For the first time ever, we made sushi the other night. We used smoked salmon and cooked shrimp, and it turned out delicious. The rolls didn’t look as perfect as the ones at Restaurant Muramoto, but I was pleased nonetheless. For guidance, we followed the directions on the back of the Organic Pacific Sushi Nori (edible seaweed) package. It was a fun family activity and definitely a learning experience. Give it a try and let me know how it turns out.
10 sheets Emerald Cove Organic Sushi Nori
2 cups sushi rice (we used white long grain rice and it didn’t work very well)
2 1/4 cups water
1/4 cup brown rice vinegar (we used regular rice vinegar)
1/2 tbsp sugar
1/2 tbsp salt (we used 1/2 tsp)
a bamboo mat or thick cloth napkin (We used a cloth napkin, and I feel that the rigidity of a bamboo mat would be preferable. I will pick one up the next time we make sushi.)
Rinse and drain rice in water three times or until rinse water is clear. Allow the rice to rest for about 30 minutes. Add 2 1/4 cups water and a pinch of salt to a pot, then bring to boil. Cover, lower heat, and simmer for about 10 minutes, or until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix sugar, salt and vinegar and pour over rice. Stir rice thoroughly but gently with wooden fork or bamboo rice paddle. Rice is ready to use when it has cooled to room temperature. (Do not refrigerate, as this will harden rice, making it impossible to roll.)
* Since I used regular long grain white rice, I used 2 cups of rice and 3 cups of water. Simmering time was double almost triple the time.
Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, egg, chicken . . .whatever you wish. Garnish with umeboshi paste, pickled ginger, wasabi, toasted sesame seeds or your own favorite.
* We used avocado, cooked shrimp, smoked salmon, cucumber, carrot and wasabi. I really wish we had some pickled ginger.
Rolling the Sushi
Place nori sheet on bamboo mat or napkin. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 3/8 inch thick, covering all but a two inch strip along the farthest edge from you. (Be careful that you don’t spread rice too close along side edges.)
Lay first choice of fillings in a row at the near edge and add garnish.
Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened end edge against the roll to seal.
Place the roll seam side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8 pieces. (Make sure you are using a sharp knife.) To serve, pour shoyu or tamari in a shallow bowl to dip sushi slices in.