This week’s installment of 52 New Things
Make my own Sushi!
I love sushi – all kinds of sushi: veggie or with fish. It is most delicious and was one of the “you cannot’s” I really hated about pregnancy. If there is sushi available at an all-you-can buffet or a pot-luck dinner – sushi will make it on my plate! However, fresh sushi from a restaurant is always better than the trays you can get at the grocery store. So I figured a good task for my 52 Things list would be making my own Sushi!
First things first – I needed some supplies. Other than cucumber and avocado, I had zero sushi supplies. A stop at my usual grocery store came up short, so Max and I hightailed it to the local Asian supermarket for some proper sushi supplies. Luckily I did – as the sushi rice was half the price at the Asian supermarket!
Supplies I bought:
– Rice Vinegar
– Sushi Rolling Kit (bamboo mat and nori)
– Imitation Crab Meat
– Sushi Rice
Rice Vinegar is added to the cooked rice and is a really important step according to all the “how to make sushi” websites. Sushi Rice is also really important – normal rice will simply not do! I was very happy to find a sushi making kit at the store for a good price 🙂 I was basically making California rolls – so I did not venture to the raw fish aisle this time.
The first step was to cook the rice. Most say to use a rice cooker – but I do not have one of those, so it was a simply pot method for me. There are some guides that tell you to rinse the rice first – but the rice I used did not need any special care, it was ready to go. I followed the water/rice ratio as listed on the package and gave it about 15 minutes of cooking time. That was easy.
After the rice is cooked – you need to add a dash or two of Rice Vinegar. It gives the rice the distinctive taste of sushi rice!
The next step is rolling! You grab your bamboo mat and cover it with saran wrap to prevent sticking. You then place a nori sheet on the bamboo mat (shiny side down) and start assembling! You do not need to soak the nori or anything, the rice will take care of that (pretty cool!). The way I did it was put a layer of rice on, but leaving an inch of bare nori at the top. Then it is time to add whatever you want to the bottom third of the rice: for me it was cucumber, avocado and crab meat. I tried to not layer it too thick! After everything is assembled, it is time to roll!
To roll your sushi you hold the ingredients with your four fingers and move the mat with your thumbs. You basically want to roll all the stuffings once and make sure that everything is nicely sealed in the nori. You then continue rolling and seal the nori with that blank 1-inch part of nori at the end. Do not roll too tightly otherwise stuff may come out of the ends.
After your rolling is complete, you need to let the sushi rest for a bit. After about 10 minutes or so, you can cut into it. I cut the bits off the end (and promptly shoved it in my mouth) and used the rest to make my “pretty” sushi. I think they came out very well! What I tasted, tasted good – but I am saving the pretty pieces for dinner tonight.
It was really easy to make my own sushi – it took less than an hour! If you had a rice maker, it would probably be even easier!
So that is this week’s task!
Next week = Get a Pedicure – ohhhhh yeah!