Thursday, July 06, 2006

Sushi at Home

Attempting to make sushi at home can be a daunting undertaking, but once you practice it a few times, it really sticks-literally. Contrary to popular belief, sushi does not mean raw fish, it actually refers to food made with vinegared rice, or sumeshi. Correctly seasoned sumeshi is the key to good flavored sushi. I've found great results by following the guidance of Emi Kazuko in her book, Easy Sushi. I use a rice cooker to cook the short grained Japanese rice and then follow her technique of folding the seasoned rice vinegar into the just-cooked short grain rice as it cools to body temperature. Next thing you know, the rice is sticky but not mushy. The individual grains seem to be coated with glue.

With a foundation of well made sumeshi and a bamboo roller, you can tackle making your favorite sushi rolls. Just julien (cut into matchsticks) a variety of vegetables such as cucumber, avocado, and green onions. Thinly slice fresh herbs such as japanese shiso leaves or thai basil, then cook some shrimp, slice some raw fish, and set it all out for everyone to create their own favorite combinations. This is a great way to get friends and family involved in making dinner. Honestly, this is about the only thing Lou makes besides tuna melts and burritos, so it's worth a little preparation for some quality time in the kitchen.

As you can see, a little fish goes a long way. We were stuffed after the miso soup, edamame, sashimi, and all our favorite sushi rolls topped off with some unfiltered sake. Next time, we'll invite some friends.

No comments: