Wednesday, April 18, 2018

Homemade Sushi Party April 2018


If you've followed my blog for any length of time, you might have noticed that Antho and I are both big fans of sushi and seafood in general. I'll eat it while it's still squirming when I can get it, even if that means having to chase my meal down the alleyway (yes, it's happened). 


Here in Vegas we're fortunate enough to have access to a wide array of fresh seafood from a variety of markets, which helps to keep the prices more reasonable (competition, baby). Fresh shipments come in often from all over the globe, so we can find an incredible selection not far from our abode. Many of the markets sell sushi grade fish ready to take home and devour, which is fabulous! As much as we love to eat sushi, our wallets and our budgets can't always swing the cost. The base components, however, aren't that expensive! To make your own sushi at home you'll need:

Sushi rice
Rice vinegar
Sugar
Toasted seaweed
Sushi grade fish (or smoked salmon, imitation crab, whatever floats your boat!)
Bamboo mat


We've made batches with cream cheese and without. Avocado and cucumber are staples for our simple rolls, though, as they add richness and crispness which help to compliment the fish. Salmon is my absolute favorite, while tuna is a classic. We can buy the sushi fish at a nearby market for under $10 for the two, which is a whole lot cheaper than going to a restaurant and ordering a few small pieces of nigiri! We can never just order ala cart and end up spending upwards of $50 for a sushi meal out, while making it at home I can buy several kinds of fish and groceries for the week with the same money. I'll be making bossam (Korean style boiled pork belly) with one of the slabs of pork belly I picked up ($7.50 for a 6" by 10" by 2" hunk cut into thirds, which will make at least 3 meals), pork and shrimp dumplings to make a wonton noodle soup using the shrimp broth (from when I poached the shrimp for sushi, then reserved the shells and boiled again to increase the shrimpy-goodness in the broth), and several other meals. Once you cook up your rice (which I do in my electric pressure cooker by Farberware), you season it with the rice vinegar and sugar (google for the ratios for the amount of rice you're making). Wet your hands before touching the rice (to keep it from sticking) and roll away! If you have a hard time trying to get the pressure right on your rolls, you can always opt to make handrolls or sushi bowls instead! There are so many recipes and videos out there to help guide you on your way, whatever your favorite sushi rolls are! Don't feel intimidated, try giving it a roll!









Until next time!

💖
XOXO,
NAU




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