By Barbara Felt Miller
As a former picky eater, I had never heard of sushi let alone thought of what it encompassed. Luckily, I went on a date with a well-traveled boy and he led the way. Using the menu pictures, he explained the differences between nigiri (pieces), maki (rolls) and sashimi (fish by itself). Our meal arrived and I took my first few bites. I instantly fell in love….with the sushi.
Many boys
later, I have learned a lot. Sushi
is all about freshness, artistry, symmetry and simplicity. It is great in restaurants but hits a
whole new note when made at home. Here on The Beach Coast, I have found all of the ingredients (sushi
rice, wasabi, pickled ginger, soy sauce) at Meijer in their International
section. (Other stores do carry
some of the ingredients but not everything you need.)
If you are going to do any “raw” rolls, be sure to ask for sushi-grade fish. A lot of markets will order it for you but you may have a time delay. Rolls with cooked fish or fresh raw vegetables are just as delicious. The only thing that will limit you now is your imagination.
Sushi Rice
Makes approximately 6-8 rolls
Ingredients
1 ½ c. medium
grain rice (Classic sushi uses short grain but Nishiki medium grain is readily
available in local stores)
2 c. of water
¼ c. rice
vinegar
1 tbsp. sugar
1 ½ tsp. salt
In a large bowl, rinse rice until water runs clear and drain excess water out of bowl. In a medium saucepan, combine rice and water. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand COVERED for 10 more minutes. (Taste your rice, if it is crunchy, let it sit more and keep your fingers crossed.)
While rice is cooking, heat vinegar in a glass container in the microwave. Appliances vary, so heat in 30-second increments—you just need it warm enough to dissolve the sugar. Add sugar to the vinegar and stir to dissolve, then add the salt. Set aside. When rice is done cooking, spread in a large container. (Bamboo is recommended but I just use my largest non-metal pan.) You will want to slowly add the vinegar mixture while gently stirring the rice. (I pour it over the back of a spoon so it disperses evenly.) The rice will look shiny when properly coated.
Wet a couple of paper towels with water and place them on top of the rice to keep it moist. Keep your rice at room temperature until you are ready to “roll”. (While your rice is cooking, get all of your ingredients ready.)
California
Roll
Makes 6-8 Rolls
Supplies
and Ingredients
Bamboo mat
(covered in plastic wrap)
1 batch of
sushi rice
½ cucumber,
peeled, seeded and julienned
Avocado, don’t
cut until ready to use
Package of
imitation crabmeat cut lengthwise
(I’ve used fresh but imitation is sturdier in a roll)
Roasted nori
(seaweed) cut in half lengthwise (It will be about 3.5” x 8”)
Toasted sesame
seeds or Tobiko (fish roe)
Wasabi
Pickled Ginger
Soy Sauce
Wearing plastic food safety gloves (it helps the rice from sticking to your hands), lay 1 sheet of nori, shiny side down, on the mat. (It should be on the edge of the mat closet to you.). Spread approximately ½ c. of rice on nori. (I have found if you put it in the center, move it up and down, then side to side, you get an even rice distribution.) Sprinkle the rice with sesame seeds or Tobiko. Flip the sheet over so that the rice side is down. Place slivers of the cucumber and pieces of crab lengthwise, off center on the roll. Slice a couple of pieces of avocado and place with the crab and avocado.
Grabbing the edge of the mat closest to you, hold the fillings in place with your fingers, and roll it. Use the mat to form the roll but do not crush it. Unroll your mat and pat the ends of your sushi. (Also pat yourself on the back for a job well done.)
Repeat until all of the rice has been used. Cut each roll into 6 to 8 pieces. (If your rice is sticking to your knife, dip it in water occasionally.) Serve with pickled ginger, wasabi and soy sauce.
Spicy
Shrimp Roll
Makes 6-8 Rolls
Supplies
and Ingredients
Bamboo mat
(covered in plastic wrap)
1 batch of
sushi rice
2- 3 green
onions, julienned
Avocado, don’t
cut until ready to use
12 pieces of
large cocktail shrimp, diced
Roasted nori
(seaweed) cut in half lengthwise (It will be about 3.5” x 8”)
1 ½ tsp.
mayonnaise
1-1 ½ tsp. hot
chili sauce (add gradually so it has a mild heat)
1 tsp. toasted
sesame oil
1 tbsp. Tobiko
(fish roe)
Chili Oil
Wasabi
Pickled Ginger
Soy Sauce
In a small bowl, mix mayonnaise, chili sauce, Tobiko and sesame oil. Gently stir in chopped shrimp until each piece is coated. Wearing plastic food safety gloves (it helps keep the rice from sticking to your hands), lay 1 sheet of nori, shiny side down, on the mat. (It should be on the edge of the mat closet to you.) Spread approximately ½ c. of rice on nori. (I have found if you put it in the center, move it up and down, then side to side, you get an even rice distribution.) Evenly spread about 1-2 tbsp. of shrimp filling and a couple of thin slices of avocado.
Grabbing the edge of the mat closest to you, hold the fillings in place with your fingers, and roll it. Use the mat to form the roll but do not crush it. Unroll your mat and pat the ends of your sushi. Repeat until all of the rice has been used.
Cut each roll into 6 to 8 pieces. (If your rice is sticking to your knife, dip it in water occasionally.) Drizzle with chili oil and serve with the traditional condiments.
Spicy Tuna
Roll
Makes 6-8 Rolls
Supplies
and Ingredients
Bamboo mat
covered in plastic wrap (When doing multiple rolls it is good to have a couple
of mats. I always write RAW on the
mat to ensure food safety.)
4-5 oz.
sushi-grade tuna
1 batch of
sushi rice
Roasted nori
(seaweed) cut in half lengthwise (It will be about 3.5” x 8”)
1 ½ tsp.
mayonnaise
1-1 ½ tsp. hot
chili sauce (add gradually so it has a mild heat)
1 tsp. toasted
sesame oil
1 tbsp. Tobiko
(fish roe)
Wasabi
Pickled Ginger
Soy Sauce
On a cutting board designated for raw proteins, mince the raw tuna. In a small bowl, mix mayonnaise, chili sauce, Tobiko and sesame oil. Gently stir in tuna. Wearing plastic food safety gloves (it helps keep the rice from sticking to your hands), lay 1 sheet of nori, shiny side down, on the mat. (It should be on the edge of the mat closet to you.). DO NOT FLIP IT! Spread approximately 1/3 c. of rice on nori. (I have found if you put it in the center, move it up and down, then side to side, you get an even rice distribution.) Evenly spread about 2 tbsp. of tuna filling down the center of the roll.
Grabbing the edge of the mat closest to you, hold the fillings in place with your fingers, and roll it. Use the mat to form the roll but do not crush it. Unroll your mat and pat the ends of your sushi. Repeat until all of the rice has been used. Cut each roll into 6 to 8 pieces. (If your rice is sticking to your knife, dip it in water occasionally.)
Serve with the traditional condiments.
Barbara Felt Miller is the author of the popular food blog, “Felt Like a Foodie,” which chronicles her transformation from a former “picky eater” to a true food lover and an accomplished cook. She has taken numerous classes at The Chopping Block in Chicago and is excited about classes she will soon be taking at Le Cordon Bleu.
