Sushi…

Sushi is fresh.  It’s clean-flavored, fun to eat, can be interesting or frightening, and best of all, easy to make.  Aside from the ingredients, the only tools you need are hands and a rolling mat, unless you’re making nigiri, in which case you need nothing! I’m making Maki rolls, or Makizushi.

I went to my favorite local fish market to get fresh wild alaskan salmon (don’t dare sell me the farmed crap!), fresh ahi that was swimming yesterday, and bought some imitation crab and chicken.  With the crab I made a quick crab salad for my california roll.  With the chicken, I soaked it in teriyaki sauce and cooked it in the sauce for my teriyaki roll.  The two fish were cut up small.  Some were saved as fresh while the rest was mixed with mayo and sriracha chili sauce for spicy ahi and spicy salmon rolls.

Prepping everything was the longest part.  This was mainly because we had a cornucopia selection of sushi in the end.  I think we made about eight variations.

Getting our station ready with Mochi keeping an eye out on things.  Using plastic wrap over the bamboo rolling mat keeps it non stick, but it’s a pain in the ass to handle.  When it comes to the nori, spare no expense.  Get good stuff, because it’ll taste nasty if you use cheap nori.

This was my first roll, so I aligned everything at the rolling end of the mat.  However, after some practice, I found it’s easier to start the filling in the middle.  It makes for a tighter and easier roll.

Be sure to keep it tight, otherwise your sushi will fall out when you try to pick it up.  That’s not fun.  Feel free to mix and match flavors and fillings to make your own creation.  Don’t fill it too much though.  I’d say 1/3 cup of total filling is enough.  Any more than that and it becomes difficult to roll.

Use a good, sharp knife to cut the sushi.  If it’s dull, you’ll have to saw at it and it’ll fall apart.

A sample of the variety we had to work with.

Spicy Ahi

Spicy Salmon

Fresh Salmon

Fresh Ahi

Teri Chicken (with cream cheese; try it)

California Roll

Salmon Skin

Cooked Salmon

The possibilities are endless.  Some flavor combinations might turn out better than you expect, and some for the worse.  But be creative and be surprised.

*next up… Coq au Vin…*

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One Response

  1. Oishi!!!

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