Every now and then, I get a hankering for something. And today it was Sushi (寿司, 鮨, or 鮓) Rolls. What, you didn't know I was fluent in Japanese?
Here's the finished product.
This is 1/2 cup rice and 3/4 cup water. I let the rice sit in the water for 30 minutes then I brought it to a boil, covered it tightly, and reduced the heat to as low as it would go and cooked for 20 minutes.
While my rice was cooking, I made two dipping sauces: Dipping Sauce #1 2 TB chili garlic sauce
juice of 1/2 lime
Dipping Sauce #2 1 TB soy sauce
1 TB rice vinegar 1 small sliced scallion 1 drop sesame oil 1 tsp toasted sesame seeds
While the rice was cooling, I cooked my shrimp (shells on). I brought a pot of salted water to a boil, dropped the shrimp in, and, these being on the small size, they were ready in about 1 minute. Do not overcook shrimp. They'll get rubbery and tough on you.
Since I got to pick a dozen crabs the other day, I "let" Mr. Hawthorne peel the shrimp tonight. I think he got off pretty damn easy. Ahem. Xmaskatie, notice my rosies?
Here are our fixin's for the sushi rolls: shrimp scallions carrot radishes (from my garden!) red Anaheim pepper (FMG!) bean sprouts cucumber pickled ginger
I put my bamboo sushi mat down, covered it with a piece of plastic wrap, then put down a sheet of nori.
Press and spread the sticky rice evenly. You want the rice to be cool or at room temperature. Using hot rice will cause the nori to fall apart easily.