Last night we had our friend, Elizabeth, over to celebrate her birthday. I took the opportunity to roll some sushi and we thought it would be a great first post for Brand New Day! Sushi is one of those meals that tends to intimidate folks, it is much easier than you think and a solid way to eat healthy. There is basically three aspects of the prep, ingredient prep (cutting and such), making the rice, and constructing the rolls. I’ll talk about each step and Amy took some great pictures throughout.
Ingredient Prep and Shopping list
- haddock 8oz
- tuna 80z
- crab meat, leg style 3oz
- english cucumber
- bean sprouts
- stringless snap peas
- broccoli slaw
- sesame seeds
- wasabi powder or pre mixed paste
- short grain calrose or kokuho rice
- sushi nori, roasted seaweed sheets
- rice vinegar
- soy sauce
- cream cheese
- green onion
- The haddock and tuna were kept in the freezer for a couple hours to make them easier to cut. Cut pieces pencil thin and keep as long as possible.
- Peel the cucumber, cut in half, and remove seeds. Cut to six inches long and pencil thin strips
- Blend 1/4 cup cream cheese with 1T sriracha, a dash of soy, and a dash of rice wine vinegar.
- Make a finger bowl with a cup or two of water and 2 T of vinegar. This will be used to keep fingers and knife from sticking to rice.
- Jalapeno and green onion should be sliced thin, lenghwise, and that sets us up for the next step
The next step is the rice. Sushi is all about the rice so take some time and focus here. Start with 2 cups of short grained rice and rinse it once. Then add 3 cups of water and place over med high heat. Assure your oven is preheating to 300 degrees. Watch your rice, as it boils and you can see these little vents, cover it and throw it in the oven for 20 minutes. After 20 minutes, you should have some nice fluffy rice. Spread the rice on a sheet pan and sprinkle with 2T sugar and 2T rice wine vinegar and fold. Cover with a light towel or cheese cloth to cool.
Finally, we are able to roll these bad boys! While tough to explain we will do our best with pics and get you rolling your first sushi roll!
Lay your seaweed sheet shiny side down with the lines running perpendicular to your work space. Wet hands in water/vinegar mixture and take about 3/4 cup of rice in your hand and spread it evenly from the bottom up leaving about 1.5-2 inches space on the top. Then we start putting in our fillings, spread some cream cheese, add some fish, jalapeno, and cucumber. And then roll it up. Use your fingers and the mat to roll it up tight and smooth.
I generally cut each roll into 6-10 pieces depending on the size and event needs. The flower that follows is my first attempt at a roll that is made of two smaller ones cut in half and wrapped again in a square shape. Kinda neat, eh?
Thanks for being part of our first post! Let us know what you think!
Todd and Amy