While trying to think up new and healthy ideas for a new blog entry, I thought, "I eat dressingless salads, almonds, chicken and peanut butter. Who the hell wants to read about that?!" In an attempt to not bore readers to death I reached out for opinions. Thankfully, I am not short on friends with opinions! Sushi stood out. That sounds like fun, right? In a sense - yes, in another - sorta not. I'll throw in another "thankfully" for my friend Kristina who is a sushi wiz and did 90% of everything...it would have been 100% if I would have put in the right amount of rice...we'll get to that.
Shopping for this venture is costly, but good (or properly handled) food is of the utmost importance, so you pay the price. And if you do it like we did it - you'll have enough for 10 people easy. Relatively simple in construction, the sushi rolls we were making required a "sushi rolling mat". They are readily available at your local Pier 1 or other trend stores. Another thing to make the event all the nicer - get sushi flatware while you're there. Now that you've got the necessary tools and the table is settable, grocery time.
What We Used:
Nori (roasted seaweed sheets)
Sushi Grade Ahi Tuna, Shrimp, Smoked Salmon and Crab (this made a nice assortment)
Avocado
Cucumber
Carrot
Asparagus (blanched)
Bell Pepper
Cream Cheese
Sushi Grain Rice (ratio water/rice 2:1, but add slightly less water than called for)
1/2 cup Rice Vinegar
2 1/4 cup sugar Sugar
Optional and Necessary
Wasabi (paste or powder)
Pickled Ginger
Tamari Soy Sauce
First thing first...(duh)
Photo Credit: Kristina Rosales
To make traditional sushi sticky rice, heat rice vinegar and sugar until completely incorporated. Using slightly less water than directed, cook the sushi rice until done. Toss with enough of the vinegar/sugar mixture to make a reasonably sticky rice. I know that doesn't make much sense, just add a little at a time depending on the amount of rice you make. Rice should be completely cooled before rolling sushi.
Thinly slice bell peppers, cucumbers, avocado - whatever you want!
(This takes a while - thanks again to KRISTINA!)
Hand Credit: Kristina Rosales
For ease in preparation, wrap the rolling mat in plastic wrap. Spread out enough sticky rice to cover the seaweed leaving space on what will be the outside seal of the roll.
Fill will whatever you want!! The sticky rice acts like glue - to finish, roll the mat towards the bare edge of the seaweed covering the fillings, press and tighten gently, roll again, gently press and tighten into a roll with the curve of your fingers. Done.
Using a very sharp knife, cut the rolls into however many pieces you want - traditionally 6-8.
This was one tray...
These couldn't fit on the tray...
Neither could these.
**These are made by intertwining the shrimp, placing them in the palm of your hand, adding a ball of sticky rice and using your hands form them into two-bite pieces called "Nigiri".
We would have made more but we ran out of rice...and again, that was my fault because I can't add.
In all honesty, this is a large venture. Finding the right ingredients, shelling crab and properly caring for other seafood (seriously, keep it cold! Never fool around with seafood!), preparing vegetables and rice and then assembly takes all day - and like I mentioned, it can be pricey, but it was a lot of fun and perfect for a group. I know no one left hungry.
100+ pieces of sushi later...I could eat more.
GIve it a shot...In and around your mouth,
Walter
THANKS AGAIN TO KRISTINA, MIKE, DANNY, DAD, DELBERT, GEORGE AND ALLISON for each taking a role to make this epic meal!
