The health benefits and delicious taste of sushi are catching on very fast and it’s fast becoming a favorite meal option in the United States after dwelling in obscurity in the Western Hemisphere for far too long. Between the Omega-3 fatty acid rich fish, rice, nutritious vegetables, and health-promoting nori (roasted seaweed that the sushi is wrapped in), this is one of those precious few meals that tastes just as good as it is could for you – truly a win/win situation.
The cornerstone of any good sushi (don’t get us started on vegetable rolls) is fresh and delicious fish. The two most commonly used fish for sushi that we carry are Red Snapper and Yellowfin Tuna. Red Snapper is most frequently found off the coast of the Southeastern portion of the USA, but they have been known to swim as far north as Massachusetts. They usually tend to be found 20-200 feet below the surface of the sea, but can also be found as low down as 300 feet.
The Red Snapper, as its name would imply, possesses a red body and it is the most commonly caught variety of Snapper in the United States. They are usually around 20 inches long and weigh about 10 lbs, but some have been caught that have tipped the scales in excess of 40 lbs. Their flesh has a firm texture and slightly sweet flavor and tends to have a shade of pink so light (after cooking) that it almost appears white.
Yellowfin tuna are mostly silver and blue, but they get their name from their large yellow dorsal fins. They are usually found in tropical or sub-tropical sea waters and are very common off the Hawaiian coast. There are a social fish that frequently are found swimming in schools. Their flesh is usually anywhere from light pink to deep red and has a dense texture with a very satisfying mild taste that is just slightly salty.
Now that we’ve talked a little bit about the fish, it’s time to get into the actual instruction on how to make your own sushi. You’ll want to start by gathering all of the needed items. In addition to the fish, this will include the Nori, vegetables of choice (many will recommend avocado and cucumbers), sesame seeds, pickled ginger, sushi vinegar, soy sauce, rice, and a bamboo sushi rolling mat. When it comes to the rice, you can use a sushi-specific rice, though “It’s that Simple” risotto rice can work as well. You may also want to get some chopsticks to make the experience all the more authentic. Atlantic Seafood Market has you covered, carrying all of these items and more (minus the avocado and cucumbers).
Pictured below are just a few of the sushi making items we offer at our Old Saybrook seafood market:
Sushi Preparation Instructions
1. You’ll want to begin by rinsing your rice with cold water. Continue to do this until the water running off of the rice is clear and non-cloudy. After this, you can heat the rice by your method of choice, though boiling or frying are the most commonly pursued methods for this.
2. Mix together your soy sauce, vinegar, sesame seeds, and whatever other spices and sauces you plan to use in a small pan. Heat the mixture until a mild boil is achieved.
3. Once both the sauce mixture and rice have been cooked, combine the two in a large skillet or baking sheet and then cover them with a moist towel. Do not proceed to the next step until the rice has managed to cool down to room temperature.
4. Cut up your fish and vegetables into narrow strips. Remember to cut against the grain when slicing the fish.
5. Set aside some dipping sauces if desired, such as more sushi vinegar and/or soy sauce. You can also get some wasabi ready to give your sushi a bit of a spicy kick.
6. Place your Nori on the bamboo sushi mat and then top it with the rice. Be sure to cover the mat in plastic wrap to prevent the rice from sticking to it. After this, you can add in your fish and vegetables. Make an effort to pack them in as snugly as possible.
7. Lift up the mat and roll it carefully and gently to roll up your sushi into tight, long columns. Roll as tightly as possible.
8. Cut the newly made rolls with a sharp knife in order to get the individual pieces of sushi to your desired size.
9. Serve along with the dipping sauces, wasabi, and pickled ginger and enjoy!