It is an interesting weather time here in North Texas. What am I saying, the weather is always interesting in North Texas. We’re vacillating between 80′ sunny days and cold rainy days. I guess that’s why they call it Spring and weather professionals have jobs.
This variable weather results in some interesting client requests. Today I had one request sushi. You might think you can’t do this at home, but you totes can. I’m in my 40s, can I pull off a ‘totes’?
Not only is making sushi relatively easy, and I’ll share some cheats, but it’s much, much cheaper than eating it in a restaurant.
Even here in the ‘burbs, the regular grocery store carries surimi, or as I like to call it “krab”. This is a perfect place to start if you’re nervous about the quality of fish you will be able to find when you’re making sushi. Krab is the foundation of many types of sushi rolls, the most popular of which in the United States is the ubiquitous California Roll, considered the gateway to sushi because it’s mild flavored and does not have any raw fish. When you buy Krab, which is real fish, just not crab, it is already cooked.
sidebar: there are many stories about the invention of the California Roll. It is widely accepted that a sushi chef in LA developed it to increase the popularity of sushi. He substituted avocado for toro, a type of tuna, and rolled them inside-out to hide the nori, seaweed.
You don’t even need any special equipment to make rolls, or maki. If you want to, you can pickup a silicone mat to help roll, but it’s easy to use a kitchen towel wrapped in saran wrap. Or, forgo the rolls and present in one of the popular Tower styles of sushi.
- 1 cup uncooked sushi rice, or another short grain rice like arborio (used for risotto)
- nori
- 1 crab stick, cut in half the long way, so you have two long, thinner strips
- ¼ avocado, thinly sliced
- ¼ cucumber, peeled and seeded if you like, and cut into strips to match the size of your crab stick
- soy sauce for dipping
- wasabi, optional
- pickled ginger, optional
- Cook 1 cup of dry rice according to the directions on the package. When finished, spread on a plate or baking sheet if you made a lot, to cool.
- Fill a small bowl with water, to dip your fingers in.
- Place a sheet of nori on the mat, or your Saran wrapped kitchen towel.
- Spread about ¾ cup of rice on the nori, patting down firmly, and leaving 1 inch uncovered with rice at the top of the nori.
- inches from the side closest to you (the bottom) lay crab stick in one row across the bottom. Lay cucumber and avocado right on the crab stick
- From bottom, using mat or wrapped towel. fold the bottom of the nori and rice sheet over the crab/cucumber/avocado.
- Firmly continue to roll it up, using the mat/towel to hold even pressure. You want to be firm, but not squash it. You will use the mat/towel to push/roll it along, but not roll the mat/towel up with the roll. it should be on the bottom, side toward you and top, but lifted away from the top.
- If the top of the nori doesn't stick the roll closed, wet the edge a little with your finger and then it will stick to itself.
- Slice into even pieces, about an inch or inch and a half, and domo arigato, Mrs. Robato.
- You little sushi chef you! Have a glass of wine.
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
Looks great. Thanks for making it easy.
Definitely easy. I admit, I don’t make unagi (eel) though!