Homemade Sushi 3.14 Swan Song
“We’re really early. Let’s get something to eat.” “Sure, what do we want?” “I’ve only got three bucks.” “You always only got three bucks. What is it, you go to an ATM that only gives out three bucks at a time?” “Let’s just pick.” “Well, I’m sick of burgers, so if it could be a place that has more than burgers.” “What do you want, like a three-dollar sushi place?”It doesn’t have to be sushi.”
For the rice:
1 cup uncooked sushi rice
1 cup water + more to clean the rice
1 tbsp rice vinegar
1 tbsp sugar
½ tbsp salt
For the sushi:
4 oz uncooked shrimp, peeled and deveined
½ cup tempura batter mix
¼ cup ice cold water
Vegetable oil for frying
1 sheet of nori
1 avocado thinly sliced
¼ cucumber, peeled and cut into matchsticks
2 oz cream cheese cut into ½ in cubes
⅛ cup whole cashews
2-3 strawberries, hulled and thinly sliced
Soy glaze for serving
Sesame seeds for serving
Prepare your sushi rice by placing the uncooked rice in a small bowl. Cover the rice with water and swirl the bowl around a few times.
Carefully pour the water out of the bowl, but don’t dump out the rice.
Repeat steps 1 & 2 two to three more times until the water runs clear.
Place the rice and 1 cup of water in a medium saucepan and place over medium-high heat. Bring to a boil.
Once the water is boiling, lower the heat to the lowest setting and cover the saucepan. Allow to simmer for about 15 minutes. Let the rice cool for about 10 minutes.
While the rice is cooling, pat the shrimp dry and season with salt and pepper.
Combine the tempura batter mix into the cold water. Then dredge each shrimp into the tempura batter.
Place a large skillet over medium-high heat and enough oil to the pan to about ¼ inch.
To test to see if the oil is hot enough, drop a bit of the tempura batter into the oil. If it sizzles, the oil is ready.
Work in batches by adding a few shrimp to the oil at a time. Let fry for 2-3 minutes on each side or until golden brown. Remove with a slotted spoon and place on paper towels to blot dry.
Place the sheet of nori on top of a sheet of plastic wrap. Press the cooked sushi rice on top of the nori to create an even layer of rice. Make sure to spread the rice to the edges of the nori.
Carefully flip over the nori so that the rice side is on the plastic wrap.
Along one edge of the nori sheet, add your cooked shrimp in one row. You might have leftover shrimp.
Add avocado slices, cucumber matchsticks, cream cheese cubes, and cashews into even rows on top of the shrimp.
Begin to carefully roll the nori starting at your filling. Use the plastic wrap to guide you to create a tight roll. Make sure to press the sushi roll together to keep it tight.
Lay more slices of the avocado on top of the sushi roll. Add strawberry slices on top of the avocado.
Using a sharp knife, slice the sushi roll into 1-inch rounds.
Garnish with a soy glaze and sesame seeds.
No episode musings today, friends. With moving and school starting back up, it’s been a really busy couple of weeks, and I’ve been trying to prioritize rest and my mental health. Thank you for understanding!
Happy Cooking from the Hollow!
If you missed what I made last week, catch up here!