On Making Our Own Sushi

tableofsushi

If I could offer you one piece of advice to boost your culinary confidence it would be: make your own sushi. In all the foods I love to eat out at restaurants, sushi always seemed the least attainable in my own kitchen (takeout notwithstanding).  So this past weekend when David had the great idea to make our own sushi, I was amazed at our delicious results. We are by no means masterful sushi chefs but at least now we know that if it’s sushi we crave, restaurants aren’t our only option.

The secret to making good sushi is starting off with good quality ingredients. Fresh and quality are key when it comes to sushi because if you think about it, you’re not doing much else to the ingredients to doctor them up. So the first thing you need to do is decide what kind of sushi you want to make. What kind of fish will you be using? What type of prep – fish by itself (sashimi), atop a pile of rice (nigiri) or rolled up in seaweed and rice (maki roll)?

salmonandsantokuknife

I for one cannot enjoy my sushi meal if it doesn’t have a salmon component (can you tell?). I can never get enough salmon nigiri or salmon maki rolls so when I found out the fish store we were going to had tons of sushi grade salmon, I was a happy camper. We purchased a pound of fresh sushi salmon, and a small piece of yellowfin tuna and went on our way. Just look at that piece of fish – it looks like heaven.

As complements to our fresh fish, we chose to stuff our maki rolls with mango, avocado and cucumber. In all the sushi I’ve had out, those are my three favorite sushi stuffers and they’re all easy to buy at your local grocery store or market. You also might want to go grab a santoku knife if you don’t already have one. We picked one up for $3 at Target and it really helped us cut the fish into thin strips, perfect for sushi.

moundofrice

When you get back to your kitchen, the first thing to do is prepare your sushi rice. Of all the ingredients you’ll be using, this of course takes the longest and I will say that this was one of our biggest challenges. Prior to this sushi adventure, I had heard that making sushi rice was not an easy task but before now I never realized how much skill went into it. Sushi rice, a short grained Japanese rice sometimes called Calrose, requires cleansing and soaking before being boiled and seasoned with rice wine vinegar.

Our book instructed us to wash the rice until the water becomes clear and not cloudy. After 3 or 4 rinses, we still had clouds in our water but decided to let it begin the soaking process. After an hour of soaking, we let it come to a boil for 15-20 minutes and then let it simmer until the water was gone. In the end, we seemed to have an abundance of perfect looking sushi rice. We then piled our mound onto a plate to give it a good seasoning and did a final taste. The seasoning gave it some good flavor but the texture was a bit…well, crunchy at times.

sushiingredients

But we now had this massive amount of rice that couldn’t go to waste and a bunch of delicious ingredients waiting to be made into a maki roll. We sliced each ingredient into thin long strips so that they could each become a part of every piece.

rollingsushiroll

We then lined a bamboo mat with a piece of seaweed, spread out some rice on top and then laid our thin long strips of salmon, mango, avocado and cucumber in the center of the rice. We started off with too much rice and too little salmon but eventually got it down to the perfect ratio.

sushirollcloseup

It all would have tasted perfect if it weren’t for that darn crunch in the rice so we eventually decided to just eat the fish and veggies right out of the roll. There we were eating raw pieces of fish and cut up veggies and we were perfectly content. It still amazes me that completely uncooked ingredients, veggies and fish in their simplest form, can provide the tastiest most satisfying dinner. If that’s not an ode to simplicity, I don’t know what is.

nigiricontraption

For the nigiri, we used a plastic contraption to shape the rice, dabbed a touch of wasabi paste and spread beautifully cut pieces of fish on top. The nigiri which eventually became sashimi (nigiri sans rice) was so delicious, it was literally a dream come true. No joke, whenever I go to sushi restaurants I really just want the waiters to bring me a never ending plate of salmon nigiri but my wallet always tells me no. But if you buy it yourself, the larger portion of salmon is much more affordable.

sushirollcloseup2

So if I haven’t said it enough, I was in heaven. A weekend filled with homemade sushi (and more homemade pizza!) left me stuffed and much more confident in the kitchen. Hey, if David and I can make sushi, we can all conquer our fears in the kitchen. And if they don’t always turn out quite the way you imagine (like this pasta incident), it’s always worth trying just for the experience.

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  • http://www.productbody.com Joanna Schmidt

    that picture is making me drool

  • http://aloshaskitchen.blogspot.com Melissa

    That is so awesome that you and David went for it at home, Hillary. I’ve wanted to for so long, and I have the little kit too. Thanks for breaking the mystique and sharing the process with us, semi-crunchy rice and all.

    I’m going to do it!

  • http://www.figandcherry.com/articles/top-10-ways-to-find-recipe-inspiration/ Christie @ fig&cherry

    Good on you for trying it Hillary! Looks like a really fun night in :P

  • http://passionateeater.blogspot.com Passionate Eater

    I agree that the party looks awesome, and I love the addition of mango to the sushi! And even with a slight “crunch” to the rice, it still sounds like you all had a great time. I also have learned about sushi the hard way, myself, so we all make mistakes!

  • Dana Deusch

    My husband makes this type of sushi for us at home pretty often. It’s the only type of food we’ll pay for when we eat out since he is a chef. Congrats to you on trying this. It is wonderful. A bit of advice on the crunchy rice.. we use a rice cooker. We do rinse our rice but the water doesn’t have to come clear. We rinse it well and then cook. Rice cooker generally use less water than the traditional method, just 1.25 cups of water per 1 cup of rice.

    The avocado and mango sound wonderful, we’ll try that. We like to use philly cream cheese with the salmon and cucumber. Also, you need rice wine vineger with the rice.. that’s the secret ingredient! Enjoy!

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