SUSHI SEASON

Yes, that's right. Homemade sushi. D and I had about 12 people over last night, and we tried our hand at making homemade sushi. It's actually something that is very easy and fun to do. I recommend doing it with a group, because it is hard to buy the ingredients for a small number of people. Also, the fish should be a special sushi grade that is protected from bacteria so that everyone is kept safe. (imitation crab is fine does not need to be a special grade).

For 12 people we bought:
1 lb sashimi tuna
1.5 lb sashimi salmon
2 packages imitation crab
4 avocados
3 mangos
2 cucumbers
asparagus
radish
30 seaweed sushi sheets
4 lbs sushi rice
2 bags frozen edamame
6 packages miso soup
cream cheese
soy sauce
wasabi
2 sushi rollers
plenty of wine, beer, desserts (that guests brought)

We were really guessing as far as quantity, I mean...how the heck do you know much sushi 12 people will eat. So, we did have some extras. Just to give you an idea, we had some pre-sliced materials left over (about the perfect amount to make sushi again for lunch today) as well as: 1/4 lbs tuna, 1/3 lbs salmon, 1 package imitation crab, 1 avocado, 1 mango, 1 lb rice, 4 packages miso soup. Not so shabby, if you ask me.

Directions:
1) Prepare the edamame  and miso soup as appetizers before everyone arrives.

2) We begun by cooking the asparagus and then slicing the veggies. Slice everything so it is long and skinny, and good size to put in a sushi roll (see photos below if you have difficulty understanding my instructions). If it is close enough to the time when people are coming over, you can also slice the fish in the same way. I will admit that this process is somewhat tedious, we spend approximately 2 hours slicing veggies and fish. But if you enjoy cutting veggies, its no problem. You can also have your guests assist if that is easier for you. (Note: if you have never sliced a mango before, just realize that the mango has a HUGE and strangely shaped square seed that you will have to cut around. It will probably be frustrating at first, but you'll be a pro after no time)

3) Cook the rice per instructions on the package. We didn't use a rice cooker, just a normal pan. I was surprised by the number of people who were shocked at how we were cooking the rice, and thought it would be difficult. I would actually say that cooking the rice is the easiest part!

4) Make sushi! The easiest thing to do is just make what you think you will like. Try a variety of combinations. A couple of common rolls include crab, avocado, and cucumber (California roll) as well as salmon, cucumber, and cream cheese/avocado (Philadelphia roll). Start there and then make whatever you like. The sushi making process begins by placing 1 seaweed sushi sheet on the sushi roller and then adding rice. Spread the rice out so there is a thin layer covering all but one small section on the edge of the sheet. Then, add a small, thin strip of whatever ingredients you want in the middle of the sheet and roll! I am not sure how to explain the rolling, so if you need a visual, check out a video. 

The hardest part of sushi making is really cutting the veggies/fish. But after you do that, it is easy! For your enjoyment, here are a few photos of our sushi night, which will take you on a photographic journey through the process: