1 packet of Japanese nori sheets
1 bamboo sushi mat
chopsticks, of course
soy sauce2 C medium grain sushi rice
1/4 C white wine vinegar
1 (4-inch-square) piece dried kelp (konbu), wiped lightly with dry cloth
2 tbsp sugar
2 tsp kosher salt
2 1/2 C cold water
.5 lb sushi-grade fish filet (we used salmon... you can use tuna, shrimp, eel, wahoo... your favorite fish!)
1 avacado
1 cucumber
1 carrot
Directions
First, cook your sushi rice.
Place the rice in strainer and rinse under cold water until water runs clear. Drain well.
Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass or wooden bowl. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
Next, Julienne your veggies and fish.
Huh?
Chop into really skinny strips, like this:
Carrots do well bathing in soy sauce until you're ready to use them.
Then, place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
(At this point, you can flip the nori and rice over so that the nori is now the top layer... however, we were out of sesame seeds so we just left the nori as is).
Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions.
Roll tightly, using the sushi mat to guide you.
Slice about 1/1/2 inches thick. Repeat with remaining ingredients.
Lost? Maybe Bobby Flay says it best after all. He will also show you how to make lots of tasty mayos and sauces to spruce up your rolls. Mmm!
No comments:
Post a Comment