It’s becoming a holiday tradition to get together with all the sushi making ingredients and equipment and make sushi rolls together. What do you need?
Supplies for 10 adults
This is the rice cooker I use. Sushi Mat Chopsticks
Ingredients for Rice
8 cups Short Grain Japanese rice
8 1/2 C water
1 cup Rice Vinegar.
1/2 cup Sugar
1/2 cup Mirin (a Japanese Rice Wine)
1 tablespoon salt
Directions for Rice
wash rice 3 times
cook rice in rice cooker with water
mix remaining ingredients and set aside
When rice is completely cooks, place in wood or glass bowl and turn gently to cool. While mixing add the Rice Vinegar mix in slowly. Continue to turn until the mixture becomes very sticky and cooled.
I tried both the medium grain rice on the left and the short grain on the right, and both are sticky. In previous years I used Calrose rice.
30 Nori papers
1/2 pound Ahi Tuna
1/2 pound Salmon
Imitation crab sticks
English cucumber, carrot, avocado, green onion, peppers, both sweet and hot
How did we learn to make the rolls? I’m not going to reinvent the wheel by explaining it, but I have 2 favorite teachers on YouTube that I’ll attach links to here. The first is from makesushi.com, where there are many photos. The link below is a beginner’s demonstration video. He teaches a lot of hints so make sushi making easier.
Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites.