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:
- 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
- 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.
- 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.