Hello♥
Hope everyone are doing alright~ I am holding up ok, still in shock at the whole situation from the Earthquake in Japan just hoping things do not escalate to even more worse situation than what it is already.. Thinking about all the people that was hugely affected in this destruction makes me utterly sad and fills me with tears so I try not to watch the video news too much,, I try to only read the news. My family in Japan tells me they are in an uncertain situation with the whole radiation scare but tell me that they just have to trust in the government and hope that things dont get worse.
On a brighter news,
with everyones support
ekiLove have so far raised and donated $1120 to
Japanese Red Cross society and
Save the Children ^0^ Thank you so much for all the LOVE & SUPPORT I cannot have done it without all of your support! I am still donating 75% of all proceeds of ekiLove till end of this month, I am also updating the store this weekend with more stock and some new items♥
Makes me truly happy to have all of your support, thank you♥
ok back to the topic of this post:
I love cooking and so I love making sushi as well mostly cause sushi can be so expensive eating out here is midwest so I decided to make my own at home so please know that I am in no way a professional sushi chef so please look at this tutorial as home made sushi made by a sushi lover~ XD
Most important in making sushi at home:
- make sure you have very sharp knife so that you can cut through the fish and the rolls cleanly
- make sure you have makisudare, bamboo sushi rolling mat
How to make (eki style) Spicy Tuna Roll:
First ingredients:
This amount makes about 4 huge rolls
1/2 LB of Sashimi grade Tuna (make sure you get and ask for SASHIMI grade which means its more fresh to eat raw)
4 table spoon of Kewpi Mayo (Japanese mayonnaise)
2 table spoon of Sriracha ( Thai chili hot sauce) *you can add more less depending on how hot you want it
Big table spoon full of Masago (flying fish egg) *optional
One Avocado *optional
Thinly sliced Cucmber *optional
2 tea spoon full of Finely chopped scallions *optional
1 teaspoon full of Ra-yu (seasame oil) *optional
Sushi vinegar *add 2 table spoon full per cup of rice
Sushi Nori sheet * dried seaweed
4 cup of White short grain rice ( or sushi rice) for me I use
Gen-Ji-Mai, I love this rice its brown rice but tastes and looks more like white rice but SO much healthier! I highly recommend this rice if you love white rice but want healthier alternative~ *average of one cup per roll
Ok lets start!
1. First chop your tuna in to mini cubes, I like my tuna to have some texture so I chop my tuna into mini cubes. If you like yours to be more paste like, keep on chopping :D
2. Now add all the other ingredients like masago, kewpi mayo, sriracha, scallions, seasame oil. All amount listed in the ingredients :)
3. mix mix :D
4. Now get your cooked rice make sure its some what cooled not steaming hot, mix sushi vinegar really well * tip: make your rice alittle bit on the drier side, cook with tiny bit less water than normally the consistency will be better with the sushi vinegar~♥
6. Get your sushi maki roll, I like to wrap mine with saran wrap this will keep your matt clean its alot easier to clean up after wards. Get a sheet of nori and spread about cup of rice on the nori, make sure to pat/flatten the rice down on to the nori, leave about the inch of space of nori on the one side this will make it alot easier to roll in to shape.
7. Spread masago all on top of the rice with an spoon~
8. Now pick it up and flip it so that the rice is under. This is the way to make if you want the masago to be on the outside of the roll. *Follow step 14. if you dont like masago on the outside of the roll.
9. Now add your ingredients for the inside of the roll, I like to add the mixed tuna, cucmber, avocado and more mayo :D~ you can just bout add whatever you like in here its all up to you. *Make sure that whatever you add you cut it into thin slices so that you can roll in to shape nicely :)
10. Remember that space of 1" that you didnt add rice to on the nori, from that end start rolling. While rolling make sure to squeeze firmly but dont squeeze too hard or the inside ingredients will squeeze out from the sides~ X3
11. The rolled sushi, as you can see I sorta squeezed it alittle too hard some of the tuna squeezed out but I like the ends to stick out alittle bit looks pretty when you present it on the dish lol :P
12. Now cut in the center
13. with full sheet of nori sized rolls this will create thick rolls so you can cut up into 8 pcs, if you wanted to make smaller 6 pcs roll, you can cut nori into half and add less ingredients but smaller rolls are harder to roll if you arent pro sushi chef lol XP
14. This is the way to make roll with the nori on the outside, after rice dont flip and just add your ingredients
Bonus: Spicy Tuna Don *my favorite*
Just add sushi rice in a bowl, add the same tuna mixture and garnish with avocado~! Its super oishii♥
FIN♥
Hope it was easy to understand, sushi can be really fun to make but takes lots of preparation but your stomach will thank you later ^__^
Remember:
Make sure you get sashimi grade fish for your home made sushi to avoid food poisoning! Also make sure your hands are clean before you handle the fish and sushi♥
If you have more detailed questions please feel free to ask me at my twitter @ekieki I can get back to you real quick and its easy for me to answer question when its all there :D
Take care Loves
XOXO
eki
