Sushi: Japan’s Famed Food

Every country has their famous dish, or maybe even stereotypical dish. Italy has spaghetti and pizza. France has their escargot. Vietnam has their pho; Thailand their Pad Thai.

And let’s not forget Japan’s sushi.

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I feel as if master sushi chefs would have a heart-attack if they found out how unauthentic some recipes are. Actually, they’d probably have a heart-attack if they saw how I made my sushi.

I by no means am good at making sushi. This is probably my… 5th time making it? And we always make it the same. We use egg, cucumber, shrimp/crab sticks– avocado if we’re feeling a little feisty.

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There technically isn’t much to making an elementary grade of sushi (which is what I do). You find a piece of nori (seaweed), stick it onto a bamboo mat, pat on some rice, add your stuffings, then roll ’em. Cut them with a knife dipped in water, and you’re in business.

I’m sort of craving sesame balls right now, if you know what they are. Fried foods always hit the spot. Spoonfuls of peanut butter do that too. I suppose it’s a good thing my dog distracts me from it.

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Toffee, the new dog we got last week, is doing well. He sleeps like a rock half the time, especially  right after walks. For a 4 year old dog, he sure acts like a 10 year old. Maybe because he’s adjusting. Whatever the case is, he needs a bath ASAP. Except he can’t. Because he just got neutered. Life of a dog, and all.

x Audrey

Sushi

(serves 4-6)

Ingredients:

  • 4 Asian rice cups of Sushi rice
  • 1/4 – 1/3  cup sushi seasoning
  • 8 sheets of nori
  • 1 cucumber, sliced
  • 3 eggs, beaten
  • 8 crab sticks (can be found in Asian supermarkets)
  • soy sauce and sesame oil for dipping

Directions:

  1. Wash the sushi rice, add water, and cook in a rice cooker. Let it cool slightly.
  2. Add sushi seasoning and “cut” in the liquid with a rice paddle. This way, you don’t smash the rice.
  3. Line a bamboo mat with plastic wrap. Place a sheet of nori on top.
  4. Using hands wet with water, press rice onto the sheet until the whole surface is covered. Top with your fillings.
  5. Gripping the bamboo mat tightly, roll the sushi away from you, pressing hard and making sure nothing moves.
  6. With a sharp knife dipped in water, cut into bite sized pieces. Serve with soy sauce and sesame oil.
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