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Roll Your Own Sushi - It's Easier Than You Think

Roll Your Own Sushi
Roll Your Own Sushi
Kristin Leigh Mason

Sushi is all the rage these days, and there are a number of locations dishing up the delicate cuisine. Sushi is everywhere from Asian lunch buffets to swanky eateries, to cafeteria lunch lines and grocery store isles. Wherever you purchase your roll, it can get pretty expensive. Even grocery store sushi runs round $7 per roll. Well roll your own at home!

Sushi Background Info
Sushi Background Info Kristin Leigh Mason

Sushi Background Info

Sushi is a Japanese delicacy consisting of cooked vinegared rice combined with other ingredients and garnish. Seafood is the most popular garnish. Others include egg, vegetables, tofu and more.

The Japanese believe that food should satisfy all of the senses. Their food is always prepared with care using the freshest ingredients to delight both eyes and taste buds. Fish and rice make up the staple diet of the Japanese people. Sashimi, which means "raw", refers to the delicately arranged slices of raw fish usually served as an appetizer with soy sauce and other dips. Sushi is usually served as the main dish or second to last dish before the dessert.

Sushi is light and healthy, and raw fish and seafood is packed with Omega-3 Fatty Acids and have little cholesterol, and rice has plenty of dietary fiber.

Items Needed
Items Needed Kristin Leigh Mason

Items Needed

Large Wooden Bowl
Rice Cooker
Wooden Spatula
Cutting Board
Santoku of Small Chefs Knife
Rolling Mat
Plastic Wrap
Sushi Grade Salmon
Crab Sticks
Cream Cheese
Green Onions
Seasoned Rice Vingear
Sushi Grade Rice
Nori (Seaweed Wraps)
Prepared Wasabi
Soy Sauce
Prepared Spicy Mayo
Prepared Pickled Ginger
Black and White Toasted Sesame Seeds
Green Tea

Sushi Vocabulary
Sushi Vocabulary Kristin Leigh Mason

Sushi Vocabulary

Maki- Rolled Sushi
Temaki- Cone Sushi
Uramaki- Inside-Out Roll
Shari- Cooked Rice
Nori- Toasted seaweed
Gari- Pickled ginger
Wasabi- comes from a Japanese root vegetable plant similar to horseraddish
Neta- Ingredients inside
Sashimi - Raw fish

Sushi Recipes
Sushi Recipes Kristin Leigh Mason

Sushi Recipes

Sushi Rice
1.5 cups uncooked Japanese Short Grain Rice
1.5 cups of water
1 Tbsp Mirin or Sake
4 Tbsp Rice Vinegar
2 Tbsp Sugar
1 tsp salt
Directions: Wash the rice 3 times until water runs clean. Let soak for 20 minutes in rice cooker. Add Mirin and turn on cooker. Meanwhile, combine remaining ingredients and cook until sugar and salt are dissolved. Remove hot rice from cooker and place in a wooden bowl. Pour vinegar mixture over rice and use wooden paddle to mix and cool Do not use metal tools with sushi rice or the vinegar may react and cause a bad taste.

Spicy Mayo
4 ounces heavy mayo
2 Tablespoons hot chile sauce
Directions: Mix ingredients and combine to create a dip
Sweet Soy Dip
4 ounces soy sauce
2 Tablespoons Mirin
2 Tablespoons sugar
1 tsp corn starch
Directions: Combine all ingredients in a small saucepan and bring to a light boil to thicken.

Pickled Ginger
3 or 4 Fresh Ginger Roots
1 tsp salt
2 Tbsp sugar
1/2 cup rice vinegar
1/4 cup water
Directions: Slice ginger thinly then spread in a colander and sprinkle with salt. Let sit for 10 minutes then blanch in boiling water. Remove ginger from the heat, drain and cool. Meanwhile combine remaining ingredients. Add cooled ginger to the liquid and let sit at least 24 hours.

Green Roll- Avocado, cucumber, green onion, green beans
Philadelphia Roll- raw or smoked salmon, cream cheese
Salmon Avocado Roll- salmon, avocado, wasabi
Spicy Tuna Roll- spicy tuna, wasabi
Rainbow roll- California roll topped with sashimi and avocado
California Roll- crab, avacado, cucumber, spicy mayo


Prepare to Roll the Sushi
Prepare to Roll the Sushi Kristin Leigh Mason

Prepare to Roll the Sushi

Continue to stir sushi rice until cooled and at around room temperature. Do not place in the refrigerator or the gluten in the rice will harden and make it un-spreadable. If your rolls are complete, it is fine to put them in the fridge, but be sure to finish them the next day.

Prepare your cutting board by placing a wet paper towel beneath it to prevent slippage. Cut vegetable first. Slice in long, thin pieces. Cut the seafood last. If using salmon, cut into long, french fry shaped pieces.

Remove the cutting board and sanitize knife and are. Cover your rolling mat with plastic wrap.

Time to Roll!
Time to Roll! Kristin Leigh Mason

Time to Roll!

Place a square of the Nori seaweed onto the center of your rolling mat. Spread a thin layer of rice across the whole piece. Line your chosen ingredients horizontally towards the bottom of the Nori.

Starting at the side closest to you, lift the rolling mat up and fold over to begin making your roll. Lift the mat and tuck the sushi roll as you go to create a tight roll.

Once finished, slice in one inch sized pieces and serve with ginger, wasabi, soy sauce, spicy mayo or other additions. The serving of green tea is another traditional aspect of enjoying sushi.

Looking for Sushi in the High Country? Try Storm King at Copper Mountain! Sit right at the Chef's Table and watch the masters at work!

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