Sushi night at Janu and Christian's place in Salt Lake City. I heard these were quite famous and involved copious amounts of Sushi and wine. Needless to say I was very excited. Christian, Janu and I were joined by their friends Kian, Krista and Cyrus. Kian is the sushi expert and it was definitely a blast to watch him roll the sushi. All in all it is not very hard to roll sushi at home, however many ingredients are needed to make Sushi night work.
Im not sure if I captured the recipe precisely as this was my first time rolling sushi at home. But Sushi rolling, followed by several rounds of Saboteur (an excellent strategy card game), followed by a very special Persian Tea ceremony with seemingly endless glasses of wine did make for an excellent night.
Im going to attempt to list all the ingredients:
1. Sushi grade rice
2. Rice vinegar
3. Salt
4. Sugar
5 Wasabi- hot
6. Siriacha
7. Eel Sauce
8. Pickled ginger
9. Japanese mayonaisse
10. Assorted vegetables such as sprouts, cucumber, peppers, mango, spring onions, carrots, avacado
11. Dried seaweed sheets
12. Seseame seeds
13. Fresh Sushi grade fish- salmon, tuna, eel. (Kian bought fresh sushi fish from the aquarium)
14. Soya Sauce
Equipment:
15. Bamboo Sushi Mat
16. Paddle for rice
17. Rice cooker
18. A clean cutting board
The prep:
To make the Sushi rice:
This is the part I missed on but found a nice recipe online to follow:
http://www.videojug.com/film/how-to-make-sushi-rice
Keep in mind- Sushi fish should be fresh and sushi rice should be sticky and not the other way around. Kian has prepped the rice for us and he is about to roll the sushi rolls. Can't wait!
To roll a Sushi Roll:
1. Lay the bamboo mat flat on a cutting board. Place a sheet of seaweed on the bamboo mat. Place a generous scoop of sushi prepped rice on the seaweed.
2. Press the rice down on 2/3 of the sea weed and spread the rice as evenly possible on that area.
4. Start by rolling with the bamboo mat and press into a circular tubular form. Make sure that it is a tight fold and all the ingredients are held together.
5. As the roll is about to be complete use apply some water along the edge of the seaweed and close the roll completely.
6. Cut into 1.5" slices and serve on a platter. Sprinkle sesame seeds, squeeze some eel sauce and serve with soya sauce, wasabi and ginger.
Some more expert sushi rolling. I think this is called the outside roll. I was very impressed with Kian's skill to roll these professional rolls. It involved plastic wrap.
Watch the video right here.
For other Sushi recipes check out Foodista:
