Today’s Average Guy Gourmet is just a little bit different than normal. This time instead of me teaching you, I was learning lol. A couple of my good friends Matt and Rick both are great at making. We had been talking about getting together and filming for sometime now because…. well I LOVE Sushi lol. So I filmed my Sushi Lessons! This was a VERY informal filming day as all of our families were just hanging out having fun ( you may hear my little Maddie or Rick’s daughter in the back ground playing). While I am still no expert on Sushi at this point I am going to keep practicing and try to get to Matt and Rick’s level (you will see a pic of the plate of sushi they created at the end of the video). When I get a lot better I will shot another video showing off my expertise and making a TON of different types of sushi. I didn’t film little things like us julienning carrots and cucumbers, or us cooking the rice for the episode. This one is just a basic over view of Sushi and I PROMISE I will get a more in depth when I get better at it lol… all that said here you go me learning to make Sushi.. and again this is my FIRST time so no making fun of how my Sushi came out lol.
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Basic Sushi Lessons
Ingredients
- Rice
- Water
- Japanese Rice Vinegar – 1 Tbsp. per 1 Cup of Cooked Rice
- Sugar – 1/2 Tbsp. per 1 Cup of Cooked Rice
- Salt – 1/8 tsp. Per 1 Cup Cooked Rice
- Carrots Julienned
- Cucumbers Julienned
- Sushi Grade Tuna or other protein all options
- Nori
- Chives
- Sesame Seeds
- Soy Sauce
Instructions
- Cook Rice as directed.
- Rinse the rice in a sieve submerged in a large bowl of cold water. Wash it thoroughly and discard the milky water. Keep washing and changing the water until it is clear. Drain the water and leave the rice to stand in the sieve for 30 minutes.
- Create Vinegar Mixture using Japanese Rice Vinegar, Sugar and Salt. After mixing heat on stove top stirring until salt and sugar is dissolved. Do NOT allow to come to a boil.
- Once rice is cooled to room temperature sprinkle a little of the vinegar mixture over a spatula into the rice.
- Continue to fold the vinegar mixture into the rice with the spatula until it begins to look glossy and has cooled to room temperature. If you are not using the sushi rice immediately, cover it with a clean, damp cloth to stop it drying out and set aside in a cool place—but never refrigerate.
- While rice is cooling take this time to Julien any vegetables you will be using. I used carrots and cucumbers. This is also the perfect time to thinly slice your Tuna (or Salmon, etc.)
- Optional Step… We wrapped our Bamboo mat in plastic wrap to make it a little easier to work with you don’t have to do this.
- Lay your nori on your mat shiny side down (if you are making a thin roll use half the nori, a thick roll use the full sheet). Take a small hand full of rice and thinly spread it across the nori, leave about a 1/2 inch at the far edge of the nori with no rice.
- If using fish filling, dab a thin line of wasabi paste across the center of the rice.
- Arrange filling across rice length wise. Lift up the edge of the mat closest to you, and slowly roll away from you in a smooth motion. Roll the mat over so that the top edge of the nori meets the edge of the rice. You need to keep a gentle pressure on the roll to keep it neatly compacted.
- You should be able to see the strip of nori not covered by rice. Gently shape the length of the roll using both hands and applying even pressure.
- Lift the edge of the mat slightly and push the roll forward a little so that the uncovered strip of nori seals the roll. The moisture from the rice acts as an adhesive. Push in any stray grains of rice to neaten the ends.
- Dip a cloth or kitchen towel in the vinegared water, use it to moisten a sharp knife, and cut each roll in half. Moisten the knife with the cloth between each cutting. Place the two halves next to each other and cut them twice to make 6 equal bite-sized pieces. Arrange on a serving plate and serve immediately.
Notes
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