I made the best sushi last night! I scored a beautiful piece of albacore tuna from home and found some sashimi salmon and imitation crab at T&T Asian supermarket. I managed to make four full rolls and I dare say, my roll-making skills are not too shabby! Here are the basics for proper sushi rice:
1 cup short grain rice (sushi or arborio)
1 1/2 cups water
Boil as usual.
3 tbsp rice vinegar
1 tbsp sake
1 tbsp sugar
1/2 tsp salt
Mix with rice. Spread thin but evenly on nori papers, leaving front and back-facing edges a bit short on rice so they’ll stick to the roll. And don’t be afraid to squeeze your roll in your mat to ensure it stays put! A sushi spoon (or wide spatula) is helpful for spreading rice and keep a cup of water closeby – it helps to manage the sticky rice and for sealing the outer edge of the nori paper.
It’s fun to get creative with fillings – I just did two California rolls (crab, avocado and cucumber) and my other favourites, salmon-avocado and tuna-green onion, but there are a million and one different combinations to play with. Think mango, blackberry, strawberry, or plums. Yum.