Sushi

While Patrice was up, we also made some sushi. I first made sushi back in highschool, when Tiffany's mom tried to show us how to properly do the rice. All I remember is that she said not to use red wine vinegar, because it will turn the rice pink. I think that would be pretty cool!



The Rice

Alas, I was shut out in the quest for pink rice. Basically, for sushi rice, you need a high-quality short-grain rice. You want to have as little starch released as possible (or so I hear), so rinse the rice in cold water first, 3-4 times. Some rice says it doesn't need rinsing, like the rice we have right now. I tried it without rinsing and it was ok, but, better to rinse. A note on sushi rice- it works really well for risotto. Just sayin'. Once you've rinsed the rice, cook it according to the directions. For three people, we made three cups of rice, and used it all. And ate it all. And then rolled around on the floor in a food coma moaning about having eaten too much sushi. If you're only going to make rolls (no nigiri), you could probably get away with two cups of rice for three people, but, rice is cheap, so you may as well have enough.

Once your rice is cooked, fluff it and let it cool a bit, then add some rice vinegar and white sugar. You can use regular white wine vinegar or white vinegar instead, but use considerably less, since it is much stronger. This part is all to taste. I like my rice pretty well flavored, so I start by adding the vinegar and sugar in equal parts by the tablespoon. Adjust as needed, but don't overdo it. However, even if you think you're close to overdoing it, you're probably not, and it will work out fine.

Fillings

This is the fun part. Decide what you want to fill your rolls with ahead of time. While I love nigiri (and sashimi), I'll leave that to the pros, because they just cut the fish better, and because making rolls is fun! In my mind, there are three categories of stuff for sushi: fish, vegetables, and yummy artistic stuff.

The Veggies: My staples are avocado, cucumber, and scallions. You can have carrots, too, if you julianne them finely enough. Take the seeds out of the cucumber before slicing it. You can get creative and put other veggies in there, too.

The Fish: You need to get your fish from a reputable fish dealer. Ask for sushi-grade fish. Usually you can get tuna and salmon without much of an issue, sometimes you have to call ahead. We got our fish from New Deal Fish Market, and called the day before to ensure they'd have the fish we want. Ed picked up some tuna, salmon, yellowtail, and tobiko (this actually falls into the "yummy artistic stuff" category). We got about a pound of fish for three people. It was enough.

Yummy Artistic Stuff: This is the stuff that you garnish the rolls with or roll them in. I'd never gotten tobiko before to make my own sushi, I highly recommend doing that again (its like little fish roe). We also used sesame seeds and "crunchies". The crunchies were just toasted panko, a rough bread crumb, but you could probably make some of your own by crushing up croutons or something. We also made some spicy tuna mixture. In a bowl, combine maybe 1/3C of mayonnaise with about 2 tablespoons of soy sauce and a couple dashes of hot sauce. Keep adding hot sauce until it is spicy enough for your tastes. Dice some tuna, and mix it with the spicy mayo. It is now ready for assembly.


The nigiri is on the far side of the plate. A combination of tuna, salmon, and yellowtail. The rolls to the right and back are spicy tuna (garnished with scallions), and there are some yellowtail and scallion rolls, rolled in tobiko. Also there are some random veggie and fish rolls, based on the whim of the moment.

Assembling the rolls:
Once your rice is cool and mixed with its sugar and vinegar, you can start to assemble the rolls. Slice your fish up into small-ish slices, so that it will easily fit into your roll. Start with a piece of seaweed (nori), and tear it in half. Line your sushi rolling mat, or a clean dish towel, with a piece of plastic wrap. Put the shiny side of the nori on the plastic wrap, and take about a handful of rice and spread it on the other side. You want this layer as thin as possible, while still providing full coverage. If you keep your hands wet while working, the rice won't stick as much. Sprinkle a yummy artistic addition onto the rice, and sort of press it into the rice. Flip the nori over so that the shiny side is facing up now. Put your fillings along the side of the nori that is closer to you, eyeballing how much you should fill the roll. It might take a little practice to get it right. Then carefully but firmly roll it shut, using the mat/plastic to get a tight roll.

Once you have your roll, transfer it to a cutting board, and using a very sharp knife that is wet, cut your roll in half, combine the two halves and cut into 6-8 pieces total. Flip them upright and garnish with scallions if you want or just place them artistically on a plate. It is art, after all -- edible art!