Ha ha, sushi. I win. :p

Well, blogosphere, it’s official. I win. I know you’ve all been following my epic kitchen battle with sushi since .. maybe 2 days ago when the fishmonger at my local supermarket led me astray with nasty salmon.

*Cue Rocky theme music*

In a not really that surprising comeback, I hit up the asian market for some sushi essentials and a WholeFoods for some decent fish.

I was able to not only put together some pretty awesome tasting sushi, but I was able to make it look semi-pretty as well. I went with some classics (philadelphia roll pictured below, excuse the blur)

Feeling good about myself. This looks good. The dippy sauce .. not so good though. I blame it on powdered wasabi.

Spicy Tuna Roll  (PS – not the prettiest girl at the party but she’ll do)

This was really hard to cut through because of the filling. That’s my excuse.

And finally, tuna with cucumber strips. This was the last roll that I did, so I was better with the rolling and the cutting at this point. ..  ready for the closeup?

 

 

Sushi Rice Recipe

 

Ingredients:

• 3 cups Japanese rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

Preparation:

Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar.  To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use

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