I don’t know about your house but at my humble abode, sushi is a special affair, reserved for birthday’s and last day of school treats.
It was in London that sushi went from an occasional outing to becoming part of our family’s week menu. After paying for an expensive yet mediocredinner at a London sushi restaurant, HH suggested that we start to make sushi at home. If I recall correctly, his words were “Come on. How hard could it be? You prep and I’ll roll!” I was sold.
I hopped onto Amazon and ordered a sushi kit that included the bamboo mat, sushi vinegar and a very simple cookbook in preparation for our first at home sushi dinner. I bought my fish at Borough Market- salmon and tuna. Not the cheapest place but wow did the fish look fresh. On Friday afternoon I prepped all of our favorite ingredients and then the kids and I eagerly
waited HH to come home and roll. Two things make sushi delicious, fresh fish and perfectly prepared rice. The rice was key. I followed the recipe to the T.
I figured once I got to China my sushi making days were behind me, but thanks to the fish market I can make sushi here as well and at a fraction of the price. The whole process takes about 2 hours and there really is no way to speed it up since the rice needs to be made correctly.
- 2 cups short-grain sushi rice
- 2 cups + 6t cold water
- 1/2 cup sushi vinegar
- Wash rice in cold water, stir rice and strain until the liquid comes out clear. This should take approximately 5 minutes.
- Leave washed rice in the strainer and let sit draining for 30-60 minutes.
- Place washed rice in a heavy medium sized pot. Add the water and cover tightly. Do not lift the lid at any point until the rice is finished or steam will escape and it will not properly cook.
- Place over medium high heat until rice steams (10 minutes). Turn heat to high and cook 2 minutes. You may notice a white foam around the lid and the lid jiggling up and down. Next reduce heat to medium and cook another 5 minutes until the foam stops and you hear crackling.
- Turn off heat and let stand, covered, another 15 minutes. After rice is finished steaming, remove cover, fluff rice with a bamboo paddle. Wrap the lid with a cloth towel and cover pot another 15 minutes.
- With rice paddle gently spread rice into a shallow large bottom glass pan (I use a Pyrex 9X13 cake pan. DO NOT USE A METAL) so that the rice can cool quickly. As the steam escapes sprinkle with sushi vinegar and scoop rice back and forth in quick horizontal motions.
- Immediately fan the rice to cool, 2 minutes. Cover with a clean we towel and let stand at least 15 minutes or until ready to use.
Okay, so the recipe is really straight forward. I’ve used as little as 4-5 Tablespoons of sushi vinegar and never had a problem. My advice- pay attention to the rice as it’s cooking being careful to not let the rice on the bottom of the pot burn. If it does, be careful when you scoop out the rice, avoiding the burnt parts.
Ok, so my rice is ready. Now for the fun part! The filling. In our house our sushi consists of:
- Salmon or Tuna
- Green Onions
- Cream Cheese
- Spicy sauce (a mix of mayonnaise and red chili flakes)
Slice all of your ingredients into thin slices so that you can roll them easily.
To Roll The Sushi:
- Rolling Mat
- Cold water
- 3-4t of Rice Vinegar
- Sharp Knife
- Sushi Ingredients
- Lay nori sushi on rolling mat with the long side lying across you mat from left to right.
2. Dip your hands in a mixture of cold water and rice vinegar. Scoop out about 1 cup of rice and spread it evenly over the nori with a 1/2 inch margin at the far end of the nori. Keep hand moist so rice doesn’t get sticky.
3. Create a narrow groove in the center of the rice then lay down julienned strips of your ingredients in a neatly.
4. Grasp mat with both hands with thumbs underneath and press lightly on your ingredients with index finger and both hands. Lift the mat so the edge of the nori closest to you meets the near edge of the rice free margin at the far end. Press down on the sides of the mat not the top of the roll.
5. Lift mat slightly and finish rolling so that the rice free edge of nori adheres to the roll.
6. Place mat on cutting board, seam-side down. Dip the knife in the water-vinegar mix and slice roll in half using a swift back and forth motion. Cut again forming 8-10 pieces of sushi depending on your desired thickness.
I don’t use too much rice- about a half of a cup. I also make about 2 1/2 cups of rice. This makes about 8 rolls of sushi- enough for all of us to smash on! My family is picky when it comes to sushi. Here’s how they like their rolls.
HH- 2 rolls salmon, spicy mayo, avocado
Me- 2 rolls salmon, avocado, cucumber, green onions, cream cheese, mango
#1- Sushi salad of rice, salmon, avocado, cucumber, green onions, cream cheese, mango, spicy mayo. No nori.
#2- 2 rolls Salmon, avocado, cucumber, cream cheese
#3- 1 roll salmon, avocado, cucumber, cream cheese, mango
Don’t be scared. This is a lot easier than you might think. Hope these instructions helped.
What’s your favorite sushi combination?