SUSHI
My sisters and I traveled to New York this spring for my sister's bachelorette weekend. One the best memories was our journey to a sushi restaurant in Brooklyn, New York.
We went into this restaurant and it was so elegant. The lighting was dim
with a tint of blue. The darkness made it feel like a relaxed atmosphere. This was
the most fancy sushi place I have ever been into to. We were amazed by the
lit tunnel we had to walk through to get to the huge seating area. We took a
ridiculous about of pictures capturing all the details of the restaurant and
every moment of our evening. While at dinner, we ordered many different kinds
of sushi rolls we’ve never had before. We also bought a bottle of sake to enjoy
between the three of us. We wanted to make this experience different from the
others. We took turns going around the table trying all the new sushi presented
to us. We watched each others face expresses and laughed as we bit down in the
new kind of sushi. We realized we like most kinds, but not all. It was a great
night of celebration and fun memories that I’ll have forever. One of our favorite sushi rolls was the Philadelphia Roll. Sushi for me will
always resemble not just great food, but also the great experiences and the
memories that follow behind it.
Philadelphia Roll Recipe
Ingredients
1 cup rice
1 cup water
1 tablespoon rice vinegar
seaweed paper
1 1/2 onces Salmom
small cucumber
2 tablespoon cream cheese
Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
Bring 1 cup of rice and 1 cup of water to a boil.
Reduce to a simmer and cover.
Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
Remove the rice from the heat and let sit, still covered, for 10min.
Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
The rice should have a sheen all over, if it does not add a little more vinegar.
Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up.
Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom.
1/3 of the way up from the bottom smear a line of cream cheese.
Place Salmon on top of the cream cheese.
Cut Cucumber into small strips and lay beside the Salmon.
Fold the bottom of the sheet over the rice and continue rolling into a log.
Cut with a wet serrated blade.
For a step by step video on how to make the sushi rolls search "Nikki Dinki Sushi" on youtube for my instructional video. I go through every step!
Recipe from Food Network
