Yep, you read that right! I am going to now write you a novel about how Japanese people eat hand-rolled sushi when they make it at their house.
They get a lot of crap out, roll it up in seaweed and sushi rice, and eat it.
It's very complicated, I wouldn't expect you to understand.
After I lived in Japan I was lucky enough to study abroad near Osaka and live with a host family that had an AMAZING cook for a mother. She taught me how to make fried rice and lots of other Japanese culinary gems that I'll share with you here! Sushi night was a favorite, and when I moved back my family and I started making it together. It's fun, interactive, and you can make it using whatever you'd like so that your family loves it too!
This is a long post, so before we start I want you to behold the majesty that we are about to create:
That's pretty. Look at the colors! Look at the food! Look at Mama's pretty table runner!!
This is most definitely a food event. The great part about it, though, is that EVERYTHING can be prepared in advance and chilled, then you just set it out at mealtime and everyone makes their own version of sushi! We almost always make our sushi the same way, and this is what we make:
- seasoned sushi rice
- julienned cucumbers, carrots, and asparagus
- marinated shiitake mushrooms
- boiled shrimp
- tuna, three ways: spicy, raw, seared
- soy sauce
- wasabi (the kind in the tube is fabulous and easy!)
- pickled ginger
- seaweed sheets (you can get them almost anywhere!)
- extra spicy mayo
- 2 cups sushi or short-grain rice, cooked according to package directions
- sushi vinegar (don't have any? use ½ teaspoon sugar for every tablespoon rice vinegar)
- sesame seeds
- smell like the sea, but not smell fishy
- be firm and not mushy (when raw)
- not have any weird shimmer to it
Love the little note about Emily being really pretty!! I absolutely LOVE your step by step instructions, pictures, and all the little details about your family and friends! you're the bomb, Lindsay!!