Sushi is a delicate spectacle that balances presentation with delicate flavors. While quietly sitting at the bar of a sushi restaurant, one can watch the practice that goes into every plate. Sushi should be made by the masters of the craft.
Witnessing how much practice and passion goes into sushi set makes me apprehensive to try and make it in my own kitchen. After all, sushi is something that is meant to be enjoyed immediately.
I ask myself, “Do I have the tools? Won’t there be too much preparation? What if my rolls come out looking wonky?” That last one is definitely true! Ready for catastrophic failure, I set out to learn a thing or two.
The best sushi I’ve ever had has used simple raw and fresh ingredients. The lunchbox sushi I set out to put together isn’t going to be anything like that. Yesterday’s dinner is today’s lunch: baked salmon and some stuff from the crisper.
Cook 1 cup of milled white rice with 1 2/3 cup water in saucepan until tender. Remove the cooked rice from the pot and place in a glass bowl and add 2 tablespoons of rice vin- egar.
Lay a large sheet of plastic wrap out on a clean countertop or large flat cutting board. Spread rice across the plastic wrap in a centimeter-thick layer. Place a single layer of nori on top of the rice. In a line, place long pieces of salmon, avocado, cucumber and cilantro on the rice and nori at one side of the square of laid-out rice.
Carefully, begin rolling the rice over the ingredients with the saran wrap. Keep rolling it until the rice is cylindrical, with the nori and ingredients in the center.
• Premium rice
• Rice vinegar
• Nori (seaweed)
• Sharp kitchen knife
• Plastic wrap
• Large spoon