Sushi in Bam's Kitchen

ようこそ (Yōkoso) - Welcome!
The summer is here in full blast and so is the heat and humidity. Today, I cannot even bear the thought of getting near the stove, oven, or anything that produces heat as I may melt.  However, the family is hungry and is wondering what is cooking in Bam's Kitchen tonight- well actually nothing. I am not going to "cook" a thing.  I am going to "prepare and facilitate" some delicious simple sushi dishes without even breaking a sweat. 

Sushi 寿司 is a Japanese dish that uses rice seasoned with sweet-rice vinegar.  Raw fish can be used in sushi but the main element is rice. Japan is an island surrounded by abundant fish in the seas and the most plentiful crop is rice and therefore it is easy to see why these dishes are so popular. The first types of sushi called Nare-zushi (馴れ寿司, 熟寿司), was first developed in Southeast Asia. Fish was salted and wrapped in fermented rice and was stored for  months at a time for preservation. The fermented rice was discarded and fish was the only part consumed. Then during the Edo period, rice was mixed with vinegar, fish, vegetables and dried nori (seaweed). This type of sushi is still very popular today and the type we are going to be making in Bam's Kitchen.  One of my teenagers like spicy tuna rolls and my other teenager likes sushi with vegetables only. Sushi is great way to get the family involved in making the rolls and having fun inventing their own combinations. 


When we lived in Japan, my favorite sushi restaurants were Kaiten-zushi. Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table and counter seat. Customers may place special orders, but most simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The final bill is based on the number and type of plates of the consumed sushi. This is a fun and inexpensive way to enjoy sushi. 
This is a special tribute to all the dear Japanese people who were affected by the Tsunami and the devastation. May you keep your strength to rebuild and renew. 

Sushi Recipe

• 2 1/4 cups short grain sushi rice
• 3 cups water 
• 1 package of dried nori leaves for sushi 
• 1 package of dry powdered sushi seasoning or (1/4 cup rice vinegar, 1/4 cup sugar, 1 1/4 tsp salt) 
• thinly sliced assorted vegetables such as cucumbers, carrots, daikon, advocado 
• thinly sliced sushi grade fish such as maguro (tuna), salmon, ebi (shrimp), imitation crab, or whatever you like. 
• rice vinegar (little bowl for dipping your hands and knife to keep it clean) 
• sushi bamboo mat
• pickled ginger (optional) 
• wasabi (optional 
• soy sauce for dipping (optional) 
• japanese pickles 

Step 1: Wash the rice until water runs clear

Step 2: cook rice in steamer or rice cooker per protocol (if you do not have these items, you can add the 2 1/4 rice and 3 cups water to medium size pot and cook on high heat until boiling then reduce heat and simmer for  about 12 minutes with lid on or until water is absorbed)

Step 3: Scrape rice into a bowl and one sushi dry packet seaoning mix and mix well or the (1/4 cup rice vinegar, 1/4 cup sugar, 1 1/4 tsp salt) - the mixture should start to look shiny

Step 4: Allow the rice mixture to cool

Step 5: Slice to vegetables into thin long slices about 2 inches long or use a mandolin to make long thin uniform slices

Step 6: Prepare sushi grade fish in thin long slices

Step 7: If you like spicy tuna rolls then chop up tuna (meguro finely and add wasabi sauce to taste)

Step 8: Place the sushi bamboo mat on the counter and place one dried nori leaf on mat

Step 9: Dip your fingers/hands into the rice vinegar to prevent the rice from sticking to your hands

Step 10: Place a thin layer of rice on the nori leaf

Step 11: Place thinly sliced vegetables and or raw fish or whatever your little heart desires on 1st portion of rice covered nori leaf. 

Step 12: Use the bamboo mat to tightly hold the sushi and roll up

Step 13: Cut sushi roll in half

Step 14: Cut each half into 3 pieces for a total of 6 pieces for each roll for skinny rolls and for larger rolls cut into 8 pieces. (make sure to rinse knife in rice vinegar to prevent sticking and use a very sharp knife)

Step 15: Serve up sushi rolls with soy sauce, wasabi, and Japanese pickles- 

Itadakimasu!