My oldest daughter lives on her own and goes to college. She is taking a cooking class and gets to try all kinds of yummy things. The other day she told me she made sushi. She said it was really good but rolling it was a bit tricky. I kind of laughed and said “The people at the grocery store make it look easy!”
Well I have not yet given it a try but will let you know when I do. Below is hers from school and the how to so you can attempt it yourself . Good luck!
Sushi Rice
- 3 cups Japanese Sushi Rice
- 3 1/4 Cups Cold Water
- 1/3 Cup Rice Vinegar
- 2 Tbsp Sugar
- 1 Tsp Salt
Wash Rice in cold water until the water runs almost clear. This may take a few minutes. Once water runs semi-clear, drain rice of any excess water and add 3 1/4 cups water. Add enough water to cover the rice so that the water comes up to the first knuckle on your index finger if you are touching the rice with the tip of your finger.
Bring the water and rice to a boil and cover with a lid. Once you put a lid on the pan reduce the heat and simmer for 20 minutes. After 20 minutes turn off the heat and leave covered for 10 minutes. Do not to lift the lid during this last 10 minutes as the rice is STILL COOKING, even though the heat is off.
While the rice is cooking, heat the rice vinegar, sugar and salt in a pan until dissolved. Do NOT reduce or this will caramelize quickly. Remove from heat as soon as sugar and salt has dissolved.
When rice is done, pour rice out onto a tray or cookie sheet. Slowly add the vinegar mixture in to the rice while mixing the rice with a wooden spoon or spatula. The goal is to fold the mixture into the rice. You DON’T want to make mushy rice. The rice should stay as individual rice grains and not a huge formation. Sushi rice is not sticky from over working the rice. It is sticky from the vinegar mixture lightly coating every grain of rice.
Store sushi rice at room temperature covered with a damp towel. This will keep the rice from drying out.
Other ingredients
- 6 nori sheets
- surimi-(imitation crab) 2 sticks
- 1 cucumber
- 1 avocado
- 4 slices of smoked salmon
- 5 shrimp
- pickled ginger- 1 tbspn
- wasabi powder- 2 tbspn
- green label soy sauce- ½ cup
- Tempura- Shrimp and Vegetables
- 5 oz unbleached cake flour
- 5 oz white rice flour
- 1 large egg, beaten
- 2 cups cold seltzer water
- 1 sweet potato, peeled and cut into 1/8-inch thick slices
- 1 japanese eggplant
- 1 onion
- 4 oz green beans
- 10 shrimp, 31 to 35 count, peeled and deveined
How to roll it
- Add rice, sauce and filler as you choose. Be as creative as you like or as basic
- Roll it tight with the sushi rolling mat underneath
- When you get to the end you add a bit of water along the sea weed seem so it stays closed
- Every time you make a cut get your knife wet because the water helps break through the sushi
- You can put saran wrap around your sushi mat to keep it clean
Roll it, cut it, chill if desired and serve. It may take some practice, but it will taste great!
Have you made sushi before? Any tips you can share?
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