This post is going to be a bit different than my usual posts but that won\'t stop me or anyone trying to find new cooking challenges and working on simple step by step processes to be rewarded with some incredible sushi rolls. Making sushi has been a journey from start to finish and an experience that I have never achieved until today. I love and miss sushi and have not been able to have some since COVID. Going to a sushi restaurant and seeing how each chef rolls and meticulously prepares each role is an entertaining live cooking show that I miss. In honor of my first Instagram collaboration with cookwithnikinat, I would like to illustrate that journey step by step from gathering the ingredients to making the sushi.Step 1: Gathering the IngredientsFor the all the ingredients, I would recommend visiting your local Asian market. If they sell sashimi grade fish, then go for that as well because that could be a bit tricky. If not, I would go to the wharf for the freshest fish and shellfish you can get. Always ask the local vendors what came in, fresh, and available. After getting a bit lost, I found my way to the wharf in DC. Having the freshest fish and shellfish was imperative to making the fish rolls. For the rest of the ingredients such as the sushi rice, white wine vinegar, and seaweed, I went to my local Asian market called Rice Market, a market and restaurant in DC. I was lucky to also buy a wooden mat for sushi rolling for later as well.
Step 2: Preparing the RiceFirst, prepare the sushi rice. I recommend following the bag\'s instructions for cooking the rice. However, it is important to rinse and soak the rice to remove the starch. You want to \"wash\" the rice. I started placing the rice in a large bowl with a couple cups of water and gently wash the rice. After about 10-15 minutes of letting the rice sit afterward, I drained the rice in a strainer and continue to add water to make sure the rice was washed. There should be no murky white water following. Follow the rice cooking instructions. Since I don\'t own a rice cooker, I followed the instructions and place the rice, water, and a 1/2 cup of rice wine vinegar in the pot and brought it to a soft boil. Once it was starting to boil, lower the temperature to low and make sure there isn\'t any rice sticking to the bottom of the pot. Cover the pot and wait for 15-20 minutes and set aside for later. Once cooked, remove to a large try to set to cool. The rice will be very sticky but perfectly fluffy.Step 3: Preparing the Sushi RollsCutting the fish seemed the most tricky step to me. It requires very precise incisions. The most important step is to removing the scales/skins and bones as precisely as possible. I split my fillet in half and try to make it is as much of a rectangular shape so that I could cut horizontal long strips as possible.The rest of the ingredients are up to you. In honor of the competition, I want to make a couple variety of rolls featuring shrimp and veggie rolls in addition to the salmon rolls. The vegetables I recommend using are avocado, cucumber, and carrots. I recommend preparing these vegetables as needed. For the carrots and cucumbers, I peeled the skin, removed the seeds (for the cucumber) and cut long even strips as possible. For the avocado, I cut it in half, removed the pit, and gently remove the avocado and cut strips.Step 4: Rolling itI think this is always the trickiest part of the process but it is something that you can get better at over time. First place as even as possible spread of the sushi rice the seaweed rolls. The goal is to make it as even as possible. I placed the ingredients about 2/5 from the bottom of the roll and try to keep it as tight as possible. With rolling mat, try to keep it rolling even and tightly as possible. Once you roll the first time, slowly use the mat to continue to roll the remaining sushi. I had adjusted the mat at different points to make sure the sushi roll was as secured as possible and checked the seam is secured as well. With a serrated knife cut the sushi into even pieces.
Step 5: Enjoy!
Plate immediately and enjoy! I know I am starting with the very basic sushi roll but I think this has opened a door to experiment with differents styles and presentations for sushi. In fact, presenting multiple different sushi rolls filled with fish, shellfish, and veggies are fantastic to bring out some contrast from the seaweed to the rice. Out of all the rolls, I enjoyed the shrimp/cilantro/carrot/avocado the most. I grilled the shrimp (click for my post) the night before for an incredible shrimp banh mi sandwich ( that post will come later). I think making sushi is an exciting adventure and challenge that anyone should take and try for yourself. I am really grateful to Niki and Nat for joining me on this collaboration challenge.