and form the rice into a tight cylinder by rolling the mat away from you. After you form a roll, take of the sushi mat
  8. Cut the roll into 8 sections on a cutting board.


Submitted by Ryoko Ohnishi, Adjunct Instructor, Continuing Education