Shrimp sushi

Posted: October 10, 2013 in Japanese, seafood, Uncategorized
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I’ve always been a little intimidated by sushi – first by eating it, and then by making it myself. It seemed too beautiful to create myself – too clean, too carefully made, neither of which I do particularly well. However, a few months ago, Jimmy and I  befriended a couple who recently returned from a year in Japan and I had sushi for the first time in someone’s home, rather than at a Japanese restaurant. And here’s a funny lesson learned: Sushi is approachable. It’s friendly, it’s homey, and it’s delicious.

sushiTonight Jimmy felt like making dinner so he boiled some rice and when it was done, started setting out on his sushi of burdock root, avocado, rice and thawed cooked shrimp. Nothing to it. He even said that making sushi to him feels “calming.” A tip: For great sushi, prepare sushi rice, made Alton Brown style.

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

A quick tutorial on how to roll sushi:


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