Sushi! At home! It’s fun and it saves you money!
I’ve pulled off a few successful sushi parties with some friends where I make the rice and cut the fish and veggies ahead of time and then we all take a go designing, naming and critiquing each others rolls.
There are endless variations and creative combos for sushi and you can even make them vegetarian (without fish).
For the rice:
- 2 cups sushi rice (short grain white rice)
- 2-¼ cup cold water
- ½ cup rice wine vinegar
- 2 teaspoons salt
- 2 teaspoons sugar (optional)
- Soak rice in cold water for 30 min.
- Rinse in strainer until water runs clear.
- Place back in a saucepan and add 2-¼ cup cold water.
- Bring to a boil. Reduce heat to low and cover.
- Set timer for 20 minutes.
- Take off heat set timer for 15 minutes. Do not take lid off.
- In a small saucepan heat vinegar, salt and sugar to dissolve. Take off heat.
- Transfer rice to a large bowl. Stir in vinegar.
- Let cool at room temperature.
Sushi ingredient suggestions:
- Yellow Fin Tuna (Also called ‘Ahi Tuna’)
- Yellow tail
- Cooked Crab
- Cooked Shrimp
- Uni (sea urchin)
- Fish roe
*Make sure you buy from a reputable source! Chain supermarkets are not always the best source for raw fish but more and more markets are implementing better seafood practices. When in doubt, DON’T buy it!! (stick with vegetarian sushi) Ask questions like:
- “I’m making sushi tonight (or tomorrow). What’s the freshest option?”
- “How fresh is the fish?”
- “May I smell the fish?” (It’s not a strange question! The fish should be odorless otherwise it isn’t the freshest)
- Cucumber, Carrot, Avocado, Bell Pepper, Radish
- Wasabi Paste
- Umeboshi paste (pickled plum preserve found in the Asian isle)
- Romaine Lettuce
- Fresh Herbs such as cilantro, mint, dill
- Cooked Sweet Potato
- Lightly steamed asparagus
- Cooked Shitake Mushrooms
- Chipotle sauce (pureed chipotle with mayo)
- Wasabi mayo (wasabi paste mixed with mayo)
Here’s a video I did recently on Facebook live: