Making sushi has become one of my favorite things to do in the kitchen.We like all kinds of sushi but what I make here at home has more of a Hawaiian or Samoan twist. I’ve made a few types that I thought up myself. Even if you don’t think you like sushi, keep reading. Sushi isn’t necessarily raw fish. Raw fish served with seasoned rice is sashimi. Sushi has all kinds of ingredients …..Here’s what I am making today:
Sushi rice (recipe to follow), nori, furikake, canned white tuna.
Sushi rice can be purchased in most groceries. Look for it in the international cuisine isle. The bags are labeled as sushi rice. Cooking instructions are on the bag. To the cooking water and rice you will add about 4 tablespoons of vinegar and 1 tablespoon of sugar. Today I used kombucha in place of the vinegar and agave nectar in place of the sugar. Taste the cooked rice and see if it suits you. It should be pleasantly sweet and sour. It will be very sticky.
Furikake is a Japanese seasoning that most children love and many Japanese adults grew up with. You can buy it or make it. My favorite has dried pickled beets in it! The one I used today has dried salmon flakes, sesame seeds and other seasoning, but no MSG.
Nori is seaweed that is especially prepared for eating and rolling up sushi. I prefer roasted nori, but that’s just what I like.
I used canned white tuna this time around. There are millions of different things you can put in sushi. Basically, you add what you like. Another favorite of ours is smoked salmon and cucumber. Sometimes I use scrambled eggs and ham.
Here is how I put it together:
Cook the rice with seasonings and let it cool completely. Place a sheet of plastic wrap on a flat surface. You can get fancy and use a bamboo sushi rolling mat.
Put a sheet of nori on the plastic. With wet fingers, spread the sushi rice over the nori about 1/4 inch thick and all the way to within 1/2 inch of the edges. Then place a straight line of your filling about 1 inch from one of the narrow edges of the nori, I used tuna in this case.
Start rolling up the rice and tuna covered nori from one narrow end. Use wet hands to roll. Once its rolled up, roll the plastic wrap around it and twist up the ends. Place it in the refrigerator until its firm, usually 1 hour.