Although I have made Sushi a few times before, I am so glad I did a little research and a little chatting about a few secrets to making really good sushi!!
I wanted focused on a few keys things, good rice, good grades of fish, uniform slices of veggies, and a good sharp knife.
For tonight’s sushi, I am making 5 rolls. My sweet husband and I have chosen tuna, salmon and imitation crab meat. Tuna will be used to make both a spicy tuna roll and a regular tuna roll. Salmon will be used for a salmon roll. And of course, the California roll calls for the imitation crab.
You will need a large, even work surface, two cutting boards, a sharp knife and a bamboo mat.
(Secret #1: keeping the knife sharp and wet will aid in both prep work and slicing your finished rolls)
So here we go…
To cook the rice:
I am adding 2 cups of thoroughly rinsed sushi rice to 2 1/4 cups of water. Bring to a boil stiring occasionally, reduce heat, cover and let simmer for 6-8 minutes. If cooked, remove from heat and let sit for 10 minutes covered.
The rice will then need to be transferred to a large wooden or glass bowl, to cool to room temperature. While rice is cooling, begin to combine the ingredients to season the rice.
(Secret #2: seasoning the rice really adds the authentic taste to your sushi)
To prepare rice seasoning:
In a sauce pan bring 2 tbsp of Rice Vinegar, 2 tbsp of white sugar, 1 tbsp of kosher salt. Combine in pan until salt and sugar are thoroughly dissolved. Bring to a slight boil, remove from heat and poor over rice in the glass dish. Toss until each grain has been coated by your seasoning mixture.
I continue to allow rice to come to room temperature while I began prepping my veggies and fish.
For the veggies:
A separate cutting board for vegetables only
1 Hot House / Seedless Cucumber
1 Organic Avocado
Start by removing the ends of the cucumber, slice the cucumber in have straight down the middle.
Take that have and cut it into 4
long strips. Julienne the pieces into 2 1/2 – 3 inch pieces about 1/8 to a 1/4 of an inch wide. The key is to keep the julienne slices as uniform as possible. This help to keep the roll even and tight.
Cut enough cucumber to have 4-6 pieces for each roll, more depending on preference.
Set the veggies aside.
For the filling:
2 – 3 oz. of Tuna
2 – 3 oz. of Salmon
1 pckg of Imitation Crab
1 tbsp Spicy Mayo (Sriracha & Mayo)
1 Sheet of Nori per roll
Slice three to five 1/4 inch thin strips of the tuna and do the same with the salmon. Salmon skin can be used as well, to make a salmon skin roll or flavor a seafood stock, so don’t throw it out. Put the remain filets in plastic wrap and refrigerate, Set aside the strips of fish, but remember to keep separate from the veggies.
Unroll the bamboo mat, layout a sheet of Nori shiny side down. Take a handful of rice and form into a ball, place the rice on the Nori sheet. With wet hands, use your fingers to spread out the rice across the Nori.
Next begin to assemble the filling. Start at 1/2 inch from the bottom of the rice and Nori, lay 6 or so pieces of cucumber across the rice adding the avocado and the fish in the same fashion. Use just enough fish to reach across the rice.
Using the bamboo mat as a guide, roll the end up and continue rolling until the end of the Nori sheet seals with the roll. Use a little dab of water to seal if needed. (For good tips and videos of how to roll the sushi look here.)
(Secret #3: Use a very sharp knife and wet the knife before each slice. This will help to keep the rice from sticking and the Nori from tearing.)
Use one single motion to slice the roll, trying not to tear. Slice each roll into 5-6 one inch pieces.
Now that the rolls have been sliced, I serve them using my clean wooden cutting board as a platter.
Below are some photos of the finished rolls!!!
Hope you will try this at home!