These days instead of forcing ourselves to go out when we’re exhausted, our ideal date night is putting on pajamas, whipping up a meal at home and cuddling up on the couch. Mike and I have talked about trying to make our own sushi for some time now so we decided this weekend we would have an at-home sushi date night for 2.
No reservations required.
I will be the first to admit that making sushi is incredibly intimidating, but after trying it, I have to say it was not hard at all and it was super fun making the rolls together. I set the mood by placing paper lanterns around the house and lighting a few candles.
Here’s What You’ll Need:
- Sushi Rice
- Nori (Seaweed Papers)
- Sesame Seeds
- Immitation Crab
- Unagi (Eel) Sauce
- Soy Sauce
- Rice Vinegar
- Rice Cooker
- Sushi Knife (or very sharp knife)
- Rolling Mat
- Rice Paddle (optional)
Prepare the Rice
You can start cooking the rice 45 Minutes-1 Hour before you plan on making your rolls as it will take 20-30 minutes to cook and you will want it to cool off before handling.
I first rinced my rice thoroughly (about 5 or 6 times) in a strainer until the water ran clear. Next, I put in my rice cooker equal parts rice and water and cooked for 20 minutes, until the water was absorbed.
Once your rice is cooked, youll want to grab a separate microwave safe bowl or cup and combine (for every 3 cups rice) 1/2 cup rice vinegar , 2 tablespoons sugar and 2 tablespoons of salt. Zap in microwave for 30 seconds and pour into cooked rice, mixing completely.
Let your rice cool.
Prepare your Ingredients
You will want to take out and cut the fish into small strips. Cut your cucumber into long strips and slice your avocado.
Just Roll With It
Start by wrapping your Sushi Mat in Saran Wrap and place your Nori on top of the mat
Using your now cooled down rice, spread a layer on top of the Nori (the rice is VERY sticky so find the right spoon to help it spread evenly. I bought a rice paddle that worked extremely well).
Sprinkle sesame seeds on top of the rice
Then pick up the Nori paper from one side and flip over so that the rice is faced down on the mat (this was definitely scary at first but the rice is so sticky, it doesn’t fall off!)
Begin placing your ingredients of choice on top of the Nori. For this particular roll I placed my sliced Cucumber, imitation crab sticks and a few slices of avocado.
Using your mat, carefully begin rolling and pressing firmly with your hands. Tuck the front edge of the nori into the roll, and remove the mat as you continue to roll the sushi. Roll slowly to make sure that it is coming out evenly. Roll the sushi roll back and forth in the mat to tighten and seal it. This might take a little practice but you’ll get it.
Roll it off of the mat and on to a cutting board. The picture above is from my first try! So much easier than it looks if you make the rice properly and have the right tools at your disposal.
Wet your knife and start by cutting the roll in half.
You will want to keep a damp cloth next to you and in between each cut, wipe the knife on the damp cloth
Cut in half again, wipe knife on damp cloth and then in half again
Your roll should then look like this! The two ends will likely look not as great as the others – so as the chef, you can go ahead and eat those right away.
If you love eel sauce (Unagi) as much as I do, you can drizzle some on top of the roll.
Pour yourself an ice cold Sapporo or in my case, a glass of sparkling peach sake and enjoy!