To make up for my lack of regular posting, I spent a good few hours this afternoon chronicling my sushi-making process. Then I ate them. Now I'm posting about them. Here we go!
Sushi is a very flexible dish. There are some standard fillings, and then you mix and match them however you want. That's part of why I love sushi so much; it does a good job of cleaning vegetables out of my fridge.
First, cook some sushi rice according to your preference. I use a rice maker and all is well. After your rice is done cooking (it should be sticky, not the kind of rice you'd like to pour your curry on), stir in rice vinegar and sugar, then cover--so it doesn't dry out--and cool.
Sushi's also one of those recipes where you really do want to have laid all your ingredients out infront of you, ready to go. As much as I try, I rarely have all my ingredients measured, chopped, or laid out when I begin baking or cooking. With sushi, however, that's different. Gather and prepare all your fillings ahead of time. Here's mine:
(Note: All the colors in this post are going to be crazy because it's splotchy cloudy outside, so sometimes I had natural light and sometimes I didn't.)
You can see my lovely orange knife in the above photo. I bought it at the grocery store in town. That sounds like a recipe for a terrible knife, but I love my bright orange knife.
I included: cucumber, carrot, egg, smoked salmon, avocado and cream cheese. You don't see the cream cheese in that photo above because cream cheese looks ugly if you try to cut it into strips--or, at least, if I try to cut it into strips. But you can see it here:
To prepare the egg as shown above, just cook two eggs like one would cook an omlette--but without any cream or fillings (more precise directions below.) Then it'll look like this:
Then you'll put it on a paper towel to cool, like this:
After it's cool, you'll cut it into a square by cutting off the corners, like so:
and then cut into strips, like this:
The salmon is sliced just as you think salmon would be sliced, but I want to show you a couple photos of my smoked salmon, because I think it's pretty. Just a note, you want to make sure you're using a sharp knife to cut your salmon, otherwise it tends to crumble along the natural boundaries (those little whitish lines you see). Now that I've said that, I can justify showing you my pretty salmon pictures:
See those white lines I was talking about? See how my first couple slices sort of crumbled at the bottom? That's when I switched to my sharper knife, and all was good: