Being raised by a Japanese father, I have often been asked to prepare sushi rolls for parties of friends. Um, although I did it a couple of times, I must say it is not a thing that I particularly enjoy doing and I am not an expert at it. Easier to buy premade from someone who knows what they are doing. There are people who enjoy fussing with beautiful bite sized packages of food and although I appreciate the meticulous person who has labored over it for others’ enjoyment, I am not that person.
This does not mean that I can’t have a sushi party though…and so can you! I follow the lead of my Aunt Akiko who serves it “family style”. Trust me on this. It’s not only easier on the host, but it’s more fun for guests too. Add this to your repertoire of simple meals.
What You Need:
- sheets of nori (seaweed): Label might read “Temaki” for “hand roll”
- white rice
- rice vinegar
- sugar
- salt
- assorted cuts of sashimi (raw fish)
- soy sauce
- wasabi (horseradish paste)
- any vegetables desired (such as shiso leaf, daikon sprouts, cucumber)
- pickled ginger (“sushi shoga” for cleansing the palate)
Preparing the Rice:
This is the only work involved here. While cooking the rice according the directions on the package, prepare the seasoning by heating the 3 ingredients listed below just enough for the salt and sugar to dissolve. I always look up the proportions to make sure I get it right because if you have ever had sushi rice that had too much of one ingredient, you know that you don’t want to repeat that experience. Here’s what Alton Brown suggests on the Food Network and I think it’s a good rule of thumb:
For 2 cups of Uncooked Rice:
- 2 Tablespoons rice vinegar
- 2 Tablespoons sugar
- 1 Tablespoon kosher salt
Once the rice has finished cooking, put it into a non-metal bowl because you don’t want it to retain heat. Pour the seasoning over it and gently combine using a flat sided wooden utensil. If you have an assistant to fan the rice while you do this, it’s very helpful to cool it down, especially if you are preparing a large quantity of rice.
To Serve:
Now all you have to do is put the fish on a serving plate. On a big platter is appropriate for a large number of people, but if you’re just serving a couple of people, individual portions are fine too.
Shown here: yellowtail, King salmon, Ahi tuna, Splendid alfonsino, spicy tuna and salmon roe.
Everyone Creates Their Own:
Cut or tear the sheets of seaweed into quarters or halves so that you have squares or rectangles.
Everyone dips their unique creations into their own individual dish of wasabi and soy sauce. The only question is whether to serve beer or sake or green tea. Are you ready to entertain with this idea or another simple meal?
If you’re not a fan of sushi yet, try starting with a seared ahi as they commonly serve in restaurants. Learn how to make it by reading Ahi Tataki next.