Sushi Bar at Home

So, I got these lemon cucumbers in my box this week. I thought that I would try to put them in some sushi rolls.

I cut up and peeled the lemon cucumbers and some regular cucumbers that were in my box.

It is hard to believe; but, making sushi at home is really easy. You just make and dress the rice and then roll whatever you like into the nori (seaweed). The key to making good sushi is using good rice. I really like Nishiki Premium Grade Rice.

Making the rolls is not very difficult. You put your nori on a bamboo rolling mat, spread rice on the mat, add filling, and then roll using the mat. This process takes a bit of practice; but, you will quickly get an idea of how much rice and filling you need and how to roll it properly. The rice is super sticky and acts as a glue and that makes the sushi making process fairly easy.

After making the cucumber rolls, I perused the refrigerator and realized I had some avocado and smoked salmon. The cucumber rolls and the smoked salmon/avocado rolls were really good. This is a great cooking project for children because they can spread the rice on the nori, add whatever filling them like, and roll the sushi.

To recreate the sushi bar experience I also made a salad of iceberg lettuce and shredded carrot with a ponzu soy dressing.

Once you get the hang of making sushi at home and stock up on some of the essential items for this dish you will find that sushi makes a nice weeknight meal or a special weekend treat. What can be better than eating sushi in your pajamas?

Sushi rice

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann

Note: I have a Japanese rice cooker that I use to make my rice; so, I follow this recipe. If you do not have a rice cooker, follow the cooking directions on the back of the bag of your sushi rice and then make the vinegar dressing according to this recipe.

Ingredients:

2 1/4 cups of high-quality Japanese style short- or medium-grain rice

2 1/4 cups of water

2 tablespoons of sake

1/4 cup of rice vinegar

1 tablespoon of sugar

1 teaspoon of salt

1. Wash the rice thoroughly. I put my rice in a thin mesh strainer and cold water over it until the water comes out clear. Add the cooking water. You can let the rice soak for 30 minutes in the cooking water. If you are pressed for time you can skip this step.

2. Add the sake to the rice. If you are using a rice cooker, close the top of the cooker and set for the regular or sushi cycle. If you are not using a rice cooker, follow the cooking instructions on the back of your bag of sushi rice.

3. While the rice is cooking, prepare the vinegar mixture. In a small saucepan, combine the vinegar, sugar, and salt. Simmer over medium heat, stirring occasionally, just until the salt and sugar melt. Remove from heat and allow to cool to room temperature.

4. If using a rice cooker, when the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. If you are cooking your rice on the stove, when the rice is done cooking take it off the stove and let it slightly cool. You don't want it too cool because the hot rice really holds the sushi roll together.

5. Transfer the rice to a big bowl. Slowly add the vinegar mixture and mix it into the rice.

Maki Sushi

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann

Ingredients:

1 recipe of sushi rice

6 sheets of sushi nori (roasted seaweed sheets)

Desired fillings -- cucumber, avacado, smoked fish, tofu, shredded carrot work well

Soy sauce, ready-to-eat wasabi

Pickled ginger

Additional Equipment:

Bamboo rolling mat for forming the rolls

1. Arrange the rolling mat in front of you. Place a piece of nori on the mat. Spread sushi rice on the mat and then arrange your filling in a row near the top of the nori.

2. Lifting the mat, not the nori, begin the roll by bring the strip of rice closest to you to the meet the strip of rice on the other side of the filling. Squeeze the mat gently but firmly, moving your hands along the entire length of the mat, to create a nice even log shape. Now complete the roll, stopping every so often to gently squeeze the mat and shape the roll. At the end, give a final squeeze, hard enough to firm and seal the roll but not so hard that the filling oozes out the ends. If the nori doesn't seal, dip your finger in vinegar and wet the edge of the nori.

3. Cut the roll into 6 pieces. Repeat the rolling and cutting with your five other rolls. Arrange the rolls on a serving platter. Serve with soy sauce wasabi and pickled ginger.

Crispy Salad with Grated Carrots and Ponzu Soy Dressing

Adapted from Everyday Harumi by Harumi Kurihara

Ingredients:

1 small head of iceberg lettuce

1 small carrot, peeled and shredded

1 tablespoon toasted sesame oil

1/4 cup mirin

1/4 cup soy sauce

1 1/2 lemons, juiced

1 inch piece of kombu seaweed (dried kelp), wiped of any salty deposits

1. To make the ponzu soy sauce: Put the mirin in a small saucepan, bring to a boil then reduce the heat to low to cook for a further 2-3 minutes to burn off the alcohol. Take off the head and add the soy sauce, lemon juice, the piece of kombu seaweed, and stir to combine. Leave to cool, then refrigerate.

2. Take make the salad leaves crispy, soak them in iced water then drain well and put in the refrigerator until ready to dress.

3. When you are ready to serve, mix the ponzu sauce and sesame oil together to make a dressing.

4. Put the salad leaves on a serving plate and sprinkle the shredded carrot on top. Pour the dressing over and serve immediately.