Sunday, August 17, 2008

sushi, sushi, sushi!! (My First Blogging Event!)

I'm so excited to be participating in my first blogging event! After making maki rolls three times in 1 week, I didn't really have any excuses for not entering Joelen's Makin' Maki Sushi Event!

Anyway, here's how it all started...

A couple weeks ago, I had the pleasure of meeting some new friends who live in our town. Better yet, one of these new friends, Masako, is awesome at making sushi! She was kind enough to have a few of us over to her place for a sushi and spring roll lunch. I've attempted to make maki (sushi rolls) before, but it was great to get some tips from someone with more experience.

Here's a shot of the supplies:

For the salmon sushi, we layered cooked sushi rice on a half sheet of nori with cream cheese and slices of smoked salmon. The key to rolling the sushi is to use a rolling mat, and to make sure you aim the first roll for the middle, and then squeeze tight before continuing to roll. Here's me with a successful roll (my second try).

We also made some rolls with eel that Masako got at the Asian market.
In addition to sushi, Masako showed us how to make fried spring rolls. These were delicious!

Spring Rolls
Recipe courtesy Masako

  • ground pork
  • cooked shrimp
  • bean sprouts
  • rice noodles (softened in hot water)
  • sliced mushrooms
  • carrots, chopped
  • scallions, chopped
  • egg roll wrappers
  • oil for frying
  • water for wrapping

Start by heating a skillet at medium high heat. Brown the pork, then add the mushrooms, carrots, and scallions. Once the mushrooms and carrots have started to soften, add bean sprouts, shrimp, and noodles. Mix and cook ingredients until softened and heated through.

Lay an egg roll wrapper on a clean, dry surface. Place a couple spoonfuls of the mixture onto the center of the wrapper. Fold one corner in toward the center, fold in the side corners, and roll until closed (pictures would have helped here, sorry!). Dab the last corner with some water to make it stick. Repeat until you've used up all the mixture.

Heat oil in a skillet over medium-high heat. Fry spring rolls until golden brown (about 1 minute on each side). Place on a paper towel to drain. Enjoy!

OK, so after making sushi with Masako, I was feeling motivated and have made sushi two more times since!! Once with my sisters (not pictured) and another time for the hubby. This time I decided to make california rolls.

  • sushi rolling mat
  • nori (seaweed wrappers)
  • sushi rice
  • rice wine vinegar (about 1/4 cup? I didn't measure)
  • avocado, sliced
  • cucumber, peeled and sliced into thin sticks
  • crabstick
  • soy sauce for dipping


Prepare sushi rice as directed on bag (I made about 3 cups of rice for 5 california rolls). Let the rice cool to room temperature and mix in rice wine vinegar. Lay a sheet of nori on your rolling mat. Wet your hands with some water (to prevent sticking), and grab a handful of rice. Spread the rice on the nori, covering about half the sheet. Lay one line of sliced avocado, crabstick, and cucumber across. Roll your sushi, making sure to press tightly as you go. Repeat with your next nori sheet!

Using a sharp knife, slice the roll into 6-8 pieces. Dip in soy sauce and enjoy!


Melissa said...

You make it look so easy! My husband loves sushi. We might have to try this!

That Girl said...

It is SO impressive that you made your own sushi!

better than takeout said...

These look so good - I've always wanted to try making my own maki. Great post!