I am a sushi addict! I love it so much, I would eat it anytime, anywhere. I am alwaaaaays craving it. Anytime someone suggests going out to eat, I immediately suggest alright…sushi? Yup, addicted.
However, the downside about being a sushi addict is the amount of money that is spent on going out to eat for sushi.
So my boyfriend, who is also a sushi addict, surprised me last night by bringing over supplies to make a sushi dinner. We decided to make nigiri because it is significantly easier and requires less work. We didn’t have to use the mat to roll anything. All we did was prepare the rice, molded rice with our hands, cut the fish, and placed a piece of fish on top and voila it was done!
Also, salmon and tuna are heart healthy choices because of they are rich in omega-3 fatty acids!
This was our final finished product of our first ever experience of making homemade sushi. OMG it was so delicious, I’m craving it right now just by looking at it. And it was not hard at all. Here’s how we did it:
Preparing the Sushi Rice:
Makes 3 cups of Sushi Rice- which makes almost 50+ pieces of sushi
- 3 cup sushi rice (or shari)- can also find brown sushi rice to make it healthier
- 1/2 cup of rice vinegar
- 2 tablespoons of sugar
- 2 teaspoons salt
- Wash 3 cup of rice with running water for 1-2 minutes until there is no more starch coming out of it
- After you are done, place rice in a pot and add a little bit more water than rice. Do not put too much water. It should be just a little bit more than the rice in a 1:15:1 ration in favor of the water
- Cook rice on high heat at first, stirring every minute or two until the water boils
- Lower the heat to minimum and cover the pot and leave it alone for 6-8 minutes
- After 6-8 minutes, check water level and check out the rice. If there is no more water and the rice is soft, then the rice is ready. If there is too much water, it needs to cook a little more.
- Only use a wooden spoon to stir out the rice
- Place rice in a bowl to chill
- Mix the rice vinegar, the sugar, and salt in a small pot
- Heat on medium heat until all solids are mixed in
- Pour mixture on rice and stir well
- Let rice cool down for a few minutes until room temperature
- We took each filet and cut it into small thin pieces about 1.5 inches long
- Then we took the sushi rice and packed it together in 1.5 inches long patties
- We took the piece of fish and packed it on top of the rice patty and voilaaaa you have your nigiri sushi
- For the avocado pieces, we took slices of avocado and packed it on top of the rice patty, delicious!