Just a short post today, but I wanted to share these 4 kinds of sushi I made last night for an appetizer when I hosted a soup swap, on the 5th annual soup swap day.
The 4 types I made above (starting at the top left and moving clockwise) were battleship sushi, rice on the bottom and an avocado mayonnaise salad on top; a typical california roll with avocado, cucumber and imitation crab; rice topped with seasoned carrot (carrot is simmered in a sweetened soy sauce) ‘tied’ together with a piece of green onion; and spicy crab – imitation crab meat seasoned with a spicy mayonnaise (a mixture of mayonnaise and sriracha hot chili paste). Yum!
Sushi is not that difficult to make, it just takes some time and practice. The key is making a good sticky sushi rice, because everything else revolves around a rice that will stick and hold together well. It’s kind of an involved process, so I won’t get into it in detail here, but I’m sure that you can find variations of the instructions in many cookbooks and online. The sushi rice recipe I like to use comes from Vegetarian Sushi, by Brigid Treloar – it has great pictures and step-by-step instructions. Both the avocado and carrot sushi ideas came from this cookbook too. Vegetarian sushi is a great way to ease beginners into the wide world of sushi, and although I am comfortable eating raw fish sushi out at restaurants, I’m still a little leery of making it for my own guests!