Sushi making fun!
A few weeks ago my friend Brandi was so kind and taught a sushi making class to our monthly social homemakers group. It was such a fun night and afterwards i felt comfortable enough to make sushi on my own! i think thats what you call a successful workshop. 🙂 Brandi gave us some tips and recipes for preparing your ingredients, for instance, cutting your carrots on the diagonal to keep the most flavor in each matchstick. She had prepared a ton of sushi rice for us all to be able to make one roll, and gave us the recipe. It was also really helpful to know that as your putting your rice onto the seaweed or soy papers to keep your fingers wet to help handle the rice and to dip your knife in water after each cut once you make the roll so that the rice doesn’t stick to the knife.
Brandi’s Sushi Rice
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from heat and let stand, covered for 10 minutes.
Transfer the rice into a large wooden or glass bowl and add the vinegar, sugar and salt. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
She also brought a delicious Seared Ahi Tuna Steak that she had prepared before coming. It was soo good, just like when you order it at a great restaurant! i was pretty amazed you could do all this at home! Here is the recipe.
Brandi’s Seared Ahi Tuna
A thick piece of yellow fin is best. Use the solid red center part that does not have white lines. (you can steam the rest and let it cool to make fresh tuna salad)
Soak the fish in 2 tablespoons of soy sauce. After a couple of minutes, grate some fresh ginger, around a teaspoon or so onto the fish. Then cover it with a thin coating of black pepper.
Next, lightly sprinkle the tuna with corn starch and turn it so the whole thing gets a thin gummy coating. Last, sprinkle the outside with sesame seeds and pat them in. Pop that in the fridge uncovered.
Next, heat a tablespoon of vegetable or peanut oil in a skillet that can get hot. When it starts smoking, put the fish in. This is the “feel” part, but depending on the heat, the temp of the fish and the oil, you should get a nice brown crust in 45 seconds but don’t go more than a minute. Flip it, and sear the other side for 45 seconds, and remove from any heat.
Let cool in fridge before slicing. Once sliced dip in soy sauce and enjoy!
Turning my kitchen table into a amateur sushi bar 🙂
Like i said after we did the class i felt comfortable enough to try it on my own so for Matt’s birthday dinner we had sushi! My family was in town so we decided to make a bunch of rolls and then sit down and enjoy them all at once. I also made the seared ahi (well Matt made it actually as i was rolling sushi) and it turned out great. We added some mago and thai sweet chili sauce to a few different rolls and i loved those additions.
my sister an i making sushi!
All of our rolls!
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