Jordan went to spend the night at a buddy's tonight. He hates Sushi, but we all love it. So it is the perfect time to make it. There are a million ways to make sushi. I prefer all vegetarian of course. My husband loves crab and Taylor loves shrimp. Tonight I do not have crab, so I am just making Shrimp Tempura suhsi rolls and vegetarian sushi. The first thing you need to have is Nori. You can find it at any grocery store next to the asian food. They are small sheets of seaweed paper. The next thing you need is sumeshi rice. Sumeshi is the Japanese term for the sushi rice. Here is how you make it:
•3 cups uncooked short grain rice, I acually buy sushi style rice made by rice select.
•3 cups water
•12 tbsp rice vinegar
•10 tbsp sugar
1.Cook the rice, using equal parts rice and water. I use a rice cooker.
2.Put the rice vinegar and sugar in a small pot over medium heat.
3.Stir until the sugar has melted into the rice vinegar.
4.Once the rice is finished cooking, take the rice out of the pot and put it in a large bowl
5.Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with a WOODEN SPOON. Do not use metal when dealing with vinegar, it reacts to the vinegar and makes it taste funny.
For shrimp tempura you need:
1 cup ice cold water
1 large egg
3/4 cup flour
1/8 tsp baking soda
1.In a medium bowl, mix the water and the egg.
2.In a separate bowl, mix the flour and baking soda.
3.Stir the flour mix into the egg and water mix.
4.Stick the batter in the fridge for 30 minutes
5.If you are using shrimp, peel, de-vein, and wash it. Cut small cuts across the belly of the shrimp, to keep it from curling when you cook it.
7.Heat the oil in a deep fryer at 350 degrees.
8.Fry until it is golden brown.