Yesterday was the first day of the New Year and I have already checked off something from my bucket list. I made sushi at home. It was surprisingly easier than I expected though it was time consuming. I made my two favorite types of sushi, California Rolls and Salmon Nigri. It took about an hour to make two California Rolls and 1/2 a dozen Salmon Nigri pieces. It isn’t likely that I will be hosting a Sushi party anytime soon for that reason alone. But if you want to try it yourself, you can follow my step by step instructions below.
I bought all of my ingredients at the local Safeway or the Safeways as my grandpa calls it.
For the sushi that I made, California Rolls and Salmon Nigri, you will need the following items and ingredients
1 Bamboo Sushi Mat
1 Package of Japanese Chop Sticks
1 Bag of Sushi Rice
1 Package of Dried Seaweed
1 Jar of Pickled Ginger
1 Tube of Wasabi
1 Wild Sockeye Salmon Steak
The first thing that I did of coarse was wash my hands and made sure my preparation space was clean.
I precooked the rice as per the directions on the bag to ensure that it would be cool by the time I needed it. I found that sticky rice is sticky so by keeping my hands wet with water I could actually work with the stuff.
I laid out a sheet of dried seaweed and placed the sushi rice on top of it spreading it around to cover the entire sheet about 1/4” thick.
I then laid out the bamboo sushi mat and placed a piece of plastic wrap on top of the sushi mat
Carefully I flipped the sushi rice covered seaweed onto the plastic wrap.
I cut a 1/4 of the cucumber lengthwise to sit in the center of the Sushi roll
I then added crab meat, avocado mayonnaise and sesame seeds
I carefully rolled the seaweed and rice removing the plastic wrap as I went
I gently pressed the top edge down to ensure that the sushi rice stayed rolled up
Using the sharpest knife that I have, which wasn’t sharp enough, I sliced the roll into bight sized pieces and put them on a plate.
To make the Salmon Nigri Sushi I added a clump of rice to the palm of my hand and formed it to make a bed for the salmon to lay on. I found it to be difficult to make it look good so I did the best I could
I removed the bones from the salmon steak and cut even bite sized pieces
I added a drop of wasabi to the rice beds then placed the salmon on top
I placed the salmon nigri on the same plate as the California rolls trying to make it appear as artistic as possible
I put a dollop of wasabi and a pinch of pickled ginger on the plate and my sushi lunch was ready!