Sushi Made at Home
For Christmas Eve dinner we decided to go non-traditional and have Chinese/Japanese food. It actually has been a tradition that my wife and I have since we have been together. Every Christmas Eve we go out to a good Japanese place and eat sushi. This year, however, we decided to stay at home and we would fix our own. I must say this time was some of the best sushi I made, and I made some yum yum sauce to go with it. So here is what you will need:
2 cups voyages California SUSHI rice
(this is some of the best I've used. If you can't find this please get SHORT grain rice.)
3 cups water
1 package sushi nori/seaweed
1/3 cup seasoned rice vinegar
Spicy crab salad- Recipe here
1/2 package imitation crab meat
1/2 lemon(for garnish, and it gives sushi great flavor)
1 bowl of ice water
Step 1: The most important step: Making the sushi rice. Sushi is success or failure on how well the rice is prepared and cooked. . Take your two cups of sushi rice and place in a mixing bowl. Add enough water to bowl to cover rice completely.
With clean hands, vigorously massage the rice in the water. Don't massage so hard it breaks the rice, but enough to get the starch washed off of the rice. You will notice the water will turn a milky white. Drain water and repeat, repeat, repeat. I washed mine four times. Basically until the water is no longer milky but clear. You may say to yourself "I'll just skip this step!" PLEASE don't. Your rice will end up chewy, super sticky and starchy tasting.
Once you have properly rinsed your rice, place the rice in a boiler pot that has a lid. Add three cups of water. Put the lid on your boiler and turn on high. Right when your water begins to boil, time yourself for about six to seven minutes. During this time do not remove the lid. After the six minutes are done turn down to low and simmer for an additional 15 minutes, continuing not to remove the lid. After about 15 minutes remove from heat. Water should be completely absorbed by rice and the rice doubled in size.
Take rice and empty into a wooden or glass bowl, not metallic. When emptying the rice, you will notice a film of rice at the bottom that stuck. Do NOT scrape that rice into your bowl. That rice had to die to produce good rice above it. Take a damp cloth and cover the rice and let it cool for about 45 minutes to an hour to cool to about room temperature.
After you have let your rice cool, take your 1/3 of cup of seasoned rice vinegar and add to sushi rice. With a wooden spoon or spatula, mix the rice, in a chopping motion. Be sure not to break the rice when you do this. Keep mixing and chopping until all of the vinegar is absorbed by the rice. You now have sushi rice!
I could go into great detail on how to roll the sushi, but I thought I would share a method presented on video. If you are wondering what the bowl of ice water is for, you will need that when placing the rice on your seaweed to keep your hands from getting sticky. It also helps if you dip your knife in there as well.
So the different kind of rolls that made were: Spicy crab salad roll(inside out), cream cheese, avocado, and crab roll with spicy crab roll on top(inside out), another spicy crab salad roll with seaweed on outside, and a cream cheese, crab, and avocado with lemon wedges in between each piece of sushi.
You can have some sriracha and yum yum sauce on hand(hopefully my next post I will post yum yum recipe), and you have a winner, winner, sushi dinner!