This challenge comes in four parts: Making proper sushi rice, Dragon sushi roll, Decorative sushi, and Nigiri sushi. I also decided to make a Spicy Tuna Roll and a California Roll, with the extra rice and ingredients that I had. I found a local Japanese market call Tokyo Market that had everything that I needed (fish/seafood wise). I already had all of the other necessary components to make sushi because back in college I use to make Spider Rolls and California Rolls for me and fiancé (husband now) so that made it a little easier.
I purchased sashimi grade tuna (maguro), mackerel (saba), eel (unagi), flying fish roe (masago), two serving plates that were 50% off, wasabi, pickled ginger, and toasted nori. I loved Tokyo Market. The shop was small but the owner was very helpful and I left the store with a huge smile on my face. I later purchase crab sticks, shrimp, and all the vegetables at the local grocery store. Of all the ingredients, the one thing that grosses me out is the saba. For some reason, Mike loves it. I can’t stand it because to me it tastes fishy, but there you are.
I only had one problem with this challenge: the avocado. I went to the store and all of them were either not ripe at all or too ripe. I ended up buying three that I thought were perfect. Only to bring them home, cut them open, and they were mostly brown in the inside I sent Mike out to get more for the dragon rolls and they weren’t ripe at all. The only good thing about them is that they were easy to slice thin. They didn’t really form to the roll and they were a little hard. So when it came to eating the dragon roll the avocado just got removed.
All of the rolls were very yummy, and I did enjoy this challenge no matter how many times I was running to the sink to get the rice off my hands 🙂 Now for the recipes
- 2½ cups uncooked short grain rice
- 2½ cups water
- For superior results use equal volumes of rice and water
- 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavours
- 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)
Sushi vinegar dressing
- 5 Tablespoons (75 mls) rice vinegar
- 5 Teaspoons (25 mls or 21 grams) sugar
- 1¼ Teaspoons (6.25 mls or 4.5 grams) salt
Rinsing and draining the rice
- Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don’t crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
- Gently place rice into a strainer and drain well for 30 minutes.
Soaking the rice
- Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminium foil to make the seal tight).
- Add 2½ cups of water and the dashi konbu.
- Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.
Preparing the Rice Vinegar Dressing
- Combine the rice vinegar, sugar and salt in a small bowl.
- Heat on low setting.
- Stir until the mixture goes clear and the sugar and salt have dissolved.
- Set aside at room temperature until the rice is cooked.
Cooking the rice
- After 30 minutes of soaking add sake (if using) to the rice.
- Bring rinsed and soaked rice to the boil.
- Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
- Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.
Finishing the rice
- Turning out the rice
- Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
- Remove the dashi konbu (kelp) from the cooked rice.
- Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.
- Dressing the rice with vinegar
- Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
- Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don’t stir or mash rice.
- After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.
- Fanning & Tossing the rice
- Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don’t flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavour, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
- Stop fanning when there’s no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.
- Keeping the rice moist
- Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.
Yield: 2 inside-out (uramaki) sushi rolls
- 1 sheet 7”x8” (17.5cmx20cm) of toasted nori (dried seaweed sheets), cut into halves
- 1/2 Japanese cucumber
- 2 cups of prepared sushi rice
- Glazed Barbecued Eel (unagi) (about 3½ ounces or 100 grams)
- 1 Avocado
- Vinegared Water – ½ cup of water combined with a dash of rice vinegar
- Various small amounts of sauces to use as the flames of the dragon (or legs of a caterpillar)
- 2 tablespoons (25 grams or 1 oz) Fish Roe (Fish eggs)
1.Cut cucumber into strips ¼ inch (6mm) x 7” (175mm) long, then salt, rinse & dry the strips.
2.Grill (broil) the eel for about 2-5 minutes until bubbling. Cut into two lengthwise strips.
3.Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan out the cut avocado into a 7 inch (175 mm) overlapping pattern.
4.Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5.Moisten lightly your hands in the bowl of vinegared water.
6.Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
7.Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8.Arrange one of the eel strips across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks next to the eel.
9.Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you’re holding, and continue rolling the inside-out roll away from you until it’s sealed. Tug at the mat to tighten the seal. If the rice doesn’t quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10.Spread about 1 tablespoon of the optional fish roe along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11.Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13.Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).
Yield: One Roll, cut into 8 pieces
- 2½ cups prepared sushi rice
- 2 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
- Six assorted fillings, each filling should be the size of a pencil – I used tuna, eel, crab stick, avocado, cucumber, and shrimp
1.Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm).
2.Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3.Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4.Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5.Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6.Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7.Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8.Place the pieces on a platter and garnish.
PART 4 : Nigiri Sushi
Yield: 14-16 pieces of sushi
- 2 cups prepared sushi rice
- 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables
- 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice
- Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
- Thin strips of nori or vegetables (for tying topping on)
1.When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2.Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3.Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4.Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don’t let sushi touch or they’ll stick to each other. At this point, you can cover the sushi with plastic wrap, and they’ll keep at room temperature (not the refrigerator) for several hours.
5.Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi. If your topping is very loose like fish roe you can place a strip of nori (higher than the rice) around the nigiri and form ‘battleship’ sushi. The cavity that the nori forms holds the topping so it does not fall off.
6.Garnish as desired and use strips of nori (or vegetable) to tie the topping to the nigiri if needed.
7.It is customary to make nigiri sushi in pairs, so make two of each variety.