Sushi 101
From chefmal 14 years ago
- 30 minutes to make
- Serves 2
Check me out, I made sushi, and I'm gonna teach you how too! Actually, we made this a while back but like a doosh I keep forgetting to post it. Hope you enjoy!
Ingredients
- 1 bag roasted Seaweed paper (each bag holds 10 sheets) shopping list
- 1 1/2 cups white, short-grain rice shopping list
- 1/4 cup rice vinegar shopping list
- sea salt shopping list
- fish of your choice. You can use canned eel like we do, canned albacore, mackrel, even thin cuts of tuna or salmon steak. If you don't 100% trust your local fish market, it's okay to use frozen. Don't take chances with shady products and don't leave fish steaks out while preparing. Be smart! shopping list
- Little cup of room temperature water shopping list
- Optional: scallions, chopped avacado, spinach chiffonade, eel sauce or spicy mayo. shopping list
- Note: If you don't have a special bamboo rolling matt, use either plastic wrap or wax paper. You can even attempt to roll it with your bare hands but it's difficult to get it tight enough that way. shopping list
How to make it
- Cook white rice well in boiling salted water until soft, use extra water and drain afterwards if you have to.
- Mix drained rice with vinegar.
- On the bamboo rolling matt, place a sheet of roasted seaweed paper, shiny side down.
- Using a spreading knife or a spoon, coat the nearest half of the paper to you with an even coating of rice. It's okay if the rice mixture is a bit liquidy.
- At the very bottom, put a thin line of your fish of choice, and any condiments/additions you want to put with it.
- Using the rolling mechanism, roll up the sushi as tightly as you can going from the bottom up, until you run out of rice. Now only the bare, dry seaweed paper should be showing. With either your fingers or a brush, use a little water you have put aside to moisten top edge of the paper. You may need to be liberal.
- Finish rolling and seal it closed with the moistened end. Y'know, like a blunt. [=)
- Leave it sitting there with the seam-side down to set for a few minutes before attempting to cut it.
- When you're ready, use a very sharp serrated knife to slice the roll into 6-7 pieces. Serve with premium or sashimi soy sauce.
- Yeah, it really is this easy. Try it!
Mah eel
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The layout- I added more fish after this was taken.
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1
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2
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Rolled
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Special sushi and sashimi soy sauce. This stuff is awesome!!
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The whole spread, with fried and boiled dumplings.
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I even attempted to make them inside out, whoch was infinitely more difficult.
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The Rating
Reviewed by 8 people-
I love sushi!
5 forks
tucky
in Ottawa loved it
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beautiful :)
keni
in Sweet Home loved it
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Hey Mal! I make sushi, too, and we had a full on Asian meal, recently...served it with Egg Drop Soup, Crab Rangoon, and fried rice. :) I used crab, cucumber and avocado in these, so basically a California Roll type. Made some with just bits of crab,...more
keni
in Sweet Home loved it
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