i heart sushi
The adventure of homemade sushi, starring C and J’s fam.
First things first… the rice.
Scaled this recipe up to 25 servings, which turned out to be a good amount for 6 people. A bit more rice probably wouldn’t hurt for next time.
- 3-1/3 cups uncooked glutinous white rice (sushi rice)
- 5 cups water
- 3/4 cup and 1 tablespoon and 1 teaspoon rice vinegar
- 1 tablespoon and 2 teaspoons vegetable oil
- 1/3 cup and 1 tablespoon and 1 teaspoon white sugar
- 3/4 teaspoons salt
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water and prepare according to rice cooker instructions. Cool until cool enough to handle.
- In a small bowl, combine the rice vinegar, oil, sugar and salt. Stir mixture until sugar is dissolved. Add into warm rice and toss until rice is completely cooled. (*tip- use an electric fan to cool the rice)
Second.. the rest of the veggie/ fish prep.
So I have to give C credit for suggesting to make sushi. He wanted to try using sashimi in the sushi, so we picked up a small piece of sashimi-grade salmon from a seafood market in Steveston. This was our first time preparing sashimi at home and using it in sushi. You’re probably thinking “how hard could it be?! Just cut up the raw fish and eat it!?”. Yup that was basically it… It wasn’t hard at all but I didn’t have a proper fish knife so cutting it cleanly was initially a little challenging.
The set up
I think you can basically roll anything up in rice + seaweed and call it sushi. Here’s what our “house roll” consisted of:
- Imitation crab + Japanese mayo
- Avocado, sliced
- Cucumber, sliced
- Shrimp marinated in Korean BBQ sauce
- Prepared Eel
- Salmon sashimi
- Sesame seeds
The giant inside-out house roll
Found it easiest to cut the rolls using a serrated knife.
Sushi night worked out really well. It was fun, prep wasn’t too time consuming, and it was fun to create different rolls. Smoked salmon is due to make an appearance on the next sushi night.