Homemade Sushi
By: Anonymous
Published: Thursday, December 3, 2009 - 10:52pm

Ingredients




Coarse salt as needed
12 lrg peeled shrimp
ounce (or 3  smoked salmon)
6 sht nori
Sushi Rice (listed below)
1 tablespoon wasabi paste plus more
1/2 English cucumber peeled, seeded,
inch and cut  thin strips
1 mango peeled, seeded,
inch and cut  thin strips
1 avocado peeled, seeded,
inch and cut  thin strips
Pickled ginger for serving
Soy sauce for serving
3 cups short-grain Japanese rice
3 cups water
6 tablespoons rice-wine vinegar
4 teaspoons sugar
4 teaspoons mirin
(Japanese sweet rice cooking wine)
4 teaspoons sake or water
1 tablespoon coarse salt

Preparation

1 Make the Sushi Rice: Place rice and 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes. Alternatively, cook in a rice cooker according to manufacturer's directions. 2 In a small saucepan, combine vinegar, sugar, mirin, sake, and salt. Warm the mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes; set aside. Transfer the cooked rice to a large mixing bowl. Slowly add the vinegar mixture to the warm cooked rice, stirring constantly, until the vinegar mixture is completely incorporated into the rice. Let cool, stirring occasionally. (Makes 6 cups) 3 Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a little salt and the shrimp, and cook until shrimp is opaque, 3 to 5 minutes. Use a slotted spoon to transfer to ice-water bath until cool. Drain well, and cut shrimp in half lengthwise; set aside. 4 Lay 1 sheet of nori, shiny-side down, onto a bamboo sushi-rolling mat with the longer side parallel to the edge of your work surface. Moisten hands with water, and spread 1 cup sushi rice evenly over nori. Spread a small amount of wasabi across the middle of the rice. 5 Arrange 4 shrimp halves or 1/2 ounce salmon, and a few pieces each of cucumber, mango, and avocado in a line across the bottom third of the nori. Using the bamboo mat, roll into a cylinder, enclosing filling. Squeeze, sealing the cylinder, and remove the mat. Using a serrated knife, slice the cylinder crosswise into six equal pieces. Repeat with remaining ingredients. Serve with wasabi, soy sauce, and pickled ginger. 6 This recipe yields 6 rolls (about 36 pieces). 7 Yield: 36 pieces

Comments:
Melissa Peterman

Thank you for sharing such a detailed recipe! So helpful!