The Ancient Art of Homemade Sushi

The ancient art of sushi making, I have heard it takes years for a chef to perfect it. With rice as a key ingredient, it is essential that it is not too sticky, too sour, salty, but just right. With an easy kit you can do it in your kitchen within the hour.

Luckily capitalism has provided a way for us to eat sushi whenever we want from the comfort of your own home, but is it as satisfactory as stuffing your face in a restaurant (where people have some idea of what they are doing)?

We decided to make some sushi with Japanese egg (tamago), cucumber, carrot and salmon.

I have attempted to roll an omelette multiple times, but because of my lack of proper equipment, almost always failed. This time I used my friends kitchen and I can happily and proudly shout: SUCCES. 

I am sure that there is a proper way to make tamago, but I usually eyeball the common ingredients and add them to beaten eggs: mirin, soy sauce, sugar, and sometimes a tiny dash of sake. If you ever dabble in Japanese cuisine, you will find that these ingredients have have HAVE to be  present in your kitchen. They provide that delicious umami flavour in Asian dishes.

My friend said it looked like a wet breadroll, needless to say I was GREATLY offended

Make sure your egg is fluffy and a bit runny on the inside (unless that really makes you nervous, but this tends to be the most delicious in my humble opinion). Plop your eggroll on a sheet of aliminium foil and wrap it. This way you create a tiny oven so the egg can finish cooking a bit further on the inside.

Cut all the ingredient julienne (fancypants language for: tiny strips), and prepare the rice. A rice cooker will definitely help! When the rice is done let it cool and add rice vinegar.

Lod up your nori sheet with the rice (shiny side down!) and start filling your sushi. Super full or just one piece, you can customize your ultimate sushi.

Find out you have some left over rice and salmon, but no nori…roll an awkward rice ball. Make sure to keep your hands wet so that the rice won’t hopelessly stick to your hands.

Finally cut your rolls, and dress your table (make sure it is pintrest worthy, or else it won’t work), spend longer than you are willing to admit to make a picture for your blog and finally sit down and enjoy the fruits of your labour.

The sushi is not as good as when a chef makes it, but skill can never replace the taste of satisfaction of home made cooking.

Bon appetit, eet smakelijk, itadakimasu!

Anyways, take it easy and talk to you soon!

J.

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