My introduction to sushi was like most Californians’: California roll after California roll after California roll.. boring! It wasn’t until my Freshman year in college that I truly understood why my friend Becky would say sushi was like a “party in my mouth!” To me, sushi is all about bold, complex flavors coming together, in hopes to create a sense of umami. For years I had been itching to recreate this experience in my own kitchen, but always felt like it would be too much work or that I did not have the right materials, etc. Last night I decided it was time, and I came to find that it was super easy, fun, and surprisingly time consuming, but oh-so-worth-it!
The first thing to pay attention to is the rice. You want to use a very short grain of white rice. Once cooked, you mix the rice with rice vinegar and some optional sesame oil for added flavor. Any nori will do. (Ignore price differences; they will all get the job done). Other that that, make sure that you have a few yummy fixings to fill your sushi with. At home, I personally wouldn’t bother with fish, and besides, there is a plethora of delicious options that do not include fish. Otherwise, make sure to ensure the quality (sushi grade) and freshness of your fish.
Here are 5 tasty, fish free, pairing ideas:
- bbq baked tofu, mashed sweet potato with butter/brown sugar/salt/pepper/roasted garlic, and shallot
- sheshuan baked tofu, carrot, cucumber, and apple
- teryaki baked tofu, pineapple, roast red pepper, and cucumber
- cucumber, avocado, cream cheese, and sesame seeds
- hoisin baked tofu, shredded ginger, and orange slices