Sushi at Home

  This meal has a lot of prep work to it and requires some pre-planning, but it's fun to eat and less expensive than buying sushi at a restaurant.

Sushi ingredients (pretty much anything you like, but we use):
Red Pepper
Cream Cheese (frozen)
Japanese egg (see recipe below)
Spicy Seared Tuna (see recipe below)

Prep these ingredients while the rice is cooking.  We cut them all into strips to make it easier to stuff the sushi

Japanese egg: Mix 2Tbsp flour, Tbsp soy sauce and some salt and pepper with 2 eggs and cook like a flat omelet.  Flip to cook on both sides

Spicy Sushi Sauce: Mix 1/2 cup of mayonnaise with your favorite Asian chili sauce (we use Lee Kum Kee but Sriracha works too), 1Tbsp soy sauce, and 3Tbsp of sesame oil.  Add enough chili sauce to get to your preferred spiciness.  Use half of this to marinate tuna and save the rest for spicing up your sushi rolls .

Spicy Seared Tuna:  Marinate tuna filets (our cuts were about 1/2 inch thick) in spicy sushi sauce for at least a half hour.  Remove from marinade and sear in olive oil (you can cook them all the way through as well, just watch the heat of the pan so that the marinade doesn't burn)

Sushi Rice
3 cups cooked rice (more or less, depending on how much sushi you want to make)
2Tbsp vinegar
1tsp salt
2Tbsp sugar
1 folder, book, or fan

Mix the vinegar, salt, and sugar in a coffee mug until dissolved and set aside.  I've found that it works best to use a regular, short grain rice and to cook it on the stove top rather than in a steamer (a rice cooker would work as well).  Turn the rice out into a large (non-metal) bowl while it's still a little damp and sprinkle with the vinegar mixture.  If you have a fan, work in front of it, otherwise fan the rice with the book or folder while you mix the rice with a wooden spoon.  Work the rice with slicing motions and try to bring the rice from the bottom up to the top.  This will take a while but you'll start to notice the rice getting stickier.  Be patient, it will get there!

Get all of the above ingredients together along with your sushi wrappers and your bamboo wrapping mat (I've heard of using waxed paper if you don't have a bamboo mat) and have it all handy on one counter.  Working near a sink is a good idea because the rice will stick to your hands and you'll want to wash them.  Lay the sushi wrapper on the mat with the long side towards you and cover with a layer (~1/4 inch) of rice except for the first and last 1/2 inch of the wrapper.  Lay in the ingredients you want in your sushi roll, starting at about 1 inch in on the rice.  If you like your sushi spicy, feel free to spread in some of your Spicy Sushi Sauce.  Roll sushi, keeping the ingredients in place as you go.  Once you've rolled the wrapper over once, squeeze evenly to secure and finish rolling.  Use a little water on the last edge of the sushi wrapper and press to seal.  Let the sushi stand (in the fridge if you're using raw fish) until your ready to serve, than cut with a sharp knife into bite size pieces and serve with soy sauce and wasabi.  Enjoy!!!


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