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I made the horrible error of introducing my wife to the greatness of sushi one day. There was a sushi bar down the road from her apartment in Fort Worth TX. We were dropping up to $70 dollars each dinner for sushi. I decided one night to try and make it myself. We hit up the local Asian market and bought some essentials. A knife, sushi mat. nori( seaweed sheets), you know. STUFF!
Here is what you need for sushi.
Sushi grade rice. Not minute rice but whole grain rice.
Nori
Sushi grade tuna steak $8.99 per pound at most
Smoked or raw salmon
Avocado
Cream cheese
Scallions
Mango
Cucumber
Crab like substance (preferably leg type pieces)
Vinegar
Sriacha sauce
Soy sauce
Sesame seeds
Oyster sauce
Wasabi
Sushi mat
Knife
Cutting surface
Wood bowl
Hand fan (Asian or like in church in the south)
Glass or pitcher of ice water as tall as your knife blade
I know it sounds complicated but it really is not hard at all. Most of the odd items only need to be bought once and can be found in an Asian grocery store.
Here is what you need for sushi.
Sushi grade rice. Not minute rice but whole grain rice.
Nori
Sushi grade tuna steak $8.99 per pound at most
Smoked or raw salmon
Avocado
Cream cheese
Scallions
Mango
Cucumber
Crab like substance (preferably leg type pieces)
Vinegar
Sriacha sauce
Soy sauce
Sesame seeds
Oyster sauce
Wasabi
Sushi mat
Knife
Cutting surface
Wood bowl
Hand fan (Asian or like in church in the south)
Glass or pitcher of ice water as tall as your knife blade
I know it sounds complicated but it really is not hard at all. Most of the odd items only need to be bought once and can be found in an Asian grocery store.
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Signing UpStep 1THE RICE
Rice prep is quite possibly the single most important step to good sushi.
I wash my rice at least three times before I cook it.
Measure out the rice to be cooked and put it in your cooking vessel. add cold water to cover the rice completely. swirl it around with your hand or rice tool. Pour out the water being careful to not lose rice. Repeat this process until the water runs clear from the vessel.
Your rice is ready to cook. Follow the cooking directions on the package.
After the rice is cooked IMMEDIATELY remove it from the cooking vessel. Put it into your wooden bowl. At this point it is a good idea to turn on your fan and point it at the bowl of rice. Now comes the vinegar. I make 2 cups of rice and that needs about 4 tablespoons of vinegar. ANY vinegar will work for this process. If you wish to do so you may pick up some rice vinegar but I found that this imparts a vinegar flavor to the rice. I use standard white vinegar and it adds ZERO flavor to the rice.
Add the vinegar to the rice and turn it over with a spatula or rice tool a few times to evenly coat the rice but do not break the rice in doing so. Gently is best. The fan will cool the rice and give it a nice sheen at the same time.
A wood bowl is used because with the addition of vinegar, a metal bowl would flavor the rice a metallic flavor. Wood also absorb excess water from the rice.
Set the rice to the side and turn occasionally to allow it to cool.
I wash my rice at least three times before I cook it.
Measure out the rice to be cooked and put it in your cooking vessel. add cold water to cover the rice completely. swirl it around with your hand or rice tool. Pour out the water being careful to not lose rice. Repeat this process until the water runs clear from the vessel.
Your rice is ready to cook. Follow the cooking directions on the package.
After the rice is cooked IMMEDIATELY remove it from the cooking vessel. Put it into your wooden bowl. At this point it is a good idea to turn on your fan and point it at the bowl of rice. Now comes the vinegar. I make 2 cups of rice and that needs about 4 tablespoons of vinegar. ANY vinegar will work for this process. If you wish to do so you may pick up some rice vinegar but I found that this imparts a vinegar flavor to the rice. I use standard white vinegar and it adds ZERO flavor to the rice.
Add the vinegar to the rice and turn it over with a spatula or rice tool a few times to evenly coat the rice but do not break the rice in doing so. Gently is best. The fan will cool the rice and give it a nice sheen at the same time.
A wood bowl is used because with the addition of vinegar, a metal bowl would flavor the rice a metallic flavor. Wood also absorb excess water from the rice.
Set the rice to the side and turn occasionally to allow it to cool.
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Melton taught me this method one evening, and i've been hooked ever since.
And one night he even brought me some to work.
I <3 Melton.
This has to be one of the easiest to follow sushi recipe i've seen.
I do have one question, is there a visual difference between tuna and salmon? (I apologize if this is an obvious question, I'm partially colorblind, so I can't tell if there's a color difference)
Thanks for writing a clear, concise and easy-to-follow instructable!
but That's not the Sushi...
That's Kimbob...
Also, I like to cover my rolling mat with plastic wrap. I find it easier to roll the sushi and less clean up. Especially with inside out rolls.
Added ideas: I like rolling sticky-side out sushi in black or regular sesame seeds -great with the tuna.
I like the frozen fish idea too - I'll keep that in mind the next time I don't want to run to the expensive store and search for fresh sashimi grade tuna and just keep it stocked in the freezer for when I have a hankering.
BTW - imitation crab stick is not crab legs-just sayin :) I hate the stuff though, so I'm biased.