How To Make Sushi At Home & Treat Yo’ Self Thursday {link-up #21}

How To Make Sushi At Home
Sushi. I can’t get enough of it. When I was little, my mom and dad would take me along with them when they went out for sushi. They would get sashimi, rolls, and nigiri, while little Nicole would nom on chicken teriyaki bento boxes and feed the fish kept in a fountain in the middle of the restaurant. One day, when I was seven I think, I asked to taste a piece of yellowtail nigiri. Game over. From that point on, I began my life-long love affair with sushi.

When I was growing up, sushi was a special treat we would eat once a month or when celebrating a special event (because hey, it is once expensive treat for a kid). Sometime during college I started to indulge in sushi a little too frequently, a habit that has unfortunately stuck with me. But since my budget doesn’t really allow for eating out as often as I once did, I thought that making sushi at home would be a fun, cheap, and delicious date night activity.

How To Make Sushi At Home

What You Need

  1. Sushi Rice (short grain is the best to use)
  2. Nori (seaweed)
  3. Small bowl of water
  4. Bamboo Mat Rolling Kit
  5. Chopsticks for the eatings
  6. Yummy fillings. We used crab meat, carrots, cucumbers, and avocado. This is where things can be expensive (I think a can of real crab meat will run you between $10-15!

How To Make Sushi At Home

Homemade Sushi

  1. Cook your sushi rice according to directions on the package.
  2. After your rice is done, season with rice vinegar, sugar, and salt. We used 2 tablespoons of sugar, 1 teaspoons of salt, and 1/4 cup of rice vinegar for 3 cups of rice (but measurements vary depending on preference). Heat up the combination to dissolve the sugar and salt and pour over cooked rice.
  3. Lay the nori (seaweed) on your bamboo mat, shiny side down.
  4. Use your small bowl to wet your fingers and grab enough rice to spread out over about 3/4 of the seaweed.
  5. Add your fillings! Use enough fillings to cover about 1/3 of the rice you’ve added to your mat.
  6. Roll your sushi! Hold the fillings in place with your index fingers and gently roll the mat away from you. I like to give the mat some light pressue to make sure that I’ve rolled it up nice and tight. Keep rolling (rearranging the mat each time so that you never roll over the top of mat) until everything is all rolled up.
  7. Cut up the roll using a very sharp knife
  8. Enjoy with some sake!

How To Make Sushi At HomeHow To Make Sushi At HomeHow To Make Sushi At Home

[Read more...]

Past Adventures: Kyoto, Japan Deliciousness

During my time in Kyoto I had some of the most delicious food imaginable. Yummy soups and fried tempura, refreshing shaved ice topped with red beans, the best ramen I have ever had, and my first experience with conveyor belt sushi.
kyoto-japan-treasure-trompkyoto-japan-treasure-trompkyoto-japan-treasure-tromp
[Read more...]

Past Adventures: Tokyo, Japan

Tokyo has always been at the top of my ‘must visit’ list. Maybe it comes from my complete obsession with Sailor Moon or my undying love for sushi; regardless I had to get there.
In June of 2011, Matt’s step brother got married in Korea. Since we were going to be on the other side of the world anyway, we figured that a trip to another country was necessary. Although I had been dying to go to Japan, the earthquake had recently hit and we weren’t sure how safe it would be. So instead, we looked into China.

If you’re planning on going to China, plan ahead. Because, yeah, we did not and were not able to get visas in time. Oops. After some reconsideration, Japan was beginning to look like a reality.

The original plan was to stay in Tokyo for about 3 or 4 days but that got pushed down to 2 – we were in Kyoto first and decided to extend our time there by a few days. We basically spent all of our time in Tokyo eating, drinking and being stared at by the locals.

The highlight of the trip was going to the Tsukiji Fish Market. Unfortunately we were not able to see the actual auction (it had been closed to the public due to the earthquake) but the most amazing, fresh sashimi I had ever had certainly made up for that. We waited in line for more than 1 hour, ordered about 10 minutes before we were allowed to go inside and then were ushered into a small restaurant (fit about 10-12 people around a bar) where we crammed freshly caught deliciousness into our mouths as quickly as we could so the next people could get in. Truly a wonderfully unique experience.

Tokyo-treasure-trompTokyo-treasure-trompTokyo-treasure-trompTokyo-treasure-trompTokyo-treasure-tromp-Shibuya Crossing
Shibuya CrossingTokyo-treasure-tromp-Shibuya CrossingTokyo-treasure-tromp
Tsukiji Fish MarketTokyo-treasure-trompTokyo-treasure-trompTokyo-treasure-trompTokyo-treasure-tromp