Sushi Making Party
Posted by Ecomm Admin on
- cutting boards
- very sharp knives
- sushi rolling mats (multiple mats so everyone gets one)
- rice paddles small bowls for water
- soy sauce dishes
- plates for finished rolls
- plastic wrap for inside out rolls
Prepare your sushi rice
1. Cook according to the package.
2. While the rice is cooking, make the seasoned sushi vinegar: in a small sauce pan, combine the rice vinegar, sugar, and salt over low heat, stirring, until the sugar dissolves. Remove from the heat and set aside.
3. When the rice is done, transfer to a very large, wide bowl, spreading out the rice. Sprinkle on half of the seasoned vinegar and use a rice paddle to mix the rice using a slice and fold motion to avoid breaking the rice for at least 3-4 minutes or until the rice has dried a bit. Taste and add more seasoned vinegar as needed.
Prepare one or more fillings
sushi grade tuna: cut 1/3 of the tuna against the grain in 1/2 inch sticks
spicy tuna: cube another 1/3 of the sashimi grade tuna and mix with kewpie mayo and Bachan’s Hot and Spicy Barbecue Sauce to taste
negitoro: finely chop the remaining sashimi grade tuna and mix with thinly sliced green onions
sushi grade salmon: cut 1/2 of the salmon against the grain in 1/2 inch sticks
spicy salmon: cube the remaining sashimi grade salmon and mix with kewpie mayo and Bachan’s Hot and Spicy Barbecue Sauce to taste
mayo crab: finely chop/tear the crab and mix with kewpie mayo to taste, being sure to break up the crab as you mix it.
teriyaki chicken: heat up a bit of oil in a non-stick pan over medium high heat. When hot, add chicken and cook, flipping once, until cooked through, about 7-9 minutes, depending on size. Remove the pan from the heat, drizzle generously with Bachan’s Japanese Barbecue Sauce, and toss to coat. Slice the chicken into 1/4 inch slices.
Make your sushi rolls
1. Place a sheet of nori, rough side up, on a rolling mat. Slightly wet your hands and get a baseball-sized handful of rice. Gently spread the rice out over the nori in a thin, even layer, leaving a 1 inch strip of space on one (long) end of the nori.
2. Add your filling of choice to the end of the rice that goes to the end, along with any vegetables. Drizzle on your Bachan’s sauces of choice, then use the mat to tightly roll the nori and rice up and over the fillings.
3. Transfer the roll to a cutting board and use a knife to slice into even pieces.
Inside out rolls: cover the rolling mat with plastic wrap. Spread the rice out on the nori as instructed above, then flip the nori and rice over, so the rice is touching the rolling mat and the shiny side of the nori is facing up. Fill with desired fillings, roll, and slice.
Temaki: these hand rolls are what most Japanese people make at home when having a sushi party. They’re typically shaped like cones, but can also come as short rolls. For temaki, nori sheets are cut in half. To assemble, flatten rice one one end of the nori, then add your fillings on. To roll into a cone, take the bottom corner of the nori and fold up towards the top creating a triangle/cone shape, rolling it up.
• 3 cups Japanese short grain rice (koshihikari or nanatsuboshi recommended)
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 2 tsp salt
• 1lb frozen sashimi grade salmon
• 1lb frozen sashimi grade tuna
• 1/2lb imitation crab
• 1/2lb boneless skinless chicken thighs
• julienned cucumbers
• julienned carrots
• sliced avocado
• toasted sesame seeds
• kewpie mayo
• pickled ginger (benishoga)
• green onions, thinly sliced
• Bachan's Original Japanese Barbecue Sauce
• Bachan's Hot and Spicy Japanese Barbecue Sauce
• Bachan's Miso Japanese Barbecue Sauce
• Bachan's Yuzu Japanese Barbecue Sauce
Prep Time: 2 Hours
Cook Time: 45 Minutes