Pacific Rim Sushi

To make good sushi, it’s always good to remember a few good tips:

• Use a sushi rice that’s sticky. Wash the rice until water runs clear.
• Sharpen your knives before you start. Kingstones of sequentially higher grit are recommended.
• Wrap your bamboo roller in plastic wrap to keep it clean and roll/release smoother.
• When distributing rice on the seaweed, go sparingly, and evenly.
• Keep a bowl of water nearby and your fingers wet.
• Use a good rice vinegar with your rice (not normal vinegar), and be gentle with turning your cooked rice.
• Take pictures! Sushis love to have their pictures taken! 🙂

Types of fillers:

• Cucumber – always a good practicing staple
• Avocado – slice thin and narrow
• Tuna – fresh tuna from a sea food store
• Sesame seeds – for the outside, and inside too
• Bacon – it goes good with anything
• Kewpie Brand Mayonnaise – helps moisten the sushi’s insides
• Chicken – shredded, and used sparingly

Types of sauces and accompanyments:

• Soy Sauce – of course!
• Teriyaki Sauce – a little variation
• Terry Ho’s Yum Yum Sauce – kids love it
• Fresh Ginger – Adds zest, and good for the digestive system.
• Graham Cracker crumbs – For crunchy sweetness to compliment the salty sauces