Sushi is fun. I like eating sushi. I LOVE doing sake bombs. I probably love sake bombs more than I like eating sushi, but I figured a post about slugging down a beer with a hot shot of sake probably wasn’t that interesting. (But, if you’re ever in Nashville and want some sake bombs, you know who to call!)
One day I was at the market and for some reason, really felt like I should attempt to make sushi. I mean…how hard could it be? Some trained sushi chefs spend 3 YEARS (yes..YEARS) just making sushi rice! That means for 3 years, you are doing nothing but rice…you don’t even see the fish. That’s intense.
Luckily, in the comfort of my own home and no Morimoto to look over my shoulder, I decided I would be ambitious and try to make some sushi. In the picture you can see my attempt at nigiri (which came out great), but you will not see pictures of my maki (which was tasty, yet a roll that was butchered in every sense of the word – so that, we will leave for another day!)
If you haven’t had sushi much, or are a sushi novice you really only need to know a few things to get around a menu. There are 3 basic things you can order (there are other types of sushi, but these are the most common):
1. Sashimi – this is just a raw slice of fish – no rice, no seaweed, nothing.
2. Nigiri – that’s what I have a picture of. It’s a handful of rice topped with a slice of fish, or in this case some vegetable.
3. Maki rolls – this is probably what you order most. It’s where there is seaweed, rice, and some sort of filling rolled up like a cigar and then cut into equal pieces.
This nigiri is a vegetarian version and very simple to put together. The mushrooms are sauteed in a soy sauce, honey mixture and then combined with the rice and wrapped in nori (seaweed)
But first, you want to make the rice.
(recipe courtesy of Alton Brown)
2 cups sushi rice
2 cups water
2 T rice wine vinegar
2 T sugar
1 T kosher salt
Wash the rise several times in water until the cleaning liquid runs clear (may take 2-3 cleanings). Put it in a pot and cover with the water. What’s interesting about this rice is you use the same amount of water as you do rice (when you would usually do 2 parts water to 1 part rice). Bring to a boil, uncovered. When at a boil, lower the heat to low and cover for 15 minutes. Remove from the heat and let stand, covered, for another 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.
(recipe adapted from Tyler Florence’s Real Kitchen)
4-5 cremini or portabello mushrooms, thinly sliced
3 T soy sauce
2 T honey
a splash of lime juice
1 sheet of nori, cut in half and then into strips
Saute the mushrooms on medium heat for a minute and add the soy sauce, honey, and lime juice. Let the mushrooms cook until the sauce begins to coat them.
To assemble, grab a small amount of rice that easily fits in the palm of your hand. top it with a few slices of mushroom and wrap with a piece of nori. Do that until you run out of rice and mushrooms.
Garnish with a squirt of sriracha, some green onions, and sesame seeds.
Get out there and try making some sushi! It’s actually pretty easy. You can do it!