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How to Make Sushi

March 7, 2007

I made sushi for my brother and I today, and he requested I give him detailed instructions on how to make it himself. I made enough sushi for both of us, plus plenty of leftovers, for about $15. The same order at a sushi place would have set us back close to $60 (plus tip). I used short nori sheets available at (cough, gag) Wal-mart for $2 for 20 sheets. I didn't have short grain rice, so I used medium and it was fine. Long grain rice doesn't work very well if you want your rolls to be pretty (i.e. stay together), but it will give you the same taste. Wasabi's about $2 for a tube. You can substitute white vinegar for the rice vinegar, and it pretty much tastes the same. Serve the rolls sliced into bit-sized pieces, dipped into a saucer of soy sauce with a bit of wasabi blended in. Fantastic!

Enjoy!

Makin' Sushi
by Moira

Sushi Rice
2 cups short or medium grain rice
2 cups water
5 T. rice vinegar
2 T. sugar
2 t. salt

Put rice in colander, rinse until water runs clear. Drain for at least half an hour. Add rice and water to a large pot with a tight fitting lid. Bring to a boil. Turn down to low and cover the pot. Simmer 15 minutes. Do not remove the lid. After 15 minutes, remove from heat, keeping the pot covered, and let rest for 10 minutes. Dump into a class container to cool. Stir together vinegar, sugar, and salt. Pour on top and gently stir. Let the rice cool until it is warm to the touch.

Put saran wrap on cutting board. Lay down sheet of Nori. Add a spoonful of rice. Wet hands, shake to remove excess water, and smooth rice onto the sheet of nori. Push gently, but firmly. Leave approximately inch at each end of the nori sheet. Add fillings in center of the center. Wet top end of the sheet and roll so the wetted end sticks to the wrap. Cut with a sharp, non-serrated knife that you've run under cool water. Clean knife frequently to prevent sticking. If you aren't serving the sushi immediately, wrap the uncut rolls tightly in saran wrap and refrigerate until needed. Will keep several days in the fridge, generally.

Sushi Filling Ideas

Unless you live next door to a fresh fish source, I recommend not making raw fish sushi at home.

Spicy Tuna
1 can tuna, drained
approx. 4 T. cream cheese
generous squirt of wasabi
sprinkle hot pepper flakes to taste
dash of paprika.

Blend all.

Prepare roll with rice/tuna, rice/cucumber/tuna, or rice/greenonion/tuna, etc.

California Roll
Blend cream cheese and wasabi, to taste
crab meat, shredded
avocado, sliced thin
cucumber, sliced thin
Smear nori with cream cheese, add rice then crab/avocado/cucumber, and roll.

Veggie Sushi
Slice thin: carrots, cucumber, green onions, and red peppers

Omlette
Beat two eggs with 1 T. rice vinegar and 1 T. sugar. Cook into a thin omlette and slice into long thin strips.

Moira at 3:34 PM :: Comments (2) :: ::
Comments:

yummi I had wonderful dinner with your recipe!thanx

Posted by: kate at October 16, 2007 11:10 AM

I love food especially sushi!I've learned to eat it workin ina japanese restaurant,but it's better prepare it at home,cause it's very expensive for students:P

Posted by: qbr at October 29, 2007 4:11 AM
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