Okay, I titled this "Salmon Sushi" unlike the names you see in sushi restaurants just because we piled in all kinds of different ingredients to make several different rolls of sushi.
I have never made sushi at home and its always been something that I wanted to conquer. My brother got me a sushi kit, you know the one with the sushi mat, wooden rice spoon, etc.? Well that was over a year ago and finally I got up the cajoles to try it out. I went to a local fish market as there are tons here in the Tampa area for obvious reasons. I was at the market to purchase some salmon for a dinner party that night (teryaki salmon, maybe I'll do an entry on that fave dish later.) After talking with the fish technician, or whatever you call the guys behind the counter, he convinced me that its possible to use their fish for sushi. All that needs to be done is freeze the fish and let it defrost and this should kill everything that could potentially make someone sick.
Makes sense in my head, let's try it!
A trick with making sushi is properly prepared rice and applying the rice to the seaweed paper without losing your mind. Sushi rice requires rice that is shaped different than other grains of rice; they are a bit rounded on the edges. Also the addition of sugar and rice vinegar gives the rice its sticky and shiny texture. Applying the rice to the seaweed paper is just tedious, trying to get the rice all the way to the edge of the paper is a talent. I need to sit at a sushi bar more often and watch the pro's do it.
Making sushi is a very hands on task, meaning my hands were constantly covered in ingredients and I was constantly washing/wiping them. When it comes to the sticky rice though, a mixture of rice vinegar and water help by dipping my fingers in it then picking up a ball of sushi to flatten onto the rice. It helps to use plastic wrap as a barrier between the mat and the rice as well.
This is definitely something to have fun with though; getting creative with the different ingredients and shaping the rolls into all kinds of odd ways. The only bad part was getting full so quickly as there were many more ideas flowing.
1.5 cups of sushi rice (I used Nishiki)
2 cups of water
1 tbs of sugar
3 tbs of rice vinegar
pinch of salt
Rinse the rice in a strainer until the water runs clear. Combine the rice and water and cook in a medium saucepan or a rice maker if you have it. Bring the pan to a boil then to a simmer for 20 minutes or until all moisture is absorbed. Remove from heat and let stand while covered for 10 minutes.
In a small saucepan, combine the sugar, rice vinegar, and salt and heat to dissolve the sugar while stirring. Mix this into the rice being careful to not scrape the rice that has cooked to the bottom as this will change the flavor of the rice.
Let cool until room temperature before making sushi.
The ingredients used in this sushi are:
- Cooked sushi rice
- Yaki Nori roasted seaweed paper
- 1/2 lb of fresh salmon
- Ponzu sauce
- Soy sauce
- Pickled ginger
- Sushi sauce
- Black sesame seeds
- Krab (against my better judgement)
- Cream cheese