Sunday, February 27, 2011
fishy...
Just got back from an awesome sushi party hosted by our lovely friends, Em and PaulV. If you've never rolled your own sushi before (as I hadn't...other than the Je and I making rice krispie rolls), I highly recommend this as a great way to learn! Em and PaulV made a huge batch of sushi rice, and got all the makings together (nori, wasabi, ginger, soy, veggies). Everyone else brought their favorite fillings. Some of the rolls came out a bit wonky, and we all have a greater respect for those Sushi Chefs, but they were delicious and tons of fun.

Paul opted for the classic spicy tuna and our adventurous ceviche, cilantro, and Sriracha hot sauce concoction (patent pending)...



Gotta say that I'm a natural with the inside-out roll. I like a challenge.

For the Spicy Tuna Roll (makes about 3 rolls):

1/2 lb sashimi grade tuna, chopped up
1 packet mayonnaise (about 1 Tbsp.)
1 tsp Sriracha chili sauce

-Stir all ingredients together.
-Place one sheet nori on rolling mat. Cover with thin layer of sushi rice. Flip over to make inside-out roll.
-Cover half the nori with thin layer of spicy tuna. Roll up, wetting edge or nori with water to seal up roll.
-Roll in sesame seeds if desired (I used black sesame seeds...I like how they look like ants.)
-Place roll seam-down and cut into 8 slices.
-Devour.

For the Ceviche Roll (makes about 3 rolls):

1/2 lb. fresh Tilapia filet, sliced into strips
1/4 cup lime or lemon juice
Cilantro
Sriracha chili sauce

-Marinate Tilapia strips in juice for 2-3 hours. Rinse off and pat dry
-Place one sheet nori on rolling mat. Cover with thin layer of sushi rice.
-Line strips of fish along one edge. Follow with row of cilantro leaves. Drizzle lightly (or heavily) with hot sauce).
-Roll up, wetting edge of nori with water to seal up roll.
-Cut roll into 6-8 slices.
-Nomnomnom.

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