Saturday Night Take-In: Sushi Making

We truly feel like the culinary-world is at our finger-tips. We live about ten-minutes from a wide-range of restaurants in our city and can get to midtown Manhattan in under an hour. Dinners out are part of our weekend-routine. This weekend, we decided to take the date home and prepare our own sushi for the first time.

To begin, we watched these YouTube videos and found them to be very helpful. We made a list of things we needed, and we were ready to roll.

Here is what we used:

  • 1/2 pound of sushi-grade tuna (from our local fish market- New Wave Seafood)
  • 1/4 pound of farm-raised salmon (the guy at New Wave said this is the safest bet for at-home sushi)
  • Sauces&fillers (the sky is the limit!) cucumber, avocado, vegan mayo, siracha, and soy sauce
  • 1 bag of sushi rice (cooked and prepared the entire bag)
  • 1 pack of seaweed wraps (nori)
  • Fun sushi plates like theseĀ 
  • Bamboo sushi rolling mats (pictured and linked at the bottom of this post)
  • Potstickers (we prepared the frozen ones from Whole Foods and munched on them as we prepped our sushi)
  • VERY sharp knife
  • Plenty of wine, Saki, or Sapporo

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