May 29, 2012

{an american girls guide to sushi making}




last friday isaac & i drove to the asian market with friends & both LOVED it.i've been to a smaller one before, but this was ginormous & beautiful & we loaded up on rice, wasabi, veggies, ginger, nori & rice noodles.so sunday afternoon i decided to test out some of my new ingredients & make our own version of sushi. daniel isn't sold on the raw fish yet. & i'm not totally sure how i feel about doing that at home, either, so we used canned salmon. some of you will probably shudder at the very thought of ruining sushi that way. but they were actually still really delicious.the ingredients for sushi rolls are simple & interchangeable if you can only find them. they are probably in most supermarkets, just more expensive. if you have an international supermarket in your area that is seriously the best & by far the cheapest place to get them! i've been working on making yummy sushi like this at home for a really long time now, & adding the rice vinegar to the sushi rice {its gotta be sushi rice, too, guys} & wasabi paste are important to have!
ingredients:-nori {comes in packages kind of like this & there are about a hundred different brands…smaller packages are better to me for freshness sake}-sushi rice-rice vinegar-meat & veggie filling {i used canned salmon, carrot, avocado,  mixed greens, sugar snap peas - all thinly sliced}-wasabi paste or powder-braggs liquid aminos or soy sauce-a  rolling mat or wax or parchment paper


no.1 rinse sushi rice thoroughly & drain. cook 1:2 with water & a tablespoon of rice vinegar.

no.2 once rice is cooked, pull out your mat or paper. set one sheet of nori on top & spread a very thin layer of rice all over the sheet. add a small amount of veggies to one side the sheet {long ways} as pictured above.

no. 3 begin to roll slowly. start by folding over just enough to cover your veggies & give your roll a little squeeze to make the ingredients & rice bind together. continue to end of roll & cut into 1 1/2 inch pieces.

no. 4 add a pea sized drop of wasabi paste to a small dish & add soy sauce & mix. just a personal preference. that way seems to be moderately tangy, but not really spicy.

this is best eaten fresh, too. i tried it the next day for lunch & the rice was hard & the nori had lost its crunch. it is a perfectly delicious lunch. & very nice after all of the heavy foods that go along with celebrating memorial day.


i hope i explained that okay. any questions?

10 comments:

  1. these photos are beautiful - it's just a shame i don't like sushi haha!

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  2. maybe it's just me... but the first part of the post is 1 letter per line. i have no idea what you were saying.
    But it doesn't make me stop loving you.

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  3. What asian market did you go to? I have been meaning to visit one, and I am not really familiar with any in this area. (I live in Concord)

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  4. rebekah - super g mart on independence :)

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  5. These look so tasty, I haven't tried sushi yet but I think you've just won me over!

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  6. Looks beyond delicious, I am trying this as soon as possible !!

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  7. Mindy we usually make sushi at home with smoked salmon, and fake crab and lots of veggies. It's a nice safe way and it still tastes delicious! Save the fancy stuff for eating out :)

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  9. bekarie - thanks! i forgot about smoked salmon. that would be super yummy!

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