Tuesday, November 6, 2007

sushi



Sushi
This is not super-traditional sushi, but I think its pretty close and it tastes pretty good. The “filling” ingredients can vary, and you can mix and match to create different rolls. This makes enough for 6 rolls, enough for 2 hungry sushi lovers (I do not use raw fish). Sushi is one of my all time favorite foods! (and that is why i learned to make it like 7 years ago)

500 gr Sushi rice (I’ve used “regular” rice with mixed results. I guess the main thing is that it should NOT pre-boiled or fast-cooking)
6 Nori (seaweed sheets)

1/2 cup rice vinegar (white vinegar works too)
1 tbsp sugar
1 tsp salt

cucumber strips (peeled, seeded cucumber)
surimi stcks (imitation crab sticks)
avocado slices
smoked salmon slices
egg omelet (cut in strips)
cream cheese
Also try: Shrimp, crabmeat, fish (cooked), spinach leaves (blanched), carrot strips, sesame seeds, tuna (canned tuna mixed with cream cheese)

-to cook the rice (1 part rice, 2 parts water): Bring to boil, cover and simmer for 10 mins, turn off stove and let it rest for 15 mins.
-prepare all your filling ingredients (cut into strips about the length of a nori sheet)
-mix vinegar+sugar+salt
-fold in vinegar mix into rice carefully, you don’t want rice mush. Combine in a folding motion until rice is somewhat cooled.
-place your nori sheet on the bamboo rolling mat (or just a flat surface and use your hands to roll carefully), short side toward you, shiny side down.
-place a ball of rice about the size of a baseball in the center of the nori.
-moisten your fingers and spread the rice evenly on the bottom 3/4 of the nori
-now the roll is ready to be filled. I usually spread a thin layer of cream cheese on all my rolls, and then add the veggies and surimi.
-roll the nori carefully, keeping all the filling inside, but making sure its as tight as possible.
-Cut the rolls in 8 pcs with a sharp knife, wiping the knife after each cut.
-serve with wasabi (the green paste), and soy sauce.

For fried rolls:
Before cutting the roll, dip it in egg, roll it around in a mix of breadcrumbs and planko (Japanese breadcrumbs), fry until golden brown.
You can also fry the surimi and the shrimp this was before making the roll.

Alternatives:
-If you don’t like nori, or are allergic to it, try using a big lettuce leaf (that has been blanched to make it pliable).
-To make the “inside-out” roll, use plastic wrap to cover your mat, and turn the nori over after spreading the rice to put the filling in the nori side of the sheet. (try sprinkling a bit of sesame seeds on the rice side)

5 comments:

John said...

Wow! I'm so glad I found your blog! I got here via a link on Ravelry, courtesy of your sister. The recipes are tempting and the step-by-step photos are great! I'm already planning to try your recipe for tacos al pastor. I'm here mostly for the Mexican cooking (I lived for a while in the Yucatan), but appreciate the variety, too. Keep it coming!

ilse said...

ditto on your sister's rec for your lovely and yummy blog! :)

GRACIAS!! :)

ilse said...

i meant to also compliment the way you post your pics. how do you do it?

jazibe said...

thanks John and Ilse! I am glad someone is reading it! (hehe). I am a graphic designer (jazibe.com), so it is easy for me to just use photoshop to crop and arrange all the step-by-step photos, but i think you can do something similar with flickr...
thanks again!

feloneouscat said...

I've been making sushi for several years now and suggest the following:

o Make your ingredients thin and long
o Bell peppers work best if you cut it in quarters and flatten it with your hand.
o Carrots should be sautéed with a little mirin (sweet sake) until soft.
o Sometimes the roll wants to come "unrolled". Wetting the edge of the nori will get it to stick.
o We put our sushi in the fridge for about 30 minutes before cutting it. It seems to help.
o I tend to use a serrated knife (a good bread knife is awesome).
o Remember: what disappears in your mouth is not technically a mistake :)