For Christmas a few years ago, Natasha asked my sister Louise for a sushi dinner as a Christmas gift. As they say in the bible, give a fish to a man and you feed him for a day, show him how to fish and you feed him forever! Louise gave her a sushi cookbook, the dishes and chopsticks. Natasha then turned to me and said now we (read I) can make sushi as often as we would like!
The trick with sushi is to go slowly and have all the ingredients ready. Your hands must always be kept moist to avoid having the rice to stick to them.
The cost to make your own sushi is so low that I am sure you will do like me and make some every month…
Ingredients:
- 500 ml sushi rice (available in an asian supermarket or in some Loblaws)
- 625 ml water
- 50 ml rice vinegar
- 500 gr very fresh fish filet, such as tuna or salmon. Ask for sushi grade fish. A good fish store will tell you the truth. The one I go to even refuses to sell me tuna if it is not sushi grade.
- 20 ml wasabi (I prefer the one from powder instead of already mixed paste, it is tastier!)
- 2 sheets of Nori (black dried seaweed), cut in stripes of 1 cm wide, 8 cm long
- Bowl of water with some rice vinegar in it to dip your hands
Method:
- In a medium size sauce pan, wash the rice four to five times
- Add water to the rice and bring to a boil for 5 minutes
- Reduce the heat and let simmer for 20 additional minutes
- Transfer the cooked rice to a non metallic bowl (wooden if you can) and add 50 ml of rice vinegar
- Mixing for about 15 minutes to cool. If you have help, ask someone to fan the rice while you are mixing it. This method makes the rice shinny.
- Slice fish in 2cm by 6 cm stripes, about 0.25 cm thick
- Prepare the wasabi following the instruction on the box
- When rice is cool, take a piece of fish with your right hand and rub some (a bit!) of wasabi on the fish
- Place the fish on the tip of your index and major fingers, with the wasabi side down grab a ball of rice. Your hand must be moist at all times, dip them in the bowl of water and vinegar, if you do not want the rice to stick to them
- Press the rice into a ball under the slice of fish to make it into a sushi shape.
- Wrap around with a stripe of nori
