I’ve been on a bit of a French kick lately, and rightly so. We need to indulge and vicariously live through our food while Andrea is living there. However, after the big Thanksgiving bash shared with my side of the family, all foods consumed were heavy American classics, I’ve been feeling like a light cleanse is in order while my body prepares for the next barrage of feats…. to happen during Christmas vacation with the man’s side of the family.
In preparation for the next calorie dense party week, two things can be found on my menu: alternate between warm veggie laden soups and Eastern meals with fish as the star. Namely, Sushi! It’s neither difficult or scary to make yourself at home. In truth there’s only one trick….
The RICE. You need to get the rice right. That’s the hardest part because it’s the only cooking that even happens and the rest is all about choosing quality fresh fish and honing in on your delicate knife skills.
Most people know Sushi is a traditional Japanese Cuisine. However, over the past 20 years it has gained popularity worldwide and specifically in the United States. Most Americans either go out to eat sushi, or have their sushi delivered, ready to eat. The reason for this is that people in the United State either have a difficult time “cooking” sushi or are scared to try.
In reality, sushi is a truly simple dish to make as long as you understand the secret is in the rice. As long as it’s properly made, the rest is easy. Keep this recipe on hand to use when you need to make perfect sushi rice. It’s solid, every time, and you’ll be able to wow your friends.
- 3 C sticky rice – uncooked
- 3 C water
- ½ C rice vinegar
- ½ C granulated sugar
- 1 tsp salt
- Wash and rinse the rice thoroughly. Put the rice and water in a medium to large saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes until rice is done.
- Use a small saucepan to mix the sugar, rice vinegar and salt. Heat until sugar is melted and remove from the heat. Cool.
- In a large mixing bowl thoroughly mix the cooked rice and the cooled vinegar mixture.
- Allow the rice to cool before using to make sushi dishes.
- An easy sushi dish that everyone likes is shrimp sushi. Buy prawns (one for each piece of sushi). Skewer the prawns with toothpicks from tail to head. (This will keep them flat). Boil in salted water for three minutes and then immerse in ice water to stop the cooking action. Butterfly the shrimp.
- Take about 1 ½ TBS of sushi rice and make a ‘brick’ about two inches long. Get a cooked and butterflied prawn; rub a hint of wasabi on the underside and then place on the sushi ‘brick’.
NOTE: If planning a large sushi party you may consider food delivery. Making several large platters of sushi is time consuming; also using a food delivery service will allow for a wider selection of sushi dishes.
Eden can’t resist, even though it’s quite spicy