Wednesday, June 6, 2012

Sushi Making

So, I've loved sushi as long as I can remember, never even crossed my mind that it would be possible to make it myself. But many thanks to my dear sister, she taught me how a couple weeks ago and I've already made it three times since then (once including about 30 rolls for an engagement party). So, if you are a sushi lover as well, and want to try making it for half the price (or less), here's some tips.
You will need:
Short or Medium (preferably short) grain white rice
Rice Vinegar
Roasted Seaweed (Nori)
Protein such as crab, cooked shrimp, or smoked salmon
Cream cheese
Soy sauce
Any other fillings you may like

First, I cook the rice with a dash of salt and a couple tablespoons of sugar to make it sticky. Let 4 cups of water, salt, and sugar come to a boil in a saucepan or skillet, add 2 cups of rice and cover, cook for about 20-25 minutes. Set aside to cool completely (if I have time, I refrigerate overnight).
Mix a couple scoops of rice with a couple tablespoons of rice vinegar, until it is moist, but not saturated. 

Lay out the seaweed with the flat side underneath. (A sushi bamboo mat is pictured, I ended up not even using it, it is easier for me to roll sushi on the counter or a cutting board)

Spread the rice in a thin layer across the seaweed, leaving a 1/2 inch space on top and bottom of sheet. 

Sprinkle wasabi or soy or sauce of your choice across rice. Layer ingredients tightly together on the end closest to you.

Dab the 1/2 inch spaces at the top and bottom of the sheet with a couple drops of water so that the seaweed will stick together when you roll it.
Tightly roll the seaweed away from you. Gently, now. Good job. Seal the end by pressing gently with your fingertips.

Ta-Da! There you have it! A roll of sushi!

If you have time, let the roll sit for at least 30 minutes to 1 hour before slicing it, the seaweed is softer and it is much easier. The longer the sushi sits, the softer the seaweed is and the less strong the taste of it is. I have left a roll unsliced in the fridge overnight and it was perfect the next day for slicing. 

Enjoy, fellow sushi-lovers!
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  1. OH MY WORD. Now I'm hungry. You lunkhead.

  2. I am a sushi lover with the best of them, so thanks so very much for the tips.

    1. You know what this reminded me of? The time I first had sushi. Weary and traveled we were, as we stopped in Amarillo on our way to July camp in California. I was very skeptical and nervous to try it. We were sitting on high bar chairs and as your mom leaned in to tell me not to get a boyfriend, WHOOOSHHHH!, out went the chair from under her. When she got back up she told me she was grateful that she was leaning forward because her chest caught on the table and she didn't fall as hard. What chest? I have never laughed that hard in my entire life, I think.

  3. yum. sushi. can't wait to have it again. btw, is my visit going to make the blog? I think it deserves it. just saying.

  4. HAHAHAHA! Love that story! Completely priceless!

  5. gosh. i'm hungry. get out here already and we'll have a sushi party.