The Diva Gourmet

the inside scoop to sushi success

Set up the beverage table first...

beverages and bar on one table (possibly in another room)...

waters, pop, wine...don't forget sake, tea and Japanese beer!

The "rolling" table...

Cover the mats with plastic wrap, ready for the "rollers" to place their nori...

Set the rice in the middle and small dipping bowls containing water and a splash of rice vinegar (to keep rice from sticking to your fingertips)...

Decorate the table with colorful Asian paper, which can be thrown away after the party...add flowers, too...

Keep a bowl of handy wipes available for guests after rolling...

The presentation table...

Place bamboo cutting boards and sharp knives for cutting the rolls...

Arrange platters for the presentation of the rolls...then everyone can share in each person's creations...

Set out several types of soy sauces and wasabi pastes for dipping...

The ingredients table/counter...

Arrange the choices for the "insides" of your roll.
Ideas include:

wasabi paste, pickled ginger, Japanese mayo
seafood-crab, lobster chunks, smoked salmon, baby shrimp
meats-salami, prosciutto, tandoori chicken strips
cheeses- goat, parmesan, blue, cream
herbs-basil, dill, cilantro
vegetables-green beans, asparagus, enoki mushrooms, sprouts, green onions, carrots, zucchini, avocado, English cucumber, spinach leaves

This is a starter list…it depends on the ”likes” and adventurous nature of your group…

Before you know it, everyone is on a ”roll”!

Have a few veterans demo “how to roll sushi”...

Set nori in center of mat (remember, shiny side down).
Wet hands and take a small handful of rice.
Spread the rice thinly on top of the nori. Leave about ¾ of an inch at the top of the nori uncovered.
Top with fillings of your choice.
Pick up the bottom edges of the mat. With your fingers over the filling to hold it in, begin to roll the mat, nori, and filling forward, as tightly as you can.
Moisten the uncovered nori with a little vinegar water and close your roll.
Press the mat with the roll inside with your hands.
Remove mat and take your roll to the cutting board.

WARNING!

The most time consuming part of this party is making the sticky, sushi rice.

But, mastering the rice, gives you lots of satisfaction!

Buy a rice cooker to help, as the crowds grow. www.cuisinart.com

The taste of the rice is the most important, and the “rollers” will notice!

sticky sushi rice

This is my favorite recipe.

It takes practice to make the rice.

It should have a balance of sour and sweet, firm yet sticky, and definitely shiny!

Do not refrigerate the rice...it will only keep for this day.

Clean the 3 cups of sushi rice with cold water until it is no longer milky.
Dry in colander for 30 minutes.
Put rice in 3 cups water and 1 T of mirin in the rice cooker or saucepan. Soak for 30 minutes.
If you have a cooker, follow those directions. Otherwise, bring water to a boil in the pan for 2-3 minutes. Reduce the heat to low, cook for 15 minutes without removing the lid.
Remove from the heat and let the rice steam for 20 minutes. Still do not remove the lid!
Using wooden bowls and utensils, wipe all the equipment with wet towels. Pour a vinegar dressing (1/2 c rice vinegar, 2 T sugar), previously made, over the rice in the wooden bowl. Do not mix; slice the wooden paddle or spoon through the rice.
Fan to give it a glossy shine, and cover the rice in the wooden bowl with a damp kitchen towel.

Call your gourmet evening "Rock and Roll Sushi" and play old rock and roll favorites in the background.
Try it for a kid's birthday party.

No limit on creativity and enjoyment...
Sushi makes you feel good and energized...
Interactive eating is a great complement to socializing!

My favorite cookbooks with tons of suggestions:

Sushi Modern by Hideo Dekura
Easy Sushi Rolls by Fiona Smith (I use her recipe for the Mushroom Omelet Sushi Roll to make the mushroom part and the omelet part for choices in the rolling.)