It's been just over 5 years since David and I visited Japan, a country which I immediately fell in love with. All these years later my love of all things Japanese has grown into what amounts to a small obsession. It's fair to say that if I get a choice I'll come back in my next life Japanese...or French, but that's another story. So in light of the horrible events the Japanese people have suffered over the past week I decided to pay tribute in one of the only ways I know how - I cooked. Not only was it delicious but it was fun to make. I have to admit that getting Fabrizio to eat the nori was a little challenging but I figure that the more exposure he gets the better. In the end I deconstructed most of his rolls but David and I went to town.
Of Course you can add anything you like when making your rolls.
Contains: Rice, Shrimp, Soy
Variations: If you're vegetarian or vegan simply replace the shrimp with some of your favorite veggies, just make sure to julienne them. Or sub the shrimp for tofu. The soy sauce is optional and there are plenty of other sauces out there that you can experiment with. I know it's a little gross but my son liked dipping it in ketchup. I know, I know but I figure it's more important that he has the experience of a variety of foods.
Sushi:
1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cup short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
Fillings:
1/2 regular cucumber, seeded and cut into matchsticks
1 avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
8 large cooked shrimp, peeled and cut in 1/2, lengthwise
Equipment: Bamboo sushi mat
optional for dipping: soy sauce and wasabi
Mix together vinegar, sugar, and salt.
Rinse the rice with cool water in a colander; drain. Put the rice and water in a rice cooker if you have it. If not, add the rice and water in a medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes. Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
Cut each sushi roll, crosswise, into about 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce and wasabi for dipping.
*Recipe adapted from www.foodnetwork.com
Rinse the rice with cool water in a colander; drain. Put the rice and water in a rice cooker if you have it. If not, add the rice and water in a medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes. Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
Cut each sushi roll, crosswise, into about 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce and wasabi for dipping.
*Recipe adapted from www.foodnetwork.com
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