I love sushi.
It's relatively healthy.
And it appeals to my whole "everything in its place" mentality. Those little rolls of sushi are so nice and organized!
Sushi is often misunderstood. It looks a little daunting-all those ingredients, all sliced so neatly, yikes!
But I promise. If I can do it, so can you. You only need a few items.
Let's get started.
First, we need our rice. And the rice needs its seasonings.
Sushi Rice-you can buy it in the grocery store in the ethnic food aisle. I've never made sushi with regular rice. I suppose it sort of would work, but sushi rice is stickier than regular rice. So you can try it. But don't blame me if it doesn't work.
Rice Vinegar-the most important ingredient. Once I was making sushi and didn't have any rice vinegar-I used tarragon vinegar, and while it was ok, it DID taste a little funky.
I think you all can safely figure out what these items are. But for those who really don't know what's going on in the kitchen, these are an avocado, a cucumber, and a carrot. Maybe this tutorial isn't for you. But for everyone else... And don't you see the package of mock crab next to the veggies? The invisible ones because I forgot to take a picture? C'mon. Pretend it's there. Mmmmmm. I love me some mock crab. Yummers. You need it. You can buy it most anywhere-but I generally run to the kosher store to get it because I also need...
Seaweed and wasabi powder. And a bamboo mat. The bamboo mat lasts forever, the seaweed does not. And I used to buy seaweed at the grocery store because "they" said any seaweed was fine, but then I read the back of the seaweed package, where it said that it might contain shellfish. Ahem. Sushi Metsuyan seaweed for me.
So now you have everything you need. Oh yeah.
You also need a cutting board, a sharp knife, some measuring cups and spoons, a small bowl of water, and a pot. And some yummy coffee. But that's to sip as you roll. Or as you blog. And a sick little girl (is 99.8 fever? Discuss)who is making me stay home in my pjs today. And ditch school. In my pjs. Did I mention that I'm in my pjs? I feel so decadent!
Ok back to sushi, enough about jammies and coffee and 8:15 on a Monday morning.
Let's make about 6 rolls of sushi yumminess.
Measure into a pot: (oops, no picture. Imagine)
1 1/2 cups rice and 2 cups water. As per the rice bag (toldya I'm lazy-my own recipe? ha! Read the bag to cook the rice, m'dears), bring to a soft boil, reduce heat to low, and simmer, covered, for about 20 minutes, or until water is absorbed. Let it rest for 10 minutes.I often find it takes much shorter. Keep an eye on that rice. Don't forget it's cooking and then go jogging with your hubby and leave it cooking on the stove. It will burn. Just sayin'. Don't know who that happened to.
After it's done resting (it was hard work for that rice), you want to add some seasonings. Sprinkle about a few teaspoons of salt, a tablespoon or two of sugar, and lots of yummy rice vinegar. Don't ask me how much. Some. Sprinkle. Sprinkle some more. Then take a spoon and taste it. If it's too salty, add some sugar. Too sweet, add some salt. Not tangy enough, add more vinegar. Told you I'm lazy. Just sprinkle. Trust me.
Then, dump the rice into a bowl-it cools a but faster that way. I've burned my hands on too hot rice.
Oh yeah. Drink a bit more coffee. Mmmmmmm
Then unwrap about half of the mock crab-each piece is in plastic. Remove the plastic. Plastic is not yummy. Sushi is.
OK everything is all laid out nicely and ready. Cooked, seasoned rice, veggies, mock crab, and the bamboo mat and seaweed are nearby. Oh-one more thing-fill a small bowl with water to dip your hands in.
Now it's time to roll some sushi!
First things first. Lay out your mat. You can do that!
Lay a piece of seaweed on it.
OK here we go. Dip your hands in your water. You want them wet. Gather up a ball of rice in your wet hands. Kind of form it into a ball with your hands. It will look like this. Not sure why that's important, but it's what they do at the sushi places. So I do it too.
Then, lay your veggies at the end of the rice closest to you. Choose what you want. I didn't have too much mock crab left (ate some by this point) so that's why I don't have a ton. But you can do whatever you want-no carrot, extra cucumber, whatever you, or your picky kids, want.
Pull back the bamboo. Your roll will hopefully look like this.
Now that you've done the whole roll/squeeeeeze thing twice, you're left with a little bit of seaweed still to roll. Roll it right up. Don't need the bamboo at this point. But sometimes I flip the bamboo over again and squeeeeeeze again.