A few nights ago we had a couple friends over and I made a delicious assortment of sushi. Last night, I made sushi for two (me and my husband). I use smoked salmon so that I can have the texture of raw salmon. I would love to find sushi grade fish (especially yellow tail and salmon).
In a few days we are hosting another sushi night, but with many more people!
Making sushi is very simple. Cooking the sushi rice is the most important step. The rest of the process exercises your creative muscles when you decide how to design each roll.
Here is my recipe for sushi rice:
2 cups sushi rice
2 1/4 cups water
1/4 cup seasoned rice vinegar
Rinse the sushi rice under cold water. Gently rub the grains of rice together as you rinse. (I generally do this for about 10 minutes)
Let the rice drain for 1 hour.
After 1 hour the rice will be fairly dry. Place the rice in a heavy bottomed sauce pot and pour in the water. Simmer, then cover and cook on low for 10 minutes.
After 10 minutes remove from heat, with lid still on, and let sit for another 10 minutes.
Pour the rice onto a cookie sheet/tray and drizzle half the seasoned rice vinegar onto the rice with a spoon. Using a fork gently fluff the rice while using a fan to fan the rice. Pour the remaining rice vinegar onto the rice and continue to fan and fluff. I generally do this for about 15 minutes. The rice will become very sticky and will appear shiny.