December 30th, 2011
Making Sushi for New Year’s Parties
As New Years Eve is approaching, you may be thinking of great little nibblers and hors d’oeuvres to serve your party guests. You could opt to open a box or two of frozen appetizers like mini hotdogs or spinach puffs. Maybe you are a tad more adventurous and will make stuffed mushroom caps or a few upscale homemade dips and pita chips. However, you can be truly unique and make some sushi.
The idea of eating sushi, let alone making it, may scare some. However, it is easier than you may think plus it will not break the bank. Plus if you stay away from fish and stick to vegetable rolls, it will be less hassle and less money.
To get started you will need some ingredients, all of which can be found at a supermarket or local store. You will need a pack of nori, sushi rice, cucumber, avocado, carrots and some salt and vinegar. To actually construct the rolls you’ll need some tools, but nothing fancy and most of which you already own. A bamboo sushi mat is needed as well as a pot or rice cooker, a very sharp knife, a wood cutting board and a ziplock plastic bag.
First make the rice, measuring one cup of water and one of vinegar for every two cups of rice. While cooking, peel and slice all the vegetables into thin strips. If using fish, cut into thin strips against the grain, as well. To prep for the next part, place the bamboo mat inside the plastic bag and place a sheet of nori on top of it.
The next part consists of placing a ball of rice on the nori, with the rough side of the seaweed facing towards you. Smooth the rice out with wet hands, leaving roughly an inch and a half free at the top and bottom. Place the vegetables, slightly layered, on bottom of the nori where there is no rice and roll up tightly, using the bamboo mat to help.
Slightly squeeze and compact the sushi as you roll it up to keep it tight and smooth. You’ll need to lift the mat a little to adjust. Take it nice and slow and if you mess up, simply start over. Lastly cut the rolls in half, in half again and in half one more time, making eight pieces total.
Garnish with some wasabi and soy sauce and you are all good to go. You may not be the next head sushi chef at the hot spot Aji 53 Bayshore, but you’ll be sure to impress your guests.