Sushi roll Sunday.

Who doesn’t like sushi?  There’s a type of roll for everyone!  Everything from veggie rolls, to tempura rolls, to rolls with raw or cooked fish and even meat & poultry rolls.  It all depends on personal preference.  I love all of them; I have defiantly been in the mood for sushi and put anything I wanted into some nori.  That’s what cooking is all about right?  Today I decided to make sushi rolls for everyone.  I made so many of them!!  I even showed a friend how to make sushi, he calls it the candy of the sea gods.
The day started just like you would assume, shopping at the grocery store for the ingredients.  However I’m so forgetful I forgot the most important part…the sticky rice.  So we stopped at another grocery store on the way back to my place.  We may have look a little crazy.
I was also really craving kimchi that day, just like any other day…So I combined kimchi with my spicy salmon!  It was delicious and satisfying.

I can’t tell you everything about sushi but I can tell you what I know.   I’m no expert on every type and every way to prepare it.  I’ll try my best to be as informative as possible.

So if you didn’t know I’m moving across the country in the next few weeks.  All my posts may or may not be delayed because I have a lot to do, and people to see before I leave! I’ll still get posts out as much as I can though!

Yields: 2-4 rolls    Cook time: 20-30 minutes    Over all time: 1.5 hours

Equipment:
Small to medium sized-pot with cover.
Measuring cups.
Wooden spoon.
Small and medium-sized bowls.
Baking sheet.
Cutting board.
Knife.
Sushi roll mat.
Plastic wrap (optional).

Ingredients: (The roll part)
1-2 cups calrose rice/sushi rice (some stores call it by different names).
2-4 cups water.  (Ratio is 1 part rice 2 parts water)
1 tsp salt.
1 tbsp butter.
Kombu (optional)

Nori (seaweed paper).
Wasabi (optional).
Soy sauce (optional).
Sesame seeds (optional).
What ever you want inside!! I used: Avocado, orange pepper, English cucumber, salmon, imitation crab…and kimchi for one.

Ingredient:(rice vinegar seasoning)
4 tbsp rice vinegar.
2 tbsp sugar.
1 tsp salt.

Ingredients:(spicy mayo)
4 tbsp mayo.
1 tbsp sriracha hot sauce (more or less if you desire).
A small splash of sesame oil.

Method:

  1. Measure out rice and wash with cold water till the water becomes translucent.  By doing this you get rid of the extra toxins and starch.
  2. Add water, salt, butter and kombu to the rice and place on stove.  Bring to a boil, quickly turn down to a very low heat and cover.  Let cook for about 20 minutes or until rice is cooked.  Try not to stir the rice as it’s cooking.
  3. While rice is cooking start cutting your vegetables, meat or fish. Prepping everything while the rice is cooking saves time! If marinating your fish now would be the time to do it!! (Or marinate over night for better flavour)
  4. Combine your rice vinegar, sugar and salt in a small bowl.  Set aside.
  5. Once rice is done, keep the cover on and set in a cool area. Let stand for about 5 minutes to release the bottom.  Remove kombu.
  6. Using your wooden spoon gently pour rice seasoning over cooked rice, cutting through NOT stirring.
  7. Pour rice onto a baking sheet and spread.  This will help cool your rice down faster. I tend to put mine in the fridge because I’m impatient.  However using a hand fan would be the traditional way.
  8. Fill a medium bowl with water, this will be used to wet your hands.  You will constantly need to keep them wet, it will help keep the sticky rice from sticking to you and not the nori.
  9. This is where you use your sushi mat.  Placing the nori sheet shiny side up with the lines going vertical, each sheet will need about 1/4 cup of rice. Wet your hand and gently spread the rice across leaving and inch at the top for an easy seal.  Make sure the rice is even.
  10. Now fill!  In a straight line pile your ingredients one on top of the other, near the bottom.
  11. Now roll.  take the bottom of the roll and gently fold it over your ingredients, tucking it under everything. Continue to roll gently but tightly till you are only left with the 1 inch empty part.  Wet the end of the nori and finish rolling.  You may need to go over the seal with a small amount of water just to give it a better seal!
  12. If you want to make “inside out” sushi simply cut 1/4 off of your nori sheet.  Wet hands and completely fill your sheet with rice.  Place some plastic wrap on top and gently smooth it out.  Flip over!  You then begin to pile your ingredients the same way, except on the seaweed side, not the rice side. You will not need your sushi mat for this because the plastic wrap is helpful for this.  Roll the same way as stated above.  Once you get to the sealing part continue to roll all the way; The rice seals it off so no water is needed!  Once rolled smooth and even it out, unwrap and roll in sesame seeds if you like.
  13. Using a sharp, wet knife begin to cut into about 8 pieces.  Wet your knife every time you feel the rice is starting to become to sticky.
  14. For spicy mayo just combine mayo, sriracha, and sesame oil.  Adjust to your liking.
  15. ENJOY!!

Thanks to my friend who runs The Smiling Fool blog, he was a big help and learned a lot!  Check him out when you get a chance.

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Thoughts on deep-fried sushi rolls.

Sushi, something that has been around for centuries. Something that started off as a way of preserving fish in rice.  It later grew into a whole meal in Japan where fermented rice and fish we placed together in boxes and set aside.  These days what is known “traditional sushi” is sushi rice with a slice raw fish placed on top.  However if you look at what we know as sushi on the Western side of the world, you could say it’s a little outrageous compared to its traditional elder.  For me I’m a strong believer in the evolution of food, creating new ideas and making something simple into something that could very well taste or look better.  So western sushi is fantastic in my eyes.  The colour’s, the different flavour…When you get a roll and you can just tell someone was being creative with it, is completely awesome.  But then again, traditional sushi is also very delicious and actually refreshing.  It’s a nice breather from how hectic and unhealthy ours can really be.
Speaking of unhealthy sushi, that gets me on today’s topic of deep-fried sushi rolls, or also known as tempura sushi rolls.  I’m not talking about tempura inside the sushi rolls, I’m talking about whole roll battered and deep-fried. Healthy right?  I think not. I’ve been hearing a lot of people talking about it lately, seeing it all over the internet and even in sushi bars.  Something that I never really noticed before, so it must be new.  If it has been around for a while than I must be blind, because I’ve been eating in sushi bars for years and only ever saw its cousin the sushi pizza.
I think this is a great way to get more people into sushi bars of the Western world, getting people to enjoy different versions of sushi and have them explore.  It also tastes great!  However, I think it also has its down sides.  This version of sushi can hide what sushi actually is to “new” sushi eaters, having people mistake this type for traditional.  A lot of people also seem to think all sushi is healthy sushi, not taking into account that something may be deep-fried or packed full of sugar.  So keep that in mind everyone!
Personally I think everyone should indulge in this once in a while, why not have a party in your mouth?
Combining two simply delicious items (tempura and sushi) into one is pure genius.  Just eat it in moderation and remember to embrace your fears of raw fish and eat it traditionally too!  Something you thought was scary or disgusting may become your favourite food.   Always try something new instead of sticking to what is considered to be “normal”.

Let me know in the comments what your thoughts on tempura sushi is.

**These photos are not my own, I did not make any of these.  I simply googled to give you a better understanding.  Who ever did take/make them though, thank you!~