Sunday morning: Sushi Making Research. I looked at dozens of websites and recipes before printing this one for rice and this one for rolling. Some of the ingredients are staples in our our pantry: rice wine vinegar, sake, nori (toasted seaweed), wasabi, soy sauce.
Next stop were trips to Marina Foods and Nijiya Market for what we don't have: sushi rice, more nori, edamame, vegetables, and fish. From Nijiya we selected maguro (tuna), hamachi (yellowtail), some unagi (eel), and tobiko (fish roe). We also chilled some sauvignon blanc from Duckhorn Vineyards. This is an excellent wine pairing with sushi.
and Sous Chef
While the rice cooked, we prepped our vegetables and made some appetizers. Ray sliced avocado and cucumber into very thin strips. I was seriously impressed with his knife skills; what he lacks in experience, he makes up for in following the directions and attention to detail.
Next, we mixed the sushi su, a mixture that gets poured over the prepared rice. For 2 cups of rice we used:
1/2 cup rice wine vinegar
1/4 cup sugar
1/8 cup sake
Stirred together in a pot over low heat until the sugar has dissolved. Allow to cool slightly.
When the rice was done, we transferred it to my largest mixing bowl and added the su vinegar mixture to the rice.
We then let it sit for 10 minutes, than folded the rice once again. Now you cover with a warm towel and keep it warm until you're ready to use. We were making our sushi right away, so we just covered with the towel.
When fairly satisfied with the rice, I laid a piece of nori on top of the rice. For vegetables, I added our cucumber and avocado, and a few pieces of hamachi and maguro.
Now for the rolling- this went pretty well for my first try. You need to be careful not to roll the mat into the sushi! Once you've curled the roll under once, pull the mat out, continue squeezing together gently and keep rolling.
This was the only maki roll that I made, and despite the excess rice it was stellar!
I also made several small hand rolls. These were easy and so delicious. I pressed a bit of rice to a corner of the nori and topped it with some hamachi, unagi, cucumber, and avocado. Roll (as best you can!) into a cone shape and top with a bit of tobiko. Delish!
Everything we made was delicious, but I think I should have rinsed my rice twice as much before cooking it. There was too much starch, and our rice was too sticky because of it. I'm proud of our first effort, but I can see why they say the rice is the toughest part!