D I Y Sushi

MAKING SUSHI IS NOT AS INTIMIDATING AS IT MAY SEEM.  IN FACT, ALL YOU REALLY NEED TO MAKE MAKI ROLLS IS PATIENCE.  MAKE SURE YOU BUY REALLY REALLY GOOD QUALITY INGREDIENTS IF YOU PLAN ON NOT COOKING THE SUSHI.  DON’T BE AFRAID – – – THINK OF IT AS A BURRITO WITH SEAFOOD AND RICE !!!SONY DSC

STEP 1 – – -MAKE SOME SUSHI RICE – – – RINSE 2 CUPS OF SHORT GRAIN SUSHI RICE FOR ABOUT 10 MINUTES TO GET RID OF THE EXCESS STARCHINESS.  ALLOW TO DRAIN IN A COLANDER AND DRY FOR 15 MINUTES.  COOK THE RICE IN A RICE COOKER, STEAMER, OR BAMBOO BASKET.  I PREFER AN OLD SCHOOL METHOD OF COMBINING THE 2 CUPS OF RICE WITH 2 CUPS COLD WATER AND BRING TO A BOIL OVER HIGH HEAT.  COVER AND COOK OVER MEDIUM HEAT FOR 10 MINUTES.  REDUCE THE HEAT TO LOW AND COOK FOR 10 MINUTES LONGER.  REMOVE FROM HEAT AND LET STAND COVERED FOR 15 MINUTES.  MEANWHILE IN A SMALL PAN COMBINE ¼ CUP RICE VINEGAR, ¼ CUP GRANULATED WHITE SUGAR, AND 1 TABLESPOON SALT AND WARM OVER MEDIUM HEAT TO DISSOLVE THE SUGAR AND SALT.  TRANSFER THE RICE TO A LARGE BOWL, SPRINKLE THE VINEGAR OVER THE TOP OF THE RICE AND LIGHTLY AND GENTLY FOLD THE VINEGAR IN TO COAT ALL OF THE RICE GRAINS.  THIS GIVES THE RICE A PUNCH AND PROVIDES THAT STICKINESS NEEDED TO ROLL. COVER THE RICE WITH DAMP CLOTH WHILE WORKING ON THE ROLLS TO KEEP FROM DRYING OUT.

STEP 2 – – – PREPARE YOUR FILLINGS SOME CLASSIC INGREDIENTS IN SUSHI ARE CARROTS, GREEN ONIONS, RAW SALMON, SMOKED SALMON, AVOCADO, CRAB, RAW YELLOWFIN TUNA SAKU (THE BEST AND SAFEST FOR SUSHI BECAUSE IT HAS BEEN FROZEN SOOOOO LONG AND COLD THAT ANY AND ALL PARASITES ARE DESTROYED), CUCUMBER, ETC.  USE YOUR IMAGINATION.  SLICE THINGS INTO LONG PIECES 4-6” LONG AND ABOUT ¼” THICK.  TRY AND GET AS CLOSE TO THESE DIMENSIONS AND IT’LL BE THAT MUCH EASIER.sushi1

STEP 3 – – – LET’S ROLL

SET YOUR NORI PAPER ON A BAMBOO SUSHI ROLLING MAT.  YOU CAN FIND THESE AT MOST ORIENTAL MARKETS FOR UNDER A DOLLAR. SPREAD THE RICE CAREFULLY OVER YOUR NORI PAPER SHEET, ABOUT ¼” THICK.  WET YOUR HANDS WITH WATER TO PREVENT STICKING TO THE RICE.  SPREAD THE RICE ALL OVER THE NORI PAPER, LEAVING A ¼ INCH BORDER AT THE TOP WITH NO RICE.  SET YOUR FILLINGS OF CHOICE ACROSS THE CENTER OF THE RICE FROM LEFT TO RIGHT, IN THE MIDDLE OF THE ROLL.  ROLL THE BAMBOO MAT UP AND AWAY FROM YOU, CURLING THE NORI AND THE RICE AROUND THE FILLING.  USE YOUR FINGERS TO HOLD THE FILLING IN PLACE AS YOU ROLL.  SEAL THE ROLL BY LIGHTLY MOISTENING THE EDGE OF THE NORI PAPER BEFORE PRESSING TO SEAL THE ROLL.  PRESS INWARD ON EACH END OF THE ROLL TO MAKE A NEAT SURFACE.sushi2

STEP 4 – – – CUT AND SERVE !

LIFT THE ROLL OFF OF THE BAMBOO MAT AND TRANSFER IT TO A CUTTING BOARD.  DIP THE TIP OF A LONG SHARP KNIFE INTO WATER, LET THE WATER RUN DOWN THE BLADE.  USING A LONG SLICING SAWING MOTION, CUT THE ROLL IN HALF, THEN CUT EACH HALF INTO THIRDS TO FORM SIX EVEN PIECES, REWETTING YOUR BLADE AS NEEDED TO PREVENT STICKING.  SERVE WITH WASABI, PICKLED GINGER, CHILI GARLIC SAUCE, SOY SAUCE, ETC.sushi3

“AN ESSENTIAL ASPECT OF CREATIVITY IS NOT BEING AFRAID TO FAIL”-     EDWIN LAND, AMERICAN INVENTOR

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