Oh, and she does like it, by the way.
So just in case you didn't know this, sushi doesn't mean raw fish in Japanese. It refers to the way the rice is prepared. And sushi can have cooked fish, sometimes even egg on/in it.
We decided on the simple California Roll. With short grain brown rice instead of white. Not at all traditional, but I wasn't about to try nigirizushi since pretty much only trained sushi chefs make that, and some of the other ingredients that usually go in makizushi aren't so readily availabe here. And I like avocado. And I got a huge bag at Sam's this week for our fish tacos.
Brown Rice California Rolls
1.5 C short grain (brown--optional) rice
1.5 C water
1/4 C rice vinegar
2 T sugar
1/2 t salt
- Wash rice until water runs clear. Cook with water in a rice cooker. (Or cook it on the stove top like most people;) )
- In a small pot, put the vinegar, sugar, and salt. Heat over medium heat and stir occasionally until the sugar is completely dissolved.
- Once the rice is cooked, transfer to a large bowl (ideally a Japanese wooden bowl designed for sushi), and pour over the vinegar dressing over the rice. Toss the rice with a flat wooden spoon or a rice paddle, with horizontal slashing strokes.
2 sheets toasted nori seaweed
1 egg, lightly beaten
crab meat (or imitation crab, which is what you'll usually get at a sushi place)
avocado, sliced thin
seedless cucmber, cut into thin, long strips
- Cook the egg on medium heat into a very thin "pancake", remove from pan and let cool. Once cooled, cut the egg pancake into thin strips. Cut the crab meat into thin, bite sized pieces.
- Using a bamboo sushi rolling mat, place the nori down with the shiny side up.
- In a thin layer, place some rice over the nori, leaving a 3/4 inch gap at the top and bottom.
- In a horizontal line, layer the ingredients. Then, using the rolling mat, tightly roll up the nori around the rice and filling. Using your finger, spread some water over the exposed nori and seal shut.
- Using a very sharp knife, slice the roll into 6~8 pieces. It's easiest if the sushi is chilled a little bit.