Sushi Night

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If I had my own house with a nice kitchen and a large enough space, I would probably be hosting parties and special cook nights at least once a month! But.. I don’t.  So instead, I headed over to one of my close friend’s apartment and held our first sushi night. (If you’re not a fan of sushi yet you want to do something that requires collaborative prep and cooking, here are some ideas from my previous posts:  hot pot night or Japanese barbecue night!)

Sushi is quite popular amongst many people. It’s a Japanese food consisting of vinegar rice combined with other ingredients. Technically it’s an ingredient (often raw seafood) placed atop rice, but there are so many variations of it nowadays. When my friends and I got together, we decided to play around with the combinations and create our own rolls. Here’s what we did!

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We did a lot of prep work! First we fried a mixed egg and cut it into noodle strips for easy application onto the seaweed.  Then we plated other ingredients…

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fake crab meat 

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pickled radish

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Avocado (my fav!) 

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baked unagi (eel) cut into strips

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capelin roe (”masago”) 

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Lastly, because my husband wanted to be adventurous, we bought half a pound of roasted pork to see how it would taste inside a sushi roll! (the results? Oddly darn delicious!)

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The prepping part is probably what took the longest.  Once we washed, peeled, and cut all our ingredients, we lay them in the center of the table so everyone had access to it when making the sushi rolls. Each person had their own mats (covered with saran wrap for easy clean-up). We cooked the rice and used this recipe to make it more flavorful.

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Then we laid the seaweed on top of the mat. We put a small handful of rice and spread it to cover half of the seaweed (dip your hands in water to prevent stickiness). BUT WAIT!! Though I could not take a picture, we discovered that the best way was to spread the rice thinly (not evenly like the picture above) over the entire seaweed because when you roll it, the rice will naturally fill in the empty spots.  We then picked 2-3 ingredients and laid them at the center of the rice straight across so that each piece of the roll would get a fair amount of the ingredients. We rolled the seaweed tight within the mat, squeezed, and let go.

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Using a sharp knife, we cut the roll into 6-8 pieces. Move the knife back and forward instead of pushing down so the roll will not be squished. (Ha, I learned the hard way!)

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Of course you can only imagine how many we ate AS we were making them! Lastly, just for fun, we made hand rolls using a couple of leftover ingredients.  Here is the one I made with unagi, cucumber, crab meat, and avocado!

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Serve with ginger, wasabi, and soy sauce. You’ve got yourself a meal (or two!) To make it truly the Japanese experience, I highly recommend using or trying to use chopsticks.  Forks just don’t do it justice! 🙂

As always, thanks for reading! If you have your own special cook nights, contact me up above. I would love to hear from you!

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