Sushi: Take Two

Okay, kids, this is my second attempt at making my own sushi with all those lovely big girl kitchen toys Aunt Miranda gave me for Christmas. It was just as fun the second time around.  I'm still getting my feet wet so I haven't traveled off the California roll beaten path yet but give me time. I'll get there.  Last time I used vegetables only, just to see if I could roll them. This time I stepped up to shrimp, cream cheese, cucumbers, and avocado in a couple of different variations. For dipping, I had soy sauce and a shrimp sauce that's very close to the seafood sauce at the Japanese grill restaurants, a recipe Aunt Miranda gave me. The red swirlies on top is chinese red pepper hot sauce.  Mmmmm...just enough of a bite to complement the wasabi.

For my first post on making sushi that shows step by step photos, click HERE.

The first time I made sushi, Gene was out of town. That was fine with me because it took the pressure off. This time he was home and I was afraid he would be a hard sell.  He loves seafood but the whole concept just isn't his he-man macho food style but you know what? He was very game and he ate a whole roll all by himself. Then he devoured a pound of naked shrimp. Then he asked where dinner was.  I'm kidding. He didn't ask, he just got up and made himself a grilled cheese sandwich, well I think it was actually two, to finish filling that skinny hollow leg.

For the shrimp sauce recipe, click below:

Japanese steakhouse Seafood Dipping Sauce "Yum-yum sauce"

Recipe given to me by Janice Keeton who credits local Chef John Blansit for its creation

1 tbsp butter, softened at room temp

1 tbsp canola oil

2 tbsp real mayonnaise

1 tsp sugar

1/4 tsp garlic powder

1/2 tsp sesame oil

1/4- 1 tsp Rooster (hot red chili sauce) sauce (to taste)

1 tsp rice vinegar

Directions: Stir oil into softened butter a bit at a time until smooth. Mix in mayo a bit at a time until smooth. Mix in rest of ingredients. Refrigerate until needed. Set out a bit before use to allow butter to resoften. Re-whisk before using.

Cook's notes: To make larger amounts, note that the ratio of butter to oil is 1:1, the ratio of the butter/oil combo to mayo is 1:1, and then rest of the ingredients can be increased logically and to taste. For example, to make enough sauce for a party, you could use 1/4 cup butter, 1/4 cup canola oil, 1/2 cup mayo and then increase the rest of the ingredients x 4.

Comments

[TexanNewYorker]

ooooooooooh That looks so incredibly yummy. Even prettier than the last go-'round. You ROCK. ;o)

[kt]

I learned a few months ago to roll -- The Post-Punk Kitchen did a whole show on it (check out www.theppk.com -- there are show links somewhere.) I pretty much stick with the avocado/cucumber California roll, and I'm in love.

Of course, you also can't get sushi anywhere here, so I'm on my own. YUM, though! Now I want your plates.

[LiberalFoodie]

Sushi is one of my favorite foods of all time. I didn't discover it until sophomore year in college but I've been in love with it since. The problem in this picture is I can't get myself to make sushi at home. I am terrified of how it'll turn out and nervous for a huge disappointment. What made you want to try it?

[sher]

Glenna, you're getting so good at this. I wish I could come and eat this with you!

[Mimi]

That just looks so cool and summery, Glenna. Nice plate!

[Chris]

Oh my! What a great job. I love how you decorated the dipping sauce! I always see the seaweed in the market but never thought there was remote change I could pull sushi off. You're giving me inspiration here!

[Alisha]

Great job! I have one of those "make sushi at home" kits that I've never used but this may get me off my behind to try it. (Though I did use the rice molds once for a school project for my daughter .. does that count? LOL)

Thanks for the step by step photos in the last post -- doesn't actually look that hard!

[Glenna]

Kyleen--thank you so much. That's really sweet!

kt--I hear you. There are lots of things I can't get around here that I'd love to eat too.

Liberal Foodie--Curiosity and a wonderful Christmas present from my Aunt Miranda that was a box full of beautiful plates, chopsticks, rolling mats, and most of the ingredients. The hard part of gathering up all the stuff was over. It's really not hard to do, although the techniques still don't feel easy in my hands yet. I think it's a matter of practice and making yourself comfortable with tools and techniques a lot of us didn't grow up familiar with. Go for it! Just for fun.

Sher--I would fix it for you any time!

Mimi--thank you so much!

Chris--thanks for the compliment. Give it a try sometime. It really is fun and you can do anything with it. I haven't yet but I will get more adventurous.

Alisha--it counts! Open up your sushi kit and have some fun.

[ann]

Holy Cows Glenna! That's amazing! I've only made sushi once in my life, and it was a bear! You've got a talent!

[Glenna]

Ann--Thanks!That's really sweet. I'm hoping to get better with practice. The techniques are just so foreign to anything I've done before,you know?