How to Make Sushi | The Daily Dish

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How to Make Sushi

1 Comment | Written on August 1, 2012 at 5:00 am , by

Do you love to go out to a Japanese restaurant for sushi and wonder if it is possible to recreate that experience in your own kitchen? You are in luck!  Today I am going to show you,  step-by-step,  how to make sushi at home.

Keep reading to learn how to make this “Rock and Roll” Sushi Roll from Qsine Restaurant!

While traveling with Celebrity Cruises on their”Excite the Senses” culinary tour to Alaska, I had the pleasure of attending a cooking class on board.  The lesson?  Sushi!

 We arrived to class with the necessary tools and ingredients ready for instruction.

Chef John Suley led the class as breathtaking scenery floated by in the background.  Let me take you step-by-step through the process and then you can see the full recipe at the end of the story.

We started with a bamboo mat that had been covered in plastic wrap and a sheet of nori.  Also at each station you will see a piece of tempura shrimp (recipe below), sliced avocado and ingredients for our spicy crab filling.

Start by pressing sushi rice (recipe below) into the nori sheet on top of the bamboo mat.  This needs to be a nice, even layer.  Not too thick and leaving a 1/2 inch edge around the nori.

Then, we mixed together the sriracha mayonnaise (recipe below), crab meat, sesame oil and scallions in a small bowl.  This mixture is then spooned over the rice in a horizontal line at the bottom of the mat.

 Next, lay the tempura shrimp over the crab filling.

 Then, top with the sliced avocado.

Now, this is where the skill comes in!  You need to start rolling from the bottom of the bamboo mat.  Roll it nice and tight so the filling stays inside when you slice the sushi.

When you are done, you will have one long sushi roll!

Slice the roll in half, right in the middle.  Line the two pieces up on the cutting board, and slice in half again, to make four pieces.  Continue until you have eight equal sized rolls.  Serve with soy sauce, wasabi, and pickled ginger.

Look at that!  I am proud of my first attempt at making sushi!  It wasn’t too difficult and I am excited to try more recipes and techniques in the future.

Rock ‘N’ Roll Sushi    

Ingredients:

2 sheets Nori

1 cup Sushi Rice, cooked   (see attached recipe)

6 large tempura fried shrimp  (see attached recipe)

1 whole avocado, sliced

1 cup sriracha mayonnaise  (see attached recipe)

8 oz. lump crab meat

1 teaspoon sesame oil

2 teaspoon scallions, chopped

1 bowl warm vinegared water

Sushi Rice:

2 cups sushi rice

2 cups water

1/2 cup mirin

4 tablespoons seasoned rice wine vinegar

For the sushi rice, place 2 cups of uncooked sushi rice in a rice cooker, rinse three times in cold water until the water runs clear, and cover with 2 cups water, 1/2 cup mirin and 2 tablespoons of the rice wine vinegar.  Cook for 20 minutes until done.  Remove and place cooked rice in a large mixing bowl and mix with the remaining 2 tablespoons of rice wine vinegar and stir until well incorporated.  Let cool at room temperature.

Sriracha Mayonnaise:

2 cups mayonnaise

1/2 cup sriracha hot sauce

1 teaspoon sea salt

In a mixing bowl, whisk all ingredients together and reserve.

Tempura Shrimp:

For the tempura shrimp, dip the shrimp in the batter and deep fry in a 350 degree fryer until golden brown.  Place on a paper towel to absorb the oil and season with salt.

Assembly:

Place the sriracha mayonnaise, lump crab meat, sesame oil, and scallions in a bowl and mix.   Take the nori sheet and place it on a sushi mat that has been covered in plastic wrap.  Gently spread and pat the sushi rice in an even layer on each nori sheet using your fingers.  On one horizontal end of the sheet, spoon on the crab sriracha mixture, followed by the sliced avocado, and the tempura shrimp.  Using the sushi mat, squeeze lightly to make the roll firm.   Cut the sushi with a wet sushi knife.  Starting at the center of the roll, cut the roll in half in one straight motion.  Continue to slice each piece in half until you have eight pieces.  Garnish with wasabi, pickled ginger, toasted sesame seeds and additional sriracha mayonnaise.

Recipe by Chef John Suley of Celebrity Cruises

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