I was craving some sushi this week so I asked my friend Fumiko to teach me how to make it. I told Rog I would make him some for his birthday treat. Can I just say, there is nothing better than having real, home-made sushi created by a Japanese food artist? Fumi was super patient (she didn't get upset when I messed up the rice and she even fixed it without me having to make another batch) and a great teacher. Sarah had a great time playing with Fumi's boy Marshall. Rog was kind enough to take a few pictures of the process.
How to make a sushi roll in pictures:
* You cover most of the nori with rice, but make sure you leave an inch at the top of the nori so you can roll it more easily.
This is what they look like before we "beautified" them. We cut off the raw edges (and of course ate that too) for presentation. Each roll made 8 sushi pieces.
And for those of you who want to make them on your own, here's the recipe:
Rice Mixture:
6 c. cal-rose rice (short-grain)
6 c. water
Cook in rice cooker until done.
In small bowl mix (it is important to mix this first before adding to rice)
2/3 c. Mizkan rice vinegar
2/3 c. sugar
4 tsp. salt
When rice is done, put rice in large bowl and stir in vinegar mixture. Rice should be super sticky!
To make sushi rolls you will need
1 pkg of toasted nori (seaweed - ours had 10 sheets)
1 bamboo mat
Filling: (this is what we used)
Japanese Cucumbers
Ooba (Aojiso) - It's an herb that tastes minty.
Radishoots - for a subtle taste of radish.
*Salmon
*Tuna
Avocado
Egg (Fumi showed me how to make crepe-like eggs rolled up. I doubt I could replicate it, but I have to say it was amazing!)
* Your fish needs to be sushi-grade. We bought ours in Japantown. You can make them vegetarian if sushi-grade fish is not available.
We made 10 rolls of sushi and had enough rice and fish left over to make the "other kind" of sushi. Just as an FYI. The 80 rolls and 15 sushi "bars" cost about $35 to make. And they were fresh and FANTASTIC!!!! Thanks Fumi! I think next time we will make Gyoza :)
