Homemade sushi plate – first time DIY over the holidays

2 comments

1. This was my last plate of homemade sushi, after my first time trying over the holidays.

   – crab sashimi, and tuna sashimi
   – tuna nigiri
   – crab temaki (handrolls)

   It was delicious, and relatively easy to learn. I’m sure I have a long way to go to perfect my rolls, but it was easy to start.

   Most interesting things I learned:

   – Sushi is literally “vinegar rice”, I loved learning this because now I understand what helps give the rice it’s unique flavor
   – Vinegar was originally added as a way to preserve the rice (before refrigeration)
   – “Sushi grade” fish is an unregulated term of art
   – A cool way to cut and remove seeds from a bell pepper
   – 1lb of tuna, and half lb of crab goes a very long way! I probably made 6-8 sashimi, 2 California rolls, 5 temaki, and over a dozen nigiri.

   Here’s the starter YouTube instructions [video](https://youtu.be/Y3wUntEvUAw) I used.

   And the [sushi rice recipe](https://cooking.nytimes.com/recipes/10754-sushi-rice) I used. The mix contained:

   – INGREDIENTS
   – 2 cups sushi rice
   – 2 tablespoons sugar
   – 1 teaspoon salt
   – ⅓ cup rice vinegar

   E: formatting

2. Looks pro