Thursday, December 11, 2014

Your Grandma Could Make This Sushi

Sushi is one of those things I always want, but don't really have the money to get it every day. Seriously, I'm on a sushi kick like once every 6 months where I just can't get enough. So what do I do when I want something but don't want to spend a lot? Well for me the immediate answer is almost always to make it myself. However, I've loved sushi for a long time and I've been a maker for a long time, so why I never attempted to make sushi till this year is beyond me. I made it once in April with some success, and I made it once in June or July and it was pretty awful. This Monday I made it while I was at home sick from work. Let me just tell you, I really surprised myself this time.

Guys, look at this sushi. Just look at it. I made (from left) a salmon roll, spicy salmon roll, and a California roll. Also, today for lunch I made a shrimp roll at work with the remaining supplies.

I want to tell you how I made the sushi. This is my favorite kind of tutorial because it's something that I guess I just never tried because I thought I couldn't do it, or do it well. It's weird the things we put into that category... things we can and can't do. For some reason I also put Adobe Illustrator and Photoshop in that category, but I'm using them this year too. I also thought I couldn't learn to make my own iPhone app or sell on Etsy successfully, but I was wrong about that too. I guess we should all just stop using the word can't about ourselves and others. #preach

Moving on... The important thing to remember about making sushi is that even if you do a shit job they will still taste the same. This is of course, UNLESS you mess up the rice. The rice is seriously the only thing you can mess up on the taste side of things, because it's actually the only ingredient you make, unless you smoke your own salmon. If you do smoke your own salmon, please let me know immediately, as this is something I'd love to learn to do. I'll tell you about what I know about making rice in a minute. First you need ingredients.

Before you make sushi, a grocery trip is probably necessary, unless you keep kelp at your house.

This is the kind of seaweed/kelp/sushinori (they all mean the same as far as I can tell) I like to use. I picked it because It's the cheapest at my grocery store. Maybe not everyone's grocery store will carry this, but Market District, if you have one, will. Otherwise you might be able to find a specialty store in your area or online. Let me know if you need help. I'll find it for ya at a good price. I'm a saver.

You also need a special kind of rice. You can't use just any. The rice for sushi has to be short and fat. Long grain is out. Minute rice is out. The best way I know how to buy sushi rice is by looking at the actual grains in the package. First of all if it's in the section with the other sushi supplies it's probably right, but also I noticed a lot of the short grain rice containers, no matter if its plastic, cardboard, or a bag will have a clear opening somewhere so you can see the look of the rice. I don't know of a lot of other rice types that will have that. I think maybe there is a secret club that you're in if you're looking for short, chubby rice. The manufacturers seem to know that if you're looking for this specific type of rice that you, the chef, will want to see first hand that you have the right stuff. I also think Pandora, the radio station, is paid off by record labels to get new music to the masses faster. Those are the only two conspiracies I will entertain. Here's a picture of some good, chubby rice.

The last things you'll need are:
  • some rice vinegar (not rice wine)
  • a sushi mat (which I also got at Market District, but you can probably find anywhere you find the kelp)
  • sugar
  • salt
  • whatever you want on the insides of your sushi - I chose smoked salmon, cream cheese, and cucumber. Sometimes I use avocado or shrimp or crabstick/imitation crab if I feel like it.
  • mayonnaise
  • siracha
So here's the disclaimer, because we are talking about something you will probably ingest. I have not yet tried out this recipe with any raw meats. I'm not sure if I ever will because food borne illness is at least unpleasant and at it's worse, possibly deadly. Don't die from fish. If you try this recipe with anything other than fully cooked ingredients, you better be absolutely sure it's safe.

A few times at the grocery store (guess which one) I have checked out my raw fish options. The first time, the woman at the fish counter seemed confident I could eat any of the fish in the display case without ever cooking it. I did not trust her judgement. The second time I went, the guy behind the counter suggested that if I were going to try to eat raw salmon that I make sure it is two things: one was to be sure it is wild salmon, and to make sure it was caught in the United States. Like I said, don't eat raw fish from the grocery store.

Moving on to the steps... The first step is called: Make the Rice and Don't Screw it Up -or- Patience is a Virtue, Minute Rice is Not. I gave this part a title because I'm about to write a book. I'm going to go into pretty full detail on the rice for reasons I already went over, but also because other than making the rice, you just roll the roll and that's it.

SO, this is the recipe I used to make my sushi rice. It is the third recipe I've ever followed because every time I've made the rice so far I have never bothered to write down the recipe I used. This one was successful, so I'm keeping it. The one change I made was I used the quantity of rice printed on the bag. In Alton Brown's recipe he called for equal parts rice and water. Last time I made sushi rice there wasn't enough water and a lot of the rice stuck to the bottom and it was crap. If you have to choose, err on the side of more water to rice. I believe my bag said 1 and 3/4 cups of rice to two cups of water. I think this makes a difference.

