Kitchen Adventures

Sushi wasn’t on my list of recipes to try this month, but I’m glad my housemate, Karen, made the request. I was a bit daunted to start off with the Lion King roll, a baked salmon roll, as my first venture into sushi making. It was a successful team effort though, so much so that we made another round that same night and another a few days later. I made the sauces and did the rolling. Karen handled the cutting of the salmon and finished rolls.

For anyone else that wants to try…

Being on a budget, I believe in substituting ingredients when I can without losing too much integrity of the original recipe. Sushi calls for sushi rice, also known as Japanese rice. Sushi rice is a short grain rice that gets slightly sticky when cooked. Well we only had jasmine rice on hand, a tad extra water when cooking and viola, a bit sticky. Sushi rice also calls for rice vinegar, the mildest vinegar and least acidic. Again we only had apple cider vinegar, left over from making coleslaw. Apple cider vinegar is slightly less mild and slightly more acidic. The difference in acidity is about one percent, big whoop.

Sushi Rice, Anna’s Way :P

Ingredients
2 cups jasmine rice
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt

Directions
First you want to want wash your rice thoroughly, about 3 times or until the water is clear. Place rice in the rice cooker and fill water exactly to the line marked 2. Start the cooker. When the rice is cooked, let it steam for 10 minutes.

Prepare the vinegar mixture. Measure out the vinegar, sugar, and salt into a small bowl. Microwave for 30-45 seconds and stir. Transfer rice to a large wooden or glass bowl (Don’t use metal!) and add the vinegar mixture.

Fold thoroughly with wooden spoon; do NOT mash the grains together. Cover bowl with a damp cloth. Let the rice cool to room temperature.

Lion King Roll

Ingredients
Prepared sushi rice
Seaweed
Imitation crab meat
Mayonnaise
Avocado
Salmon

Directions
Depending on how much you want to make, mince appropriate amount of crab. 3 sticks makes about 3 rolls. Mix in desired amount of mayo to the crab. I use about 2-3 tablespoons. I also added 1 tablespoon of milk because I didn’t want it to be so heavy.

Cut avocado into strips, 3 strips per roll. 1 medium sized avocado is 12 strips.

Wrap bamboo mat completely in plastic. Lay seaweed on top of mat, wet hands, spread the rice on the seaweed, add crab then the avocado. Now you are ready to roll. Check this video for tips.

Place prepared salmon on top ofย  rolled sushi. Cut rolls. Spread mayo sauce, recipe below, generously on top. Broil for 10-12 minutes.

Mayo Sauce

Ingredients
4 tablespoons mayo
1 tablespoon milk
1 tablespoon teriyaki sauce
Sugar
Cayenne pepper(crushed red chili pepper)

Directions
Mix mayo, milk, teriyaki sauce in a small bowl. It helps if you microwave it for 30 seconds and use a whisk to mix. Sugar and cayenne pepper to taste.

I also made some kimbap rolls. :)


What I used in my filling: imitation crab, dried shredded pork, pickled radish, and avocado.

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5 comments
  1. Casey said:

    Thanks for the little tutorial! I’ve been clueless for so long :p Looks and sounds deeelish!!

    • Anna said:

      Glad I could help! :)

  2. Tiff said:

    delicious…i want!

  3. jules said:

    haha just caught the “ready to roll” pun..nice one :p

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