Party Sushi

Party Sushi

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Servings: 1 roll (8 slices)
Ingredients Method Notes

Ingredients
  

  • 1 cup sushi rice (see recipe below), prepared
  • 4 ounces lean roasted or grilled salmon, chilled
  • Paper thin lemon slices
  • Fresh cilantro
  • Thinly sliced jalapenos
  • 1 (8 x 7 1/2 inch) sheet sesame soy paper (or seaweed if you can’t find the soy paper)
  • Prepared wasabi (optional)
  • Soy sauce or ponzu sauce, for dipping

Method
 

  1. Place a sushi mat on a cutting board so that the wooden sticks that comprise it run horizontally.
  2. Place the soy paper on the sushi mat. Run your hands under cool water, shake them off so they’re moist but not dripping. Then scatter the rice evenly over the entire sheet of soy paper. Press the rice in a thin even layer firmly over the soy paper so it is completely covered (remoisten your hands slightly if the rice starts to stick to them).
  3. Spread the salmon over about 1/3 of the rice starting from the edge closest to you. Press the salmon gently into the rice. Add a layer of lemon slices, then cilantro and jalapeno.
  4. Pick up the end of the rolling mat and soy paper closest to you and roll it tightly to the rice on the far side just past the filling, then continue to roll it so that the exposed rice wraps around the stuffed roll. Transfer the roll to a cutting board.
  5. Run a very sharp knife with a thin, straight blade under cold water. Shake off any excess water then slice the roll into 8 equal slices. Enjoy immediately with wasabi, lower-sodium soy sauce or ponzu sauce for dipping.

Notes

Devin Says: do not use leftover rice for sushi. It should always be made fresh and cooled, ideally for a couple of hours.
Devin Says: save money by seeking out an Asian specialty market in your area — sushi rice, wasabi, soy paper and even sake tend to be much less expensive when purchased there.
Sushi Rice: Add 1 1/2 cups rice and 2 cups water to a medium saucepan. Bring the mixture to a boil, then lower the heat to a simmer. Add a lid and cook the rice for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 5 minutes. Transfer the rice to a medium mixing bowl. In a small bowl, stir rice vinegar and sugar (to taste) until dissolved. Hold a wooden spoon over the bowl of rice and pour the vinegar mixture so that it runs down the spoon and is evenly distributed over the rice, then stir. The rice should be sticky. Allow the rice to cool to room temperature. Makes 4 cups (slightly packed) sushi rice.