DIY Sushi night!!

Oh what a night!!! We had rolls of fun.. Get it.. rolls ?? like Sushi rolls ??

any-who!! (Please ignore my lame attempt at humor this late Wednesday afternoon).

We started around 6:45ish.. It was a Friday night and people were getting in straight from work and well some were getting in from the mall 🙂

As usual, we started with getting out the beers and wine and got ourselves situated before we started..

We had three newbies join us this time 🙂 We had my baby bro Dhruv join us with his sweeeeeeetest girlfriend Emily.. (shown below).

And we had my sweet friend Sharu (in green) join us as well.. This was her first “Sushi” experience.. OOhhh what fun!!

The whole gang..

We quickly got into talking about the kind of rice we used and how to cook it. I used the generic “sushi rice” from the local Asian store. I tend to go with the ratio of 2:2.5.. So I used 2 cups of rice to 2.5 cups of water.

Recipe to make Sushi rice

2 cups of short grained Sushi Rice
2.5 cups of water

Seasoned Vinegar

2 Tbsp unseasoned vinegar
2 Tbsp sugar
1 Tsp Kosher or sea salt

In large bowl, wash rice in several changes of cold water until water is clear. Drain well.

In medium saucepan over moderately high heat, combine rice and water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. Let rice stand, covered, for 10 minutes.

While rice is cooking, in small saucepan over medium heat or in a microwave, combine vinegar, sugar, and salt. Heat through till the sugar and salt are dissolved. Cool liquid to room temperature.Turn cooked rice out into large glass bowl. Cool by fanning with small plate and turning over with flat spatula or spoon.Make sure not to “smush the rice”. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and somewhat shiny. (Rice may be made ahead and kept at room temperature, covered with plastic wrap or a damp towel.)

Here are some pictures from the class..