One thing my younger brother loves to do when he can get a crowd together (and parents to pay for it) is make sushi. He sets up his bamboo mats, gets his rice cooking, sharpens his Cutco knives, and he is ready to go. I always envied his skill until I realized that most anyone can make sushi, there’s no special gift involved. True sushi chefs train for years to learn how to roll the nori, but making tasty sushi at home is more about having great ingredients (and a sharp knife – this cannot be underestimated) than years of training. And the best ingredients are usually organic.
But is it possible to make organic sushi? When I was home over the holiday weekend my family tried and only partially succeeded. In an effort to make my favorite roll (salmon and avocado) we found organic avocado and wild-caught Alaskan salmon. However, the base of the sushi, nori (seaweed) and sushi rice, weren’t available organically at the store.
A quick search revealed that organic nori is sold in large quantities (and at high prices) online. And Organic Gardening favorite Lundberg sells Organic Sushi Rice. Organic sushi is doable. Have a make-your-own sushi party with your family or friends for a fun, interactive night of eating. Make-your-own pizza parties are so last decade.
Follow my brother’s step-by-step below, or pickup one of the millions of books out there on making sushi.
Before cooking, rinse sushi rice with water until water runs through clear (this removes excess starch). Cook according to package directions, then toss with a small amount of soy sauce.
Cut fish (tuna is pictured below) and vegetables into narrow strips.
Place nori (seaweed) on a bamboo sheet. If you don’t have a bamboo sheet, and are slightly less organically-inclined, you can use plastic wrap. Wet finger tips with water and press about a quarter cup of rice onto about half of the sheet of nori. Top with strips of desired vegetables, fish, and condiments (cream cheese is always a favorite).
Dip your (clean) finger in (clean) water. Wet the edge of the nori by the rice to help seal it closed. Slowly roll the sushi closed, using the bamboo sheet. Press as tightly as possible for best results. Roll until all of the rice is enclosed in the seaweed. Use a little more water to seal if neccesary. Cut off excess nori.
Cut the sushi using a very sharp, non-serrated knife. If your knife is dull, it will squish the sushi instead of cutting it. Then, eat it up and enjoy!