April 28, 2022
Something Like Sushi
There are some people who love going outside when summer comes and hovering over a grill making some burgers, brats, or even a steak. And then there are people like me, who passionately despise mosquitos. So, when the semester ends and you want to relax and unwind, maybe a little sushi could do the trick.Maki
- Fish (cooked or raw)
- Rice
- Seaweed wrap
- Sushi-rolling mat
[Editor’s note: Not all types of fish are safe to eat raw, so if you want raw fish in your sushi, ensure that you use a safe type.]
You’re going to want to start with your rice because that’s what’s going to take the longest time to prepare; I’d recommend making a large amount of rice so you can have leftovers and not just a small amount for only sushi. Rinse the rice to get rid of the starch and place it into an open pot with 1.5x the amount of water than there is rice. Set the stove to medium-high heat, mixing the rice occasionally, and turn off the stove once the water starts bubbling a lot. Place the lid over the pot to let the steam fluffify the rice for about half an hour at least.While that’s being tended to, you can prepare the fillings. I tend to be simple and cut a salmon into small, thin pieces, but you can use anything you want. When your rice is ready, place it onto your seaweed wrap in a thin layer and then your fillings in the center. Carefully wrap it on a sushi rolling mat (they’re cheap), and after your first assured failed attempts, you’ll have yourself some sushi.
—Jake Puestow, Cooking Editor