The rest of the recipe is spot on. The vinegar, sugar, and salt quantities are perfect. Follow the directions exactly. Rinse the rice till the water runs clear. In the recipe it is 2-3 times, but I rinsed it 6 times before the water was actually clear. Another thing the directions don't say is not to stir the rice. You can maybe stir it a few times when its boiling, but once you put the lid on, do not touch it. This will be hard for you. Just don't. This is something I remember from my first, most successful rice attempt. The recipe went into great detail about how in Western culture its harder for us not to stir the rice and in Asian cultures they are more patient or something. The article told me I couldn't, not stir it, so I didn't stir that shit.

Here's the cloudy water the first time I rinsed the rice and swished it around.
This is the water on the SIXTH RINSE after I swished it around. I wouldn't call that perfectly clear, but there is an obvious improvement. 
While the rice is sitting in the pot being ignored by you, it is a good idea to prep your other ingredients. I peeled and julienned the cucumber and sliced the cream cheese. The cream cheese will cut just fine as long as you cut it while it is cold. For this recipe I cut it into strips and then put it back in the fridge until I was ready to use it.

The next steps are easy. You lay out a piece of seaweed and take the rice (once it has cooled to room temperature) and smush it all over the piece of seaweed. The rice will be sticky, so keep a bowl of water around so you can keep your fingers wet and the rice won't stick to your hands. I also suggest you cover your mat with plastic wrap. I read this suggestion the first time I made sushi and it has been pretty helpful during cleanup. Sometimes when you make sushi you can smush the rice on the seaweed, then flip it, so the rice is wrapped on the outside. In that case, I would definitely use the plastic wrap. I've heard that called an inside-out-roll.

Next you'll lay out your ingredients. You can use the picture below to get a sense of how much I'm using, but in this situation, trial-and-error is your friend. Also, this is very important, I spread the ingredients out for this picture so you could see all of what I used. When getting ready to roll the sushi I moved the salmon on top of the cucumber and cream cheese in order to be able to roll your sushi tight, like a sleeping bag. When choosing where to place the ingredients, I choose one of the shorter sides of the sushi sheet. While it seems like a square, the sheets I consistently use have two sides that are slightly longer than the other. If you line your ingredients against the short side, your roll will have more opportunity for the end to seal against the roll itself. This makes for a more sturdy roll. Today at lunch time I lined my ingredients against the longer side and I got more ingredients, but now that I'm talking to you about this I am realizing this may be why today's sushi rolls were a tad more difficult to keep together. This is speculation though. Using the longer side technically gets you a longer roll for potentially more cuts. Try both and tell me which you prefer.

It's hard to explain exactly how to roll the sushi, so I filmed myself rolling it for you. You'll basically be completing three movements. The first is folding over the edge with ingredients on it with the goal of enclosing all the ingredients on your sheet using the least amount of the sushi paper. The smaller you can get your initial roll while still holding all the ingredients, the tighter your roll will be, and it will also stay together much better when cutting. Here is where you'll want to squeeze back toward yourself and drag your fingers inward to pull any stray ingredients into your initial roll. The second movement is to roll the sushi forward so the starting end is no longer visible and you have made your first outer-sushi-paper-to-inner-sushi-rice contact. Squeeze here too. Ew. Squishy sounds. Your last move is to roll one last time to get the other end of the sushi paper flush against your roll to create a cylinder. Squeeze one last time and you're done.

The last step is cutting your sushi roll and presenting it on a dish. You will definitely want to have a sharp knife for cutting sushi. Wetting the knife will help tremendously to get a clean cut. I re-wet my knife before each and every cut. It helps to get even pieces if you cut the roll in half first and then cut the two halves into thirds or quarters.

A great addition to your homemade sushi is some shrimp sauce. All you need is a bit of mayo and siracha. I don't have the exact measurements for this sauce, because I mixed it based on color. I put about 3/4 a cup of mayo in a bowl with about a tablespoon of siracha (if i had to guess). If you've ever been to a hibachi restaurant, you want your mix to be the same color as the shrimp sauce they spoon into tiny dishes for you before dinner. Here's a picture of the shrimp sauce below. The color of the sauce on the left is yellow-y I think because of the light but if you look at the color in the bowl in the photo on the right, that is about the color you want.

For the spicy salmon variety, I shredded a bunch of tiny pieces of the smoked salmon and mixed it in with about a tablespoon of the siracha-mayo mix (above, right). Be careful you don't add to much sauce, because it can get hard to roll if the salmon won't hold together.

If you love sushi I hope you try this tutorial. It's nice to be able to make sushi at home and make it however you want. If you know a person who thinks they don't like sushi because of seaweed, you can try using soy paper. This is also a great option if you know any vegetarians or vegans and are bringing a dish to an event. You can just roll another roll up without any fish or meats in it to include everyone. Did I mention that sushi is a really impressive dish to bring to a gathering? Let me know in the comments if I missed anything or if you try this tutorial.

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