Recently I have discovered Sushi, something I used to be terrified of because I thought sushi meant raw fish! After going to a Japanese restaurant and trying a Maki roll with cooked fish, I was hooked!
I did some research and discovered Sushi is defined as vinegared rice with a topping or filling. Contrary to popular belief, sushi does not mean raw fish. Sushi doesn’t even have to contain fish. There are vegetarian varieties of sushi, sushi with cooked fish, sushi with fish marinated until it is effectively cooked, sushi with fish roe, sushi with egg, etc.
I have had sushi out at restaurants but wanted to try making it for myself. After reading many recipes and watching ALOT of videos on Youtube I got the courage to try it.
Sushi at Home
First I took a trip to our local Asian Grocery Store downtown to get all the ingredients and tools I would need
- Nori (roasted seaweed)
- Japanese Mayo
- Serachi Sauce
- Sushi Rice
- Rice Vinegar
- Pickled Ginger
- Bamboo rolling mat
- and some dipping sauces
Start with 2 cups of Sushi Rice, short grain, Do not use regular rice!
- Rinse rice in a colander under running water until water runs clear
2. Put rice in a pot and over with water, about an inch more than rice. Let soak for 20 minutes.
3. Rinse the rice once more until water runs clear
4. Place rice back in pot. Add 2 1/4 cups water
5. On medium high heat bring rice to a boil. Do not lift the lid, when it starts to steam and bubble over you know its ready to move to next step
6. Set to lowest level and simmer for 20 minutes, no peaking! After 2o minutes if there is still water remaining in the pot cover and simmer until water is absorbed.
7. Make the dressing
1/2 cup rice vinegar
2 tsp salt
1/4 cup sugar
bring mixture to a boil over med/high heat, stirring until salt and sugar are dissolved. Set aside to cool
8. When all water is absorbed into rice, remove from heat and let stand for 20 minutes.
9. Place rice in a non-metal bowl
10. Pour dressing over a wooden spoon onto the hot rice
11. Gently cut/stir dressing into rice until all is absorbed, being careful not to damage the rice
Cover the rice with a damp cloth until ready to use.
The hard part is over, now the fun begins!
Making the Sushi!
**before you begin cover your bamboo rolling mat in plastic wrap all the way around, keeps it clean and prevents the rice from sticking!
Nori – roasted sheets of seaweed
Cut 1 sheet of nori in half and place it shinny side down on your covered bamboo mat
Wet your hands with water (must do this or you will be picking rice off your hands for days!) and take a handful of rice, press rice onto nori
Flip nori and rice over so nori is on top
Place what ever you like in your sushi on top
Carefully roll your mat applying enough pressure, but not squashing the sushi
My First one!
This one came out better
Cut in half, place side by side and slice into thirds, making 6 pieces
First one – “Crab” with sauce
Tuna with Tempura Crisps
Sweet Potato with Tempura Crisps
Making Tempura Crisps
1 egg white
1/2 cup water
1/2 cup flour
Mix well in a measuring cup or something with a pouring spout
heat oil in pot for deep-frying, only enough oil 1/3 of the pot
When temperature is reached try a spoon full of the batter, if it bubbles up instantly its ready
Slowly pour batter into oil, little at a time
cook until crispy
Crush and add to any sushi, unnecessary but adds a nice texture
I also made some Nigri Sushi hand-pressed sushi. It’s a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish
Quite a feast!
This was a lot of work but totally worth it! actually it wasnt a lot of work, the rice was just time consuming. I will be defiantly be making more sushi in the future!