It's been so hot here in Portland the last couple of days, the only thing that sounds good to me is sushi. No cooking! Although, I'm tempted to go out to sushi, since they would at least have air conditioning. It just isn't right for it to be over 90 degrees in your house.
Here is a re-post of how to make your own sushi:
I never would have thought I could make my own sushi, but a friend of mine gave me a quick lesson and I've been rolling my own seaweed ever since. It's so much cheaper than going out! And it's easy. All you need is a sushi mat, nori and some tasty fillings.
Since sashimi grade fish is typically a little out of my price range (and takes extra effort to acquire), I usually just make veggie sushi, which is just as good. If you do want to get fish, it actually isn't too expensive, since you only need a very small quantity to make a good number of sushi rolls. Sushi is easily made vegan, too!
- 1 package nori (seaweed)
- Prepared sushi rice (from 1 cup uncooked)
- baked tofu
- cream cheese
- anything you can think of that sound good in a sushi roll
- a few tablespoons of water in a small container
- soy sauce
2. Set up your rolling stations. I usually let people roll their own sushi, so they can chose their own ingredients. I have two sushi mats with the rice cooker and the fillings in the middle and the small containers of water near the top of each mat.
3. Center a sheet of nori on your mat, shiny ridged side up. Scoop some rice onto the center of the nori and use a spoon to smash it flat and spread it out so that it covers the nori (to the edges!) leaving only about an inch at the top end uncovered. (This will allow the nori to stick to itself and form a roll.) About a third of the way from the bottom, press a small divot across the rice, creating a little space to nest your fillings.
5. Now for the fun part. Once you're satisfied with your fillings, it's time to roll. Pick up the bottom end of your sushi mat in both hands. Lift the mat (and therefore also the nori) up over the row of toppings and tuck it up snuggly on the side of the toppings furthest from you.
6. Spoon a small amount of water onto the empty strip of nori. This will be the "glue" that makes the nori stick to itself and will secure your roll. Finish rolling the nori up over the top strip. Look, sushi! My friend said to put the finished rolls on a plate in the freezer while you make the rest. Chilling them slightly will make them easier to cut.
7. When you are ready to eat, cut each roll into bite-sized slices.
You can also use waxed paper instead of a rolling mat. It is less environmentally friendly, but you can just cut through the paper to help keep everything a bit neater. I find this method helpful with first timers.ReplyDelete