Sushi Roll

MMMM! I love sushi, but here in the heart of the Allegheny National Forest we don't have too many local places that serve it up. And it was for that reason that I taught myself how to make a roll or two.

It is a bit hard to get started, and takes some trial and error to get it right. The most important thing to master is the rice. There are many ways cook the sushi rice, although most sushi-masters frown upon using a steamer and recommend the pan method. After the rice is cooked, you will stir in a mixture of rice vinegar and sugar. Recipes and instructions for the rice and vinegar/sugar can be found online or on the packaging of the rice. Be prepared to throw away a few batches of rice.

My favorite sushi is salmon. I also love smoked trout and shrimp tempura, which has crunchy tempura flakes rolled in. DO NOT compromise on the quality of your ingredients. Nothing ruins a food you love like a trip to the ER with salmonella poisoning.

Before getting started, gather all of the ingredients and supplies.
Here I have the rice, tuna and salmon, sliced green onion tops, avacado, and nori seaweed wraps. I also have a bamboo rolling mat and paddle. The nori wraps are available in dried sheets in the ethnic section of supermarkets. You will see that my avacado has some brown spots on it. I love avacado, but you have to use it fairly quickly or it gets soft and mushy. I had to cut around to get a few good slices.

Put a nori sheet on the bamboo mat. The mat is sometimes hard to get used to and slides around. Spread an even layer of rice on the nori. I try to use the bamboo paddle as much as possible because the rice should be very sticky and it is hard to work with rice on your fingers. Lay out your center ingredients on the nori. For this roll I used salmon, green onion tops, and avacado. Again, my avacado could look better...
There are endless combinations for sushi. If you are not a fan of seafood, you can make a vegetable roll which is commonly referred to as a California Roll. One of my favorite local restaurants, Forte, offers a Sweet Potato Roll that is out of this world.

Start to roll the nori. Take your time.

After you get to the end of the roll, you can wrap the bamboo mat around the roll. Then roll the whole combination to tighten the roll up and make it round. This is an extra step I do, and can be omitted if you prefer. After you are satisfied with the roll, slice it with a sharp knife.

And there you have it! Add some soy sauce, wasabi, and pickled ginger. I like to refer to this as "The Most Perfect Friday Night Date Ever.."
P.S. The wine is one of my favorites, Clarion River Red. It is available at a local winery, The Winery at Wilcox.