Trying to pay off student loan debt has it’s benefits - a lot of creative cooking at home (can you say fancy ramen?) and birthday parties where everyone can get involved with making the food. It’s not as bad as it sounds! All you need is a few bamboo mats, a rice paddle, seaweed sheets, sushi rice, and fresh fish. No rice cooker needed! You won’t believe that a few slabs of fish can make SO much sushi. You’ll feel accomplished, satisfied, and there will even be leftovers. This post is for a party of 4-6 people. Portions and exact measurements of fish are up to your discretion and budget. The key is you want fresh sushi grade fish. I went to H-Mart here in Philadelphia but check out local supplies for your best market. Don’t forget the sake!
Ingredients
Sushi Rice:
I find that making rice with 2 cups uncooked rice yields more than enough sushi for 2 people (we had about 6 leftover pieces after we were completely stuffed). You can make your own seasoned rice vinegar from the recipe here or just sprinkle 1/4 cup Kikkoman seasoned rice vinegar. After rice is done cooking, put it in a bowl and using a paddle stir as someone lightly pours in the vinegar. Best to do this in front of a fan and it will cool as you coat it with vinegar. So depending how many people you’re having over, I’d estimate 1 cup uncooked rice per person. It yields about 2-3 cups cooked rice. I use a rice maker to cook and like it much better than the stove.
2 packages (of 10 sheets) Nori Seaweed sheets (depending how many rolls you want to make)
Sushi grade fish - some options are tuna, salmon, eel (this comes frozen so let it thaw), fish roe, cooked shrimp, scallops. Note: if you got seaweed salad, tuna belly, hamachi, salmon, tuna, shrimp, eel, roe that would probably be enough to substantially feed 7-8 people
Thinly sliced avocado
Thinly sliced cucumber
Optional - pickled ginger, wasabi, seaweed salad, edamame, soy sauce, ponzu
The Prep
Cook rice.
Slice fish into thin slices.
After rice is done cooking, in front of a fan, paddle in the seasoned vinegar.
To make sushi:
Place plastic wrap on a bamboo mat with a sheet of seaweed on top (rough side down) and spread out a small amount of rice on top (less is more!).
Place fish and other ingredients in thin line across bottom.
Roll up using mat and make seal by placing water with your fingertips on the inside of roll and continue to roll until it seals shut.
Slice into bite sized pieces with a sharp knife.
And enjoy with soy sauce or ponzu!