Sunday isn’t so much fun lately, as my Bears continue to break my weary heart. Sigh.
So we’ll focus on other things that make it fun – like sushi. It’s the meal that is really one of our trump cards – a supper that everyone devours. With five of us and wildly different sets of taste buds, you treasure those recipes. Keep them in the back pocket and only use sparingly.
Today called for Sushi Sunday.
The sushi we make is all cooked sushi: the kids only eat California rolls with the fake crab, and we don’t have the necessary know-how to procure good raw fish for the adults. What we’re making here is better than grocery store stuff. The really good (and raw) stuff, we go to EN Sushi Bar on Canterbury St.
First, make your rice and “sauce”: the vinegar/sugar blend that will be folded into your rice and coat the grains.
Rice with the dressing sauce, ready to be folded
Once that’s cool enough to handle, break out the nori (seaweed paper) and your fillings.
- For the California rolls, we use matchstick carrots, thinly-sliced cucumber, mashed-up avocado that I put in a baggie and apply like a thin line of frosting, and the fake crab. All attainable at the grocery store! The fake crab goes a long way, too – the bags they sell would do us three suppers, so we freeze portions for next time.
- For the grown-ups, we do cooked salmon rolls: same carrots and cucumbers, crumbled-up cooked salmon, and then I make a spicy mayo out of mayonnaise and rooster sauce.
To roll the sushi, here’s a great short video. (I have the mats but don’t use them, and don’t seem to have a problem with things sticking, either.) You want to keep the layer of filling relatively short, or you’re not going to be able to eat the gigantic pieces you create.
Doubling the rice recipe, I was able to make 10 rolls (or 80 pieces), which was pretty much demolished at supper, with enough for several pieces for each kids’ lunch. There was also rice and salmon left for the grown-up lunches, too.
Cutting the sushi rolls
Cooked salmon rolls