When at Coastal Seafoods, we also picked up some sushi-grade ahi tuna, smoked salmon, sushi rice, and a rolling mat and thought we'd try sushi at home.
Sushi rice is a pain in the behind! Since this was our first time trying it, we were total direction followers as to not screw it up. So, instructions said to rinse the rice until is was no longer cloudy; we gave up after 45 minutes. Then we had to let the rice drain for 1 hour; we gave up on that after 40 minutes. Then, we have an electric stovetop, so we had to cook the rice over multiple burners at various heat levels for 15 minutes and let it sit for 10 minutes. The rice was a bit burnt. Oops!
After all those instructions, there were no details on sushi rice vinegar...were we supposed to add some or not? I added a little bit, but wasn't sure. The rice was really sticky, so I assume it was a success (despite the burnt pieces).
We made 2 kinds of sushi:
1.) asparagus, green onions, and cream cheese inside with tuna and avocado on the outside
2.) asparagus, green onion, cream cheese and marinated tuna inside with smoked salmon and avocado on the outside
For our first attempt, these turned out really well. They tasted just like the rolls at the restaurants we've been to. The appearance, though left much to be desired. We just don't quite have the rolling technique down.
Ryan and I both agreed that we'd much rather get sushi takeout than going through that rice ordeal again. Any suggestions for us on rice cooking techniques that are easier?
Tonight I have my last writing class. It's been a good course, but maybe not the right time for me with starting a new job that is consuming most of my time. However, the class has established a great foundation for more writing to come. I was at a complete writer's block before and now I know how to get the flow going again.