pearlessence

"Why then the world's mine oyster, which I with sword will open."

Sashimi party: Homemade sushi

18 Comments

I know that I just did a food post yesterday – but this was such a fun dinner that I couldn’t resist 🙂 Also, I  made a very satisfying haul today, but I can’t show you everything because a lot of the items I got are for my upcoming beauty swap and I want it to be a surprise for blissno9! So here’s some of the yummies we made today, instead.

Dark’s friend invited us to his place for a sashimi party – we were going to make our own sushi from scratch. There had been a market deal to get 50% off fresh fish fillets. They got 8 lbs of sashimi-grade salmon for $25 CAD! That’s less than I pay for one dinner meal of all-you-can-eat sushi!

As is typical, Dark and I took over a lot of the cooking. Well, in this case, the food preparation – there wasn’t too much cooking to be done, other than for the rice. We pride ourselves on our abilities in the kitchen in comparison to most of our friends.

We took half of one fillet to cut at a time, and put the rest in the fridge. The fillet had to be skinned, and rinsed after skinning. Dark’s friend did the skinning (I lack the upper body strength 😉 – not that it’s absolutely required, but if he can do it and does it better, why not?). He held on to an edge of the skin while separating the fillet from the skin with a knife:

I also highly suggest cutting off the red-coloured salmon meat on the skin side – this is the blood. If not, the salmon will taste very fishy and probably unappealing to most people. I found it easier to slice the salmon before trimming off the blood on the edge of each piece. I wish I had more pictures to show you of what I mean, but my hands were too busy with the salmon and the knife. Some fillets were thick enough to still contain bones – they were fairly long and easy to spot, so remember to pull them out before you begin any sashimi slicing, or else you may find dangerous little bits of bone in your sushi. The plate on the left is the sliced avocado.

This is some of the sliced sashimi. My first dish was better presented with all the sashimi lined up nicely like you see in the restaurant, but I didn’t think to take a picture. Afterwards, I just put it all in a pile because the presentation hardly mattered if we were just using it to put into the rolls anyway. We did have the sashimi on its as well, though – the salmon was delicious and melted in your mouth.

Dark’s friend was in charge of making the rice, so I’m not too sure about the recipe for it. I do remember he used 2 cups of sushi rice to 3 cups of water, along with rice vinegar and sugar. The sugar was boiled in the vinegar until it was all dissolved. When the rice was finished cooking in the rice cooker and cooled, it was added to the vinegar and mixed until the rice was sticky.

Here is a recipe off of allrecipes.com that seems close enough:

Perfect Sushi Rice Recipe

Ingredients:

  • 2 cups uncooked glutinous white rice (sushi rice)
  • 3 cups water
  • 1/2 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1/4 cup white sugar
  • 1 teaspoon salt

Instructions:

  1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

I don’t remember if Dark’s friend used oil and salt.

In any case, while I was busy slicing and dicing, Dark was rolling up the maki:

With the rice spread in a thin layer on half of the sheet of seaweed, place your desired ingredients in a line. Some that I’ve used before include imitation crab meat, fried eggs, cucumbers, avocado, sashimi, and seasoning. If you’re curious, the dish of orange paste in the top right hand corner is spicy mayo – made simply with mayonnaise and hot sauce. Add hot sauce to taste, depending on your preference and tolerance. This should be drizzled on top after your maki is done, though, otherwise it may soak through the seaweed, which will rip easily when you cut the roll. The water and brush on the left was to seal the seaweed together after it was rolled with the bamboo mat.

We used salmon and avocado. Making your own sushi means that you can get the best fish-to-rice ratio that you want. As you probably know, most all-you-can-eat restaurants place a tiny strip of fish and pack the roll with rice in the hopes of filling you up with rice so you won’t order as much fish.

And here’s the finished culmination by Dark, his friend, and I. It was delicious!

Oh, by the way: 8 lbs of salmon and 15 avocados make way too much food for 8 people. I think we only went through 2 of the 4 fillets. Also, try to buy ripened avocados – the skin will be almost brownish-black. The green-skinned avocados were too firm and weren’t sweet enough. If you get green avocados, you should get them early and let them ripen before use.

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Author: pearlessence

She who loves shopping, baking, gaming, and all things Disney! All on a student's meager budget :)

18 thoughts on “Sashimi party: Homemade sushi

  1. Just the thought of sushi makes me hungry . . . Mmm, sashimi.

  2. That is my ultimate meal 😉 YumYum!

  3. My kids love sashimi. I would love to make sushi at home, but have yet to find fish around here that I’m willing to cook, much less fish I wanna eat without cooking. Gotta drive to the city to get my fix. Or look at your photos and feel total envy! 🙂

    • Oh no – no fish to be had? 😦 My mother’s side of the family has always been big on fish, so we’d have fresh fish every week or two. And I never get tired of sushi, either. Sushi can always be made without fish, though (California rolls). When I was young, we used to make rolls with imitation crab meat, cucumbers, fried eggs, and seasoning. They still tasted great!

  4. I have made my own sushi before, and boy does it take awhile to get used to the technique (at least for me and my friend)! I love sushi, but I usually have others make it for me 😉 And yes, it’s a great food to have as a vegetarian too! I was vegetarian for years and never felt too limited by the meat-free selection. Fish is a big part of my family, though (we are from the island of Newfoundland), so I am happy to be eating and enjoying it again.
    You have made me hungry again, damnit! From poutine to sushi… haha, great combination ;p

    • It’s a fun thing to do when you have the time, but it does take a while to get the hang of making sushi! Fish is definitely great to have in the diet 🙂 i like sharing good food!

  5. Yum! Salmon and avocado is the best combo in my mind:)

  6. Hey there Pearlessence! I received the Liebster Award today and have been asked to choose 5 bloggers to award it to in turn and I have chosen you as one of the five. I really enjoy reading your posts and hope that this will drive some more viewers to your site. Have a great day and I look forward to seeing a new post from you soon!

    • Thank you so much for the nomination! I will definitely take the time to go through your recommendations and to re-post this once I have the chance. Thanks for putting a smile on my face 🙂

  7. I LOVE sushi! Has anyone tried it with brown rice? I know they make brown sushi rice, I just haven’t found a store that sells it yet.

    • No, I’ve never had sushi with anything other than white rice. How does brown rice sushi compare? I didn’t think it was possible, since the sushi rice in stores is usually a form of white rice!

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