This event will be part demo, but mostly cook-along style, meaning that we'll all be making our own sushi, our own way, in our own kitchens while the hangout goes on live. "Seating" in the hangout will be limited, and could fill up fast, but anyone not in the hangout can watch live from my G+ page. You can even share pictures live on the event page, or by tagging them with #MMDHangout.
To participate, you'll need the following things:
- sushi rice (directions for prep are below)
- sheets of nori seaweed (for making rolls and hand rolls)
- a bamboo rolling mat (for making rolls)
- fillings (suggestions below)
- dips (suggestions below)
More information after the jump!
I use this recipe that I picked up from Saveur Magazine. You can see the original, along with a pretty great Cafornia Roll recipe here:
- 7 tbsp. rice vinegar
- 1 1⁄2 tsp. fine sea salt
- 2 tbsp. sugar
- 2 1⁄4 cups short-grain sushi rice
- Combine 5 tbsp. vinegar, salt, and sugar in a bowl; set aside.
- Put rice into a fine-mesh strainer. Lower strainer into a bowl of cold water. Gently rub and toss rice in water. When water is milky white, remove strainer; drain bowl and refill. Repeat process 2–3 more times until water is almost clear.
- Drain rice; transfer rice to a medium pot, add 2 1⁄4 cups water, and let sit for 20 minutes.
- Cook over medium heat until water is nearly absorbed, about 15 minutes. Reduce heat to low, cover, and cook until plump, about 15 minutes.
- Uncover pot very quickly: rice should be completely transparent. If you see any dry spots, sprinkle a little warm water over them and cook for 1–2 minutes more.
- Remove pot from heat. Set aside, covered, to let rest for 5 minutes.
- Transfer rice to a bowl; use a wooden paddle to gently break it up. Add reserved vinegar mixture; break up clumps, turning rice over. Push rice toward one side of bowl. Insert paddle into rice and rapidly move it back and forth, breaking up clumps and pushing a portion of rice toward opposite side of bowl. The vinegar mixture should be evenly absorbed.
- Using a folded newspaper, fan rice for 30 seconds.
- Cover with a moist kitchen towel; let cool slightly.
You can replace the white rice for another kind, just keep in mind that anything else you use will be less sticky. I've used short grain brown rice, and even a wild rice /brown rice blend with success. I haven't tried using alternative grains, like quinoa yet. I don't think they'll work too well in rolls, or nigiri, but they could be used in hand rolls.
You can stuff pretty much anything in a sushi roll, but here are some ideas to help get you started. Keep in mind that anything going into the rolls should be ready-to-eat. Prep all of your ingredients ahead of time so that you can focus on assembling your sushi. When it comes to the fish, do not skimp on the sushi-grade fish if you plan on eating it raw. Predatory fish, like tuna, yellowtail, and salmon) can contain some nasty parasites that you do not want in your body. I'm not playing around. Either make sure it is sushi-grade fish or cook it.
- raw sushi-grade fish (tuna, yellowtail, salmon)
- cooked regular fish (steamed, fried, broiled, etc.)
- veggies (avocado, cucumber, carrot, asparagus
- pickles (Learn how to make quick pickles on my Banh Mi post.)
- tempura (shrimp, soft-shell crab, veggies, chicken, etc.)
- cooked meats (pulled pork, shredded chicken, chopped steak)
- Japanese mayo
- spicy mayo (Learn how to make spicy mayo on my Banh Mi post.)
- fruit (apples, peaches, pineapple, mango)
Americans love dipping their sushi and maki. Here are a few things to dip in.
- soy sauce
- tamari sauce (gluten free)
- spicy mayo
- ponzu sauce
You Might Also Like
Visit my Ginger Dressing post to learn how to make your own Japanese restaurant style ginger dressings! I recommend whipping up a batch before the hangout so that you can enjoy a nice ginger salad with your sushi dinner.