Sushi Secret

Ever wonder how they get the perfect tang and stickiness to the rice in Sushi rolls?  Vinegar!  Who knew right?

I'll tell you how to get it just right anyways.  In a perfect world, we would all steam our rice in giant wooden steamers.  For most of us though, little dinky rice cookers from Walmart have to do.  Once the rice has steamed, take it out and put it in a bowl.  Mix together rice vinegar, sugar and salt (we did 1/4 cup vinegar, 1 tbsp sugar, 1 tsp salt) and then pour it over the rice.  Stir until it's all incorporated, and you will be amazed at how well it sticks together.  And the flavor is just like in a Japanese Sushi bar.

Our first few attempts at homemade Sushi did not turn out very well.  We used cocktail shrimp for one, and canned tuna for another.  I don't think either of us are brave enough to put raw fish on the rice, just because you know, if you don't prepare things that are raw just right they can get you pretty dang sick.  I mean, I'm just making that assumption.

Tonight worked out way better, the tip from Bobby Flay's throwdown challenge was a good one.  We ended up putting imitation crab and cream cheese on the perfect little rice balls.  (Don't worry, I didn't blend any, I'm not that disgusting).  But Nick said it tasted great.  He loved the rice best, and said it was perfectly prepared.  Dipped in a little soy and wasabi, it made a great little dinner.

I was so proud of myself for finally making the perfect Sushi rice, I thought I would share it!  So if you've got a Sushi making kit, go ahead and try it out!  (Or laugh at me and say, silly Sara, that's a well known fact of Sushi making!!!)