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)
Spicy Tuna Roll (PS – not the prettiest girl at the party but she’ll do)
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
- 3 cups Japanese rice
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 3 Tbsp sugar
- 1 tsp salt
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