New Year’s Eve is a distant memory.
Ours, involving a keyboard playing, pantless 4 year old, and his drunk-off-sparkling-cider brothers was relatively uneventful. You know, as uneventful as watching your child do Gangnam style naked can be.
Despite the fact that I spent the evening indoors with my children and didn’t get to make ans epic toast or wear a single sequin as I rung in 2013, there was something spectacular I did get to do…
I even got a little assistance from my sushi-loving family. It was easy to rally the troops when they realized:
- They’d get to use their hands.
- They’d get to eat the rejects.
- They’d get to use chopsticks.
- They’d get sushi. Lots and lots of sushi!
Come 2013 we had very round rice-stuffed-bellies, and not a roll of sushi left in sight.
Want to give it a go yourself?!
How about a So-Easy-a-Dummy-Can-Do-It Make-Your-Own Sushi Tutorial!
15 steps to get your sushi on!
Step 1. Buy the right stuff. You will need sushi rice (you don’t need a lot, maybe 4 cups cooked to make 5 sushi rolls). Sometimes the bag won’t actually say “Sushi Rice”. They do this to confuse you. When this happens, buy the one that says short grain rice. NOT LONG. You’ll be ruined before you start if you buy long.
You will also need all of the following:
- Rice Wine Vinegar
- A Rice Cooker (this is not a necessity, but it will make your life easier, both now and forever)
- Nori (the green seaweed thingys you wrap the sushi in; usually found on the “ethnic” or “Asian” aisle of your grocery store)
- Bamboo sushi rollers (or the pseudo-bamboo equivalent you can snag at Walmart for under $2)
- Sushi guts. I used shrimp (the frozen kind), salmon (the smoked kind), avocado (a ripe one), and zuchini (many people use cucumber, I accidentally bought a zucchini so that’s what we used). You can get carrots and Wasabi paste if you like as well (I forgot them; no one cared).
Step 2. Wash the rice. This is possibly the most important step of all of the steps. You MUST wash the rice until it is clear. Not sorta clear, not mostly clear, not almost-pretty-much-basically clear. ALL THE WAY CLEAR. It requires patience for a repetitive task. If you don’t have this then you won’t have perfect sushi rice. And be gentle about it too. No need to destroy your rice in your haste to wash it. Wash it like you would your baby; your soon-to-be-in-you-belly rice baby.
Step 3. Cook the rice. In the rice cooker. Or on the stove if you’re a cavewoman.
Step 4. Mix 1/4 cup of the rice wine vinegar with about 3 tablespoons of sugar. Heat in microwave or on stove to dissolve. Once it’s cool, pour over rice and mix.
Step 5. Let rice mixture cool to room temperature. While this is happening, check out parenting BY dummies on Facebook.
Step 6. Roll out bamboo so it’s flat on your workspace. Place one sheet of Nori on top.
Step 7. Scoop out some rice. Not too much, not too little. Eyeball it and try to start with enough to cover the entire Nori with a thin layer of rice. It’s cool if you have to add a little more, but start small. It’s easy to add then it is to remove.
Step 8. Push the rice around the Nori with your fingers to spread into a thin layer. All of Nori should be covered with rice. You should still be able to see a little green peeking through though.
Step 9. Add your guts. Line your internal ingredients up on the side closest to you so you can easily roll them up. We used shrimp (3), avocado, and zucchini in our first rolls. Don’t. Over. Stuff. That will make your sushi hard to roll and equally hard to eat. It’s not a burrito, okay champ.
Step 10. Begin to roll. Tightly. Like a cigarette. Only, if you’re me and you’ve never actually rolled a cigarette, you’re probably still uncertain about how exactly to roll it. Just make it tight. And grip the ingredients in there so they don’t fall out.
Step 11. As you roll, pull out the bamboo. You actually aren’t supposed to eat that part. It’s just for ease of rolling so it needs to move as the sushi rolls up. Watch the video, it’s short and you’ll understand all of this after you see it.
Step 12. Once rolled, admired, and photographed for proof to your Facebook fans, cut the rolls into bite sized pieces. Each roll usually makes 6-8 pieces depending on your interpretation of a bite.
Step 13. Repeat until you have more sushi than you can shake a stick at. Everyone over does it the first time which is too bad because day old sushi is nowhere near as tasty as just made sushi. You may not have known this if you’ve only previously enjoyed grocery store sushi; you’ll know it for certain after this.
Step 14. Take more photos of your sushi: stack them up, dab them with soy sauce, put some wasabi on the side. Your friends on Instagram will like this.
Step 15. Throw down.
Sushi making really is THAT easy.
What’s got you Wordful for the week? Feel free to share it in our linky AFTER you visit my co-host, Seven Clown Circus, and last week’s featured linkers!
- There’s just something about seeing what other people are doing in other countries for New Years Eve. Or maybe it’s Just Expatria, Baby.
- Check out what Melanie’s Crafts has for Valentine’s Day! Wow!
- A glimpse of a real wildlife park near Vegas from Life, Darling.
- It’s all about sibling love at Rudy Family Rukus!