Thursday, September 29, 2011

Hit a Sushi Home Run

This is probably the 3rd or 4th post on sushi that I have done but my dear friend, Ms P just send me some fab photos of a sushi making night we had a couple of months ago. She has a very good camera, unlike my basic point and shoot that is usually on hand in the kitchen, and the pictures are worth of sharing. I think this was the second time in 2 weeks that I had made homemade sushi so my technique was steadily improving. We got all our supplies and Ms P made the rice in advance so it would be cooled and sticky. We started off with my signature sashimi salad, pictured above. Click here for the recipe from previous sushi night. This is so easy and so tasty, I would like to experiment with more presentation styles though.
We then made a selection of inside out rolls, with a layer of seaweed between the rice and filling, nigri and also a regular roll.
Tip # 1 Sushi rice is sticky and is coated with a mixture of rice wine and sugar. For this reason, when you cut the rolls, you need a very sharp knife that is totally clean. You will need to clean it between every slice or the sticky residue will pull on your rolls and mess them up. We managed to avoid too many casualties on this occasion. The one that did not make it took the short cut to sushi heaven (aka, my stomach-they still taste as good!)
From what I recall, we made avocado rolls, salmon and tuna and maybe mango. You can put in whatever you want.
Tip # 2 (learned the hard way). place a layer of cling wrap on top of your roll mat before making your roll. Roll mats are very hard to clean and the rice is determined to get well jammed into the gaps.

We also made some nigri ( in the middle-rice with topping) and the ginger there is my homemade ginger, click here for link to recipe.
Finally, we must have our greens! in sushi world, that means gomae! Gomae is steamed spinach, served cold usually with a tahini (sesame seed paste dressing) but some places use peanuts.
I tend to just go without a recipe for this and eyeball it, taste it as I go along.
Here is a basic summary of something resembling a recipe for Gomae sauce:

2 tbsp tahini
1 tbsp rice vinegar
1 tbsp agave nectar or honey or sugar
1 tsp soy sauce
1 tsp toasted sesame oil
1-3 tbsp water depending on desired consistency

You can adjust the sweetness or saltiness as you go along. Err on the side of caution and start with 1 tsp of everything if you prefer. You can also add some sesame seeds for texture.
Serve over cold steamed spinach. You can see the spinach and sauce in this pic. What a spread. We were very proud of ourselves! Arigatou gozaimasu, Ms P, for a lovely evening!

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