I’ve never made sushi before, so I thought, hey! why not today right?! So a quick trip to Whole Foods Market to pick up some supplies (sushi rice, avocado, a cucumber, a few asparagus spears, and some nori sheets, to name a few) and then to Ryan’s to grab a great sushi book with two bamboo mats for rolling. To say I’m excited is an under-statement.
Yields 3 cups
2 cups white sushi rice
3 cups water
1 strip kombu, wiped and torn into 3-4 large pieces
1/4 cup seasoned rice wine vinegar
3 tsp. sugar
1 1/2 tsp. sea salt
Put the 2 cups rice into a bowl and add water to cover, let sit for a minimum of 30 minutes. Drain the rice and add to your rice cooker along with the 3 cups water and the kombu.
Cook sushi rice according to manufacturers directions. This is the easiest, fastest way to make the sushi rice… so I’ve heard.
Once cooked, invert into/onto a baking dish or plate; do not stir with a spoon. Meanwhile, in a small separate bowl combine the rice vinegar, sugar and sea salt. Mix with a fork until completely dissolved. Pour over the inverted, cooked rice; let that sit for a few minutes then, using a thin wooden spoon or spatula, stir the rice in a cutting motion so you do not harm the grain.
Spread into a thin layer, cover with a lint free damp cloth or damp paper towel and let this cool completely.
Set aside (may need to cool for a few hours, or in the fridge; but just make sure it stays moist!).
For the vegetables:
2 small carrots
1 pickling cucumber
1 ripe avocado
4 spears asparagus, blanched
For the sesame seeds:
1/2 cup hulled white sesame seeds (shiro goma)
2 tsp. soy sauce
Cut all vegetables into thin julienne strips.
In a small saute pan, toast the sesame seeds, dry, until they are oily and aromatic. Put in 2 tsp. soy sauce and stir to combine. Place in a small bowl.
To roll the sushi:
First, set up your sushi making station with all ingredients handy!! Nori, bamboo mat (makisu), the cooked sushi rice, vegetables, and sesame seeds. In addition to this, a bowl of salted, cold water must be kept nearby for your hands to prevent sticking.
- thick rolls with the rice in (futomaki) or
- thick rolls with the rice on the outside (uramaki)
Dipping sauces and garnishes:
Soy sauce (shoyu), ginger miso dressing, and pickled ginger (gari).
Can’t wait to do this again!!