Last week, Kendall, Evan and I made sushi in my apartment. I’ve never actually been more proud of anything I’ve made in the history of my cooking. It could easily have been a disaster, but the rolls we made, turned out just as good as any legit sushi place I’ve been to in awhile. I’m not claiming to be the next Morimoto, but for an American making sushi for their first time ever, without following instructions or watching instructional videos on Youtube, it was literally a miracle. And even without considering those things, it turned out exceptionally well.
We got our ingredients at a Japanese grocery/market called Sunrise Mart. It is located at 4 Stuyvesant St, (on the 2nd floor) between 9th St. and 3rd Ave.This place basically has anything you’d need to create an authentic Asian meal, or at least it appeared that way to me. I can’t fully speak to what exactly is needed/used in Asia having only spent three weeks there in my life. Anyway – when you get there, you go up an elevator and then enter the store. We were able to purchase everything we needed to make sushi there and it only turned out to be about $40. Evan bought more supplies to add to his pantry so I’m not sure how much what we needed for the sushi cost exactly – I put in $20.
We bought sushi rice, nori wrappings, Kewpie mayonnaise, sushi grade tuna and salmon, masago (fish eggs,) and kani (imitation crab stick made of pollack.)
I already had a Japanese cucumber, two avocados, siracha and rice vinegar in my pantry.
The most complicated part of sushi making is the rice.
Sushi chefs study rice making for up to nine years and still are learning, so my expectations for the rice we made were pretty low, but I was extremely satisfied with how it turned out. It even was still good when I ate my leftover sushi for lunch the next day, which is not usually the case with most delivery sushi I order.
Step 1: Rinse the rice in water. Rinse them until water runs clear (it will be cloudy at first.)
Step 2: Cook rice to package directions.
Step 3: Spread out rice on baking sheet. As usual, I put parchment paper down for easier clean up.
Step 4: Mix rice vinegar, salt and sugar. Evan eye-balled it, but you can see from the picture it was not more than a few Tablespoons vinegar, and a couple pinches of salt and sugar.
Step 5: Pour vinegar mixture over rice while someone fans the rice. This is where it becomes a two person job.
Then you have your rice made. We put it into a bowl for easier scooping. You should put a finger bowl of rice vinegar next to your work station so the rice doesn’t stick to your fingers as easily.
Next, we prepared the fillings. You can really put anything into sushi, but we decided to start simple and as we continued we got more adventurous with our rolls.
I julienned the cucumbers and sliced the avocado as thinly as I was able to with a paring knife.
We made spicy tuna by mixing the Japanese mayo with siracha and dicing one tuna filet into cubes.
We combined tuna, salmon, cucumber, avocado and masago for our own special roll.
We made tuna avocado rolls and California rolls with spicy mayo and masago on top.
To slice our rolls, we used the sharpest knife we had and dipped it in water in between slices so it didn’t stick and destroy the roll.
We made inside out rolls with the rice on the outside and even got fancy and put avocado on top.
It may not be the most beautiful sushi that ever has been, but it definitely isn’t the worst either. We were really proud of ourselves because we ended up with about 70 pieces of sushi. It was so delicious. I want to try again as soon as possible!
See all the photos we took in the gallery below