Not exactly a recipe today, but more of a technique post. But I do have a few sushi recipes, that can be shared here, now that I’m covering the basics!
Since I know you have all been waiting with baited breath to hear what M picked for Valentine’s dinner…(haha)…surf and turf! Perhaps a little traditional, but oh so delicious! He grabbed some personal-sized sirloin steaks and a cluster of snow crab legs for each of us! It was so, so good! I think it’s actually been over a year since I had crab legs and I definitely will have to do some scrimping and scrounging of pennies and some careful sales watching so that we can have them again before this year is over! I’ve admitted to my own recent conversion to seafood-appreciator on this blog before, but I had forgotten how much I like crab! Especially the legs, because the insides and organs and gunk of blue crabs still grosses me out. Plus I’m bad at picking those little legs. Please give me those (somewhat) tidy clusters of snow crab legs!
Yummmmmm. I thought about those crab legs and butter all day. I also spent the day enjoying my Valentine’s gift of a brand new office chair! It’s red, it’s sleek, it has any amount of support…perfection! I’ve had a sad history of used and often-broken office chairs, though my latest model was doing just fine enough for me to stop complaining about my back pain (mostly). But, M remembered and got me one and totally surprised me at work–enough to have me on the floor teary-laughing! So I am very excited to adjust this exactly how I need it and improve my daily office life!
Anyways, I thought I would take advantage of the simple cucumber rolls in this week’s meal plans to take a few step-by-step photos to show how to roll sushi. I’ll be honest: the thought of making sushi was on my list of Very Intimidating Cooking Things. (Side note: if you’ve been reading along for a while, you should be celebrating with me because you also realize that I have now tackled everything on that scary list!!!) But then I finally did it and it really can be very not frightening and even almost easy, if you are kind to yourself! The biggest impetus was honestly that sushi is so expensive! It it so much cheaper to make at home, and if you are very, very nervous, then just start practicing with some veggies rolls that will cost you pennies! But they look super fancy and taste delicious and still have that sushi magic of filling you up without much food actually being used…I still prefer the ease of keeping the seaweed on the outside of the rolls–still got all the right flavors in there! Someday, perhaps, I’ll be brave enough to flip the rice to the outside!
Let’s get started!
First make your rice. Be sure to use rice marked as “Sushi” or “Nishiki” rice! Prepare according to the bag’s directions. I usually bargain for about 3 sushi rolls-worth from 1 cup of uncooked sushi rice. Remember, 1 cup uncooked is going to result in several cups of cooked rice!
After the rice has cooked and steamed according to the package directions, for every 1 cup of uncooked rice that you made, mix together 3 Tbsp rice vinegar + 1 Tbsp sugar + 2 tsp salt in a small bowl until the sugar and salt has dissolved (if I’m in a hurry, I’ll microwave this, since the warm liquid will dissolve the salt and sugar more quickly!) Fluff the cooked rice with a fork, then pour over the vinegar mixture and mix gently, but well to distribute the flavor! Continue to stir gently for 1-2 minutes more, to help the rice release steam and cool. Cool the rice to room temperature.
Prep your sushi filling–thinly slice whatever you are putting in there: fish, veggies, etc.
Fill a bowl with water, grab your nori (seaweed sheets), put the filings and the rice beside you, and you are ready to go!
Okay, so you do need to invest in a sushi mat. I found them for a very reasonable price at my local grocery store–it came in a kit with a wooden spoon that can be used instead of the fork to stir the vinegar into the rice! While it is possibly to roll sushi without a mat, it make it so much easier that it is definitely worth the investment! Place the mat in front of you with the sticks running perpendicular to you.
Put a sheet of nori on the mat.
Dip your fingers in the water. With WET hands, scoop two small handfuls of rice onto the nori. Wet your fingers again and press the rice into a thin layer. Leave about 1 inch of space at the far end of the nori, but make sure that the rice goes close to the other edges. If your fingers are not wet enough, the rice will stick. Keep dipping them in the water as needed.
Lay your fillings on the near end of the nori sheet. Try to make them even, across the whole sushi roll.
Grasp the edge of the mat with your thumb and forefinger (with both hands, I just needed one hand to take the photo). Use the rest of your fingers to press against the fillings. Lift the sushi mat and begin to roll the edge of the nori sheet over the fillings as your middle, ring, and pinky fingers tuck the filling under the edge of the roll, like you would with a burrito. (Check out the technique next time you are at chipotle–they flip the tortilla over the filling and pull/tuck it back into the roll of the tortilla. You are doing the same pull/tuck technique with your fingers!)
Keep rolling with the mat guiding the nori sheet until the edge of the nori goes entirely around the filling to meet the rice (I’m just lifting the mat to show you).
You can release the mat once the filling is encased in the first part of the roll. Keep rolling until the rice is covered and only the edge of the nori remains.
Use a little of the water to liberally wet down the edge of the nori wrap, all the way across.
Roll all the way over. The wet nori will stick to the roll. Gently flip the roll over and press down the seam. Place seam side down on the plate and refrigerate for 10-15 minutes.
When you are ready to slice, use a serrated meat or bread knife. Wet the blade before every cut. I usually chop my sushi into eight pieces, as that’s simplest. I’ll cut the roll in half, then line up the two pieces side by side to cut those pieces in half again, and then those four pieces in half one more time.
And there you have it! Homemade sushi!