Sushi Sunday

Since my first attempt at making sushi I have been wanting to make more!  What I was waiting for, I am not sure.  It’s been nearly 8 months so I gave it another go.  This weekend was rainy, cold and very windy, a perfect weekend to spend in the kitchen.  Saturday was dedicated to the October Daring Bakers Challenge (stay tuned for that on the 27th) and Sunday was Sushi day.  This time I was a little more confident so I did a few different flavours, a little more adventurous!  For anyone out there who is scared to try making sushi, DONT BE! It is so easy.  The hardest part is making the rice (much easier now that I have a rice maker, but I will go into more detail about that fantastic little device another time) the rest is fun, and the combinations are endless.  Most supplies can be purchased at your local grocery store, but I would advise getting the majority of the Asian ingredients at an Asian grocery Store.  They tend to be a lot cheaper, they are also very helpful in suggesting what you need.

Sushi Rice

This is my own combination of amounts.  I made a batch and followed the amounts given for most recipes and found that there was way too much rice vinegar.  I can’t stand the smell of the rice vinegar, it just about gags me, especially when it is warming.  When I put it on the rice it was way to much and was too wet.  This amount worked much better and was not over powering.  Tasted great!

2 1/4 cups Sushi Rice

3 Tablespoon Rice Vinegar

1 Tablespoon Sugar

1 teaspoon Salt

 

1. Combine Rice  Vinegar, sugar and salt.  Warm in a pot stirring until dissolved.  Set aside to cool.

2. To prepare your sushi rice for cooking see here, in a pervious post.

3. Place rice in rice cooker and add required amount of water oulined by your rice cooker

4.  Set it and forget it!  No, it’s not a Turkey Roaster, but same idea.  This rice cooker was an excellent investment and only $10!!

See, just perfect!

5. Place Rice in a non metallic bowl

6. Pour Rice Vinegar mixture over rice and gently, making sure not to damage rice, cut/stir until absorbed and rice is at room temperature.  Rice will be very sticky

7. Cover with a wet towel until ready to use.

 

Making The Sushi

1. Wrap your sushi roller in plastic wrap to keep it clean and prevent sticking

2. Break or cut a sheet of Nori in half and place it shiny side down

3. Wet hands (very important or the rice will stick  to your hands, not fun!)

4. Take a handful, approx half cup, or rice and press it on the nori, sprinkle with toasted sesame seeds, optional

5. Flip over and place desired filling

Sweet Potato and Spicy Mayo

Crab (the real stuff, not those “crab” sticks), Avocado and Spicy Mayo

Spicy Tuna

California Roll – Crab, Cucumber and Avocado

Forgot to take a picture of the Chicken one

6.  Roll and press slightly to seal

7. Wet a shape knife (to prevent sticking) and slice into desired amount of peaches.  I found 8 made the perfect size.

Enjoy!

Tray for Dad to take home

Mom does not like the nori, so I attempted to make her some with out.  She said they were good!

Second attempt at sushi was a success!  They turned out quite well, they were not pretty, but tasted pretty good!    Next time I will make more with tempura, they are my favourite!

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Sushi

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
  • Wasabi
  • Sushi Rice
  • Rice Vinegar
  • Pickled Ginger
  • Bamboo rolling mat
  • and some dipping sauces

Sushi Rice

Start with 2 cups of Sushi Rice, short grain, Do not use regular rice!

  1. 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

The final product will be very stick!

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

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!