Ev and I like entertaining. It’s fun to have your friends over for dinner and drinks and to show off your skillz in the kitchen.
About the middle of 2011, we realised how much money we were blowing every time we ate at the local sushi restaurant. Don’t get me wrong, it’s a 10 minute walk away and we still visit occasionally but you know how those Sushi Train restaurants work, $$$ per plate and everything that’s travelling past you looks so delicious that you just have to try it. And who keeps track of the different coloured rims and the quickly escalating bill? Not us.
Ev, who can’t say no to a challenge and the possibility of doing something (well) that most others can’t, decided one night we’d make sushi for dinner. Well, I can tell you what we plated up was not what we had imagined after months of good sushi from the local restaurant. It was so heart breaking, to think we’d slaved away for 2 hours – no joke – and all we came up with was this…
Argh, BURN IT!!! It’s embarrassing.
Here’s where we went wrong:
- At this point we were still using our shitty rice cooker. I know there are good ones out there and some people swear by them but the day ours shorted out and we could ditch it was one of the best days of our culinary lives.
- We were n00bs at filleting and preparing the sashimi. Don’t worry, it was fresh, but the slices were messy and looked terrible.
- We left out the avocado and cucumber… colours are part of what makes sushi so good to eat. Food should look and taste good.
- 3 cups of rice should make enough sushi to serve as part of a meal for 8-10 people. We normally serve sushi as an appetiser (US lingo)/entree (rest of the world lingo for appetiser).
- WASH YOUR RICE!!! Wash it until the water runs clear. You should scrunch the rice with your hand between rinses as well. Washing it gets rid of the starchy outer layer, which will give it a chalky taste and mushy texture.
- Add the drained rice to a pot with 1.25 cups of water to every cup of rice, put the lid on and let it sit for 30 minutes.
- Put the pot onto a high heat and bring to the boil – a tight fitting glass lid works best. Once the water is boiling, reduce the heat to a low setting and let it simmer for 15 minutes. The lid cannot be removed until the rice is finished or the steam will escape. Also, set a timer.
- Take the pot off the stove and let it sit for a further 15 minutes, leaving the lid ON.
- Make your sushi rice seasoning while you wait. A typical ratio is 1 cup rice vinegar to 1/2 cup superfine sugar and 1/4 cup of salt. Or you can buy sushi rice seasoning pre-made.
- Now you can remove the lid and pour the sushi rice out onto a casserole dish that is made of glass/pyrex or a wooden chopping board… NOT metal or the rice will cool too quickly and the texture will not be the same. Use a small fan (hand held or electric) and “chop” your rice back and forward across the dish with a firm spatula to facilitate cooling, while gradually sprinkling over your seasoning. Don’t mush the rice around or you’ll crush the grains. Check your rice for taste and texture to know when to stop adding the seasoning. It should be sticky, not gluggy.
- CONGRATULATIONS, you’ve just made sushi rice. I’m not exaggerating when I say it took us 6 months to perfect this method, taking tips from here and there.