I've been thinking about making sushi for a while now. I know kymber had a craving, but lack of tools (hehe) a while back, so I thought I would make some in her honor. I can practically hear some of you guys' eyes rolling out there, but if you haven't tried good sushi with things in it that you like, you may be missing out on something. I decided on a simple roll with nothing too fancy. Start with the rice:
Really, that's the hard part. The rice making technique is a process in patience, but that's the part you have to do right. If the rice isn't good, you might as well give up.
For the rice:
1 1/2 cup sushi rice (shari)
1 3/4 cup water
Large wooden bowl
Flat spoon (rice paddle)
Hand fan or stiff piece of cardboard
Cup of water for dipping spoon
Rinse the rice repeatedly in cold water until most or all of the milky color is gone. Put the rice in a pot with a lid that seals well. Add the water. Bring to a boil, then lower to the heat to low and cover. Cook for 15 - 20 minutes. Mine took a bit longer. Cook until the water is absorbed. You can tilt the pot if it has a clear glass lid and see. I recommend not removing the lid. Remove from heat and let sit for 5 minutes.
For the rice seasoning:
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons sea salt
Dissolve sugar and salt in the vinegar. Pour the cooked rice into the wooden bowl and dip the spoon into the cold water. Begin folding with the spoon and fanning to cool the rice. Do this for 5 minutes. Add the seasoned vinegar one tablespoon at a time and continue folding, dipping spoon into water as needed. When all of the seasoned vinegar is added, begin fanning again and continue folding for another 5 minutes.
When the rice is cooled to room temperature, cover with a towel until ready to use.
You will need a bamboo rolling mat. I like to put the mat inside of a gallon ziploc and leave it unopened. It keeps the mat clean and is easier to deal with than saran wrap.
Cut a piece of nori (seaweed wrap) in half lengthwise and lay it on the mat with the dull side up. Dip your fingers in a combo of 1 cup water and 1/4 cup rice vinegar and scoop out about 1/2 cup of rice and lay it on the nori. Press the rice out to the edges until it is about 1/4 inch thick and even.
Then flip it if you are making inside-out rolls.
Add some wasabi, then whatever goodies you desire. I made a couple of Philadelphia rolls tonight (smoked salmon and cream cheese).
Lift mat and begin to roll, do not roll the mat under. Keep rolling until the roll is complete and then press and form the roll.
I toasted some sesame seeds and rolled them in that. Take a very sharp knife and wet the blade. Cut slices from the roll and make sure to wipe the blade with water before each cut.
I dressed them up with a little Siriachi/mayo combo and some homemade unagi sauce.
And enjoy! We definitely did.