Making Sushi

Sushi Chef Neophyte

Making good sushi is no trivial matter. People study for years to become master sushi chefs. And my particular style can best be described as survival cooking. However, making sushi is 50% arts, and crafts. And for some sick reason I enjoy doing meticulous, detailed work. Still, I expected my sushi to look like it was " hacked to death by a blind woodsman."

Tools

Making sushi doesn't require too many exotic tools:

Bamboo mat (makisu)

Sharp knife

Rice cooker

The one key item is the bamboo mat (makisu); it helps keep the rolls even.


Real sushi chefs use special knives, which are only sharpened on one side. My personal opinion is that any sharp knife will work.

Ingredients

California rolls are usually made with avocado, and fake crab. I use smoked salmon mostly because it keeps for weeks in the refrigerator.

Smoked salmon

Avocado

Nori (seaweed)

Sushi vinegar

Black sesame

The salmon, and the avocado need to be sliced into thin strips:




Sliced ingredients

Rice

The preparation of sushi rice is more complex than most people imagine. Traditionally the rice is soaked in water to soften it, then cooked with a piece of seaweed (for flavor). A mixture of vinegar, salt, and sugar is poured over the hot cooked rice, and then fanned until shinny and cool. Experts use a bowl made of bamboo. I use an 13x9 baking pan and an electric fan.

Adding seasoning

Finished rice

Making Sushi

California roll are usually made "inside out" -- that is the nori (seaweed) is on the inside, and the rice, on the outside. Here's how it's done:

Spread rice on nori

Cover rice with plasic wrap

Flip over

Add salmon, and avocado

Roll it up

Add sesame seeds

Finished Sushi

Sushi