Continuing on my sushi grade fish obsession…I wanted to share with y’all our fun sushi making party of three from this past weekend:)
Ok, so remember on my last post…how I bought this gorgeous piece of fish at the farmers market?
Yes, that beautiful sashimi from the last post.
Well…since I had bought a ridiculously HUGE honkin piece it, I thought to myself, “WTF am I gonna do with that!” In my eyes…not so sushi grade after 3 days in the fridge. Sorrynotsorry. So I decided to have some friends over the following day after I had purchased it for an impromptu “HOMEMADE SUSHI NIGHT”
#2: No sticky rice
Time to improvise.
I don’t care what anyone says. Even if your knife is super sharp…nothing can cut like a proper sushi chef knife. It is what it is.
My wusthof knife will have to do. I ripped thought that shit like lion. At this point, the rice had been cooking 45 minutes and I was starving.
Ok,so I’m not gonna lie. Homegirls does not keep white anything in the house. NO white rice, NO white bread, NO white pasta. Seriously. No joke.
So you can bet Yasuna was not having it. Luckily..well I don’t know bout lucky…but…I had some bomb ass brown rice in the pantry:)
Hmmmm….could we possibly use brown rice as sushi rice? Hunnnaaayyyyy…..DUH! Yes we did!!!
Cook rice. (Short grain) 1 cup rice; 1 cup water in rice cooker
Thinly slice any veggies you want in roll and set aside, and slice your sashimi.
Once cooked, let rice cool, add 2 tbsp rice wine vinegar and a pinch of salt.
Fold together while fanning rice. ( I know, weird, but that’s what all my Japanese friends say to do)
P.S. you could add a tsp of sugar along with vinegar… but you know…I’m not fuckin with dat!
Lay out your seaweed wrap, add a thin layer of your rice, layer in your veggies and fish.
Start rolling. Tucking…rolling..tucking.
You get it.
Check out my other attempt at “Can I call this SUSHI?”
Now we’re talking!!!
Let me give you a little memo though…
The cutting of the roll can be tricky without severely sharp knives, soooooo
It may help you to place Saran plastic wrap tightly over the whole roll and cut your pieces through the wrap.
**this ensures a cleaner cut, while keeping the roll from falling apart.
That may or may not have happened to us.
I steamed some yummy edamame (shelled) and served it with crushed garlic, salt, and soy sauce.
The only thing that was missing from our super fun sushi party, was wasabi, and ginger, but hell! We didn’t care:)
Happy..hungry friends were stoked, and now..WE EAT!
This is a super yummy, budget friendly meal, that can be really interactive and fun to make. If you make your own and take a photo…SHARE ON INSTAGRAM AND TAG: #ff2fhomemadesushi
Love uuuuuu! Happy weekend!