Sushi, miso soup, and hibachi steak

17 06 2010

Last Friday, we made sushi from scratch. Making sushi isn’t difficult, but it does take preparation, work and time. First, we had to gather all my necessary ingredients.

Equipment:

  • Bamboo sushi-roll mat
  • Clean cutting board
  • Knife
  • Rice cooker
  • Spoon/rice paddle for spreading rice
  • Plastic wrap

Rice ingredients:

  • Rice vinegar
  • Granulated sugar
  • Salt
  • 3 cups of uncooked Japanese medium-grain sushi rice

Sushi ingredients:

  • A pack of sushi nori
  • 1 large cucumber
  • 2 ripe avocados
  • Surimi (imitation crab meat)
  • Optional: soy sauce, pickled ginger, wasabi for sauce

After buying everything we needed, I first made the sushi rice. Using my rice cooker, I scooped out three cups of Japanese medium-grain sushi rice and steamed it. When it was done, Chris sprinkled the rice vinegar, sugar and salt dressing over the sushi rice and then using a rice paddle, folded the rice.

Meanwhile, I prepared the sushi ingredients. I washed, peeled and seeded the large cucumber and then sliced it in half lengthwise before cutting them into long, slender strips. With the avocado, I first cut it in half, removed the pit, scooped out the avocado and then sliced it vertically into long, slender strips as well. Chris cut the second avocado. Finally, with the surimi, I simply unwrapped it from its wrapper and then sliced it in halves. I placed each respective sushi ingredient into different bowls.

Rolling the sushi:

  1. Lay out your sushi-roll mat.
  2. Cover your sushi-roll mat with a sheet of plastic wrap.
  3. Place a single sheet of nori  on top of the plastic wrap.
  4. Spread a thin layer of the prepared sushi rice over the nori.
  5. When finished, turn over the nori/rice sheet so that the nori is facing upward and the rice is facing down.
  6. Arrange the strips of cucumber, avocado and surimi along one edge of the nori.
  7. Making sure the ingredients don’t spill out, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients.
  8. Pull back the rolling mat and plastic wrap so it doesn’t get rolled into the sushi. Make sure you are rolling tightly with pressure!
  9. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you’ve completed the sushi roll.
  10. Gently squeeze the rolling mat around the sushi until it is firm and forms an even roll, but be sure that you’re aren’t squeezing too tightly or else the ingredients may get crushed or spill out.
Afterwards, Chris placed the sushi roll on the cutting board and using a knife, he sliced the sushi roll in half first and then cut them into 6ths. He made sure his knife was wetted between each cut to make it easier by keeping a wet paper towel next to him so he could wet the knife after each cut.

California Sushi Roll

Miso Soup

We served the sushi along with some hibachi steak & 青菜 (Chinese bok choy) Chris cooked and miso soup. Everything was very delicious and healthy!