With a little creativity, you can make tasty, nutritious, low-fat, and beautiful presentations for your guests any time of year. Imagine a beautiful sushi flower, holiday wreath, or “HAPPY BIRTHDAY,” all made with tasty pieces of sushi.
Anyway, I am not a sushi chef by any means, but I will tell you how I make it. Before you omnivores get too excited, you must know that I personally don’t dig the raw stuff, so you’ll have to figure that one out on your own. I will present you with two options, one for the vegans, the other with ingredients to satisfy the seafood palate, only cooked.
Here’s what you will need:
- A very sharp knife for cutting veggies and sushi in a delicate manner
- A wet clean kitchen washcloth, to wipe your hands and knife off frequently
- 1 package of Nori seaweed wrap
- 1 or two ripe avocados, cut lengthwise
- 1 medium cucumber, raw, cut in small lengthwise pieces
- 2 long carrots cut thin lengthwise and then into smaller lengthwise pieces, steamed
- 1 red pepper, cleaned and sliced thinly lengthwise and steamed to slightly crunchy
- 1 yellow pepper, prepared same as above
- Cooked jasmine, sushi, or basmati rice, your choice. (I add a tablespoon of vinegar and a tablespoon of dark organic brown sugar to the boiling rice to make it stickier)
- Soy sauce or Braggs
- Pickled ginger as a garnish on the side
Directions: Take the Nori and lay the sheets out on the racks of a 300ºF oven and cook for just a couple minutes. Take them out right away and start assembling. First take a handful of the rice and cover no more than a fourth of one end over the Nori. Then take your precut ingredients and set them in the middle of the rice, end over end as necessary such as with the avocado. Don’t put too much in them because the wider you make your sushi, the harder it is to eat. I like mine about an inch around, but in about inch lengths for a good sized bite. When you have added what you want, just start rolling them up by hand. Try to make them nice and tight. Take a small pinch of the rice after dipping your hand in water and make a rice paste smear on the end of the sushi roll to seal the end and to keep the sushi from unraveling. Once you have rolled your sushi, the veggies should be in the middle and the rice on the outside. Cutting the rolls can be delicate. You really do need a very sharp knife or even one that is slightly serrated. Sometimes you have to wipe off the knife and your hand after every few cuts.
Whatever you do, you are guaranteed a beautiful product without any arrangement whatsoever. For seafood lovers things like crab or smoked fish can be added. Also, I much prefer my own Teriyaki sauce to dip the sushi in. I take a quarter cup of soy sauce, three quarter cup of water, a third a cup of organic brown sugar, fresh minced ginger, and a teaspoon of minced garlic, boiled in a saucepan just long enough to melt the sugar.
The homemade Teriyaki sauce and a little plum sauce just takes it right over the top.
And don’t forget our fantastic professional Okinawa Sushi chef. He is much better than me, so if you’re feeling lazy or want perfect sushi, just buy his stuff. I did and it was great. However, Willy Street Co-op has everything you need and then some for making your own sushi.