Anneke and I had been wanting to make sushi for a while but I think we were both a little intimidated to do it on our own. Knowing there is strength in numbers we decided to to do it together (plus we like cooking together). So we put the kids to bed and had an adult sushi night! We even made pickled ginger to go along with it. You know why sushi restaurants serve pickled ginger? To clean the palate in between sushi. Here’s some of the recipes we used…
Pickled Ginger
2 ginger roots
1 cup rice vinegar
2/3 cup sugar
salt
Cut skin off ginger. Thinly slice and salt for one hour. Rinse; lay on paper towel to dry. Boil together sugar and rice vinegar until sugar is dissolved. Pour into jar with ginger and refrigerate. Ginger should turn a pink color. We basically used the recipe found here, but cut it down a little bit.
California Rolls
2 cups sushi rice
dry seaweed
6 tablespoons rice vinegar
1 avocado
1 cucumber
salmon
sesame seeds
Soak rice for 4 hours. Put into rice cooker and cook according to cooker directions. While hot, add rice vinegar. Drizzle olive oil over salmon and sprinkle with salt and pepper. Cook at 350F for about 20 minutes. Separate with fork.
Slice avocado and cucumber. Cut seaweed sheets in half. Spread a layer of rice and sprinkle sesame seeds. Press down with mat. Turn over. Put two slices cucumber, salmon, and two slices avocado. Roll up. Slice with sharp knife. Serve with soy sauce and pickled ginger.
We basically used the recipe here. Although our sushi didn’t look great (no restaurant would hire us…it was literally falling apart!) it tasted amazing. I think next time we will definitely have to get a bamboo mat and roll it the proper way!
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