Rss Feed Tweeter button Facebook button Flickr button

Sep 27 2009

Foodbuzz 24, 24, 24: An Interactive Sushi Party

Published by at 3:33 pm under Cooking at Home,Friends,Parties

We were fortunate enough to be selected for this month’s Foodbuzz 24, 24, 24 event, in which our proposal was to host a sushi-making party at our house. We invited some friends over who have never made sushi before to give them an experience they would never forget. We wanted to focus on the step-by-step process of rolling sushi so that it can give our readers a guide to follow, which is easy enough to be done at home and a complete beginner can master simple sushi making with great success. It doesn’t matter if first attempts aren’t perfect, making sushi is fun, and even less artistic efforts will taste delicious! So, without further ado, Irasshai, irasshaimase… Welcome!

We bought all of our sushi at Mitsuwa Japanese Supermarket in Torrance. We then sliced them at home. A basic rule to follow when determining the thickness of cut is the softer the fish, the thicker the slice; the firmer the fish, the thinner the slice. We did rectangular cuts, as well as angle cuts - which is cutting the fish on a bias.

We bought all of our sushi at Mitsuwa Japanese Supermarket in Torrance. We then sliced them at home. A basic rule to follow when determining the thickness of cut is the softer the fish, the thicker the slice; the firmer the fish, the thinner the slice. We did rectangular cuts, as well as angled cuts - which is cutting the fish on a bias.

The first thing we showed our friends was how to make the thick sushi rolls, also known as Futo-Maki-Zushi. To start, place one sheet of nori on the bamboo sushi mat. Spread some rice over the nori sheet (you can spread it entirely over the nori, or half if you want less rice). Then lay the ingredients across the center.

The first thing we showed our friends was how to make the thick sushi rolls, also known as Futo-Maki-Zushi. To start, place one sheet of nori on the bamboo sushi mat. Spread some rice over the nori sheet (you can spread it entirely over the nori, or half if you want less rice). Then lay the ingredients across the center.

Holding the line of ingredients with your fingers, push up and turn over the end of the bamboo mat closest to you with your thumbs, so the edge of the nori meets the rice on the other side of the filling. Lift up the top of the mat and continue to roll, so the strip of nori on the top side is now on the bottom. Squeeze gently to firm and shape the roll.

Holding the line of ingredients with your fingers, push up and turn over the end of the bamboo mat closest to you with your thumbs, so the edge of the nori meets the rice on the other side of the filling. Lift up the top of the mat and continue to roll, so the strip of nori on the top side is now on the bottom. Squeeze gently to firm and shape the roll.

As a rule, the roll is cut in half first, then each half into four pieces. Remember to wet the knife and do not saw through the roll.

As a rule, the roll is cut in half first, then each half into four pieces. Remember to wet the knife and do not saw through the roll.

Next, we had our friend Cecille make the inside-out rolls, also known as Ura-Maki-Zushi. This is the roll where the rice is on the outside. First, she placed a sheet of nori on the mat and spread rice over the entire sheet, from edge to edge. Then, she turned the rice-covered nori sheet upside down onto the sushi mat.

Next, we had our friend Cecille make the inside-out rolls, also known as Ura-Maki-Zushi. This is the roll where the rice is on the outside. First, she placed a sheet of nori on the mat and spread rice over the entire sheet, from edge to edge. Then, she turned the rice-covered nori sheet upside down onto the sushi mat.

The rice will now be facing down and the nori sheet up. Spread your desired ingredients across the middle of the nori sheet (here, she added spicy scallops). Like the other technique, roll the mat up over the ingredients and roll almost one complete turn, stopping to press and firm and then complete the roll.

The rice will now be facing down and the nori sheet up. Spread your desired ingredients across the middle of the nori sheet (here, she added spicy scallops). Like the other technique, roll the mat up over the ingredients and roll almost one complete turn, stopping to press and firm and then complete the roll.

It's important to squeeze firmly to tighten the roll so it doesn't fall apart. At this point, you can either sprinkle sesame seeds on top, or coat roe evenly over the rice. Cecille decided to layer the roll with shrimp and avocado (nice choice!).

It's important to squeeze firmly to tighten the roll so it doesn't fall apart. At this point, you can either sprinkle sesame seeds on top, or coat roe evenly over the rice. Cecille decided to layer the roll with shrimp and avocado (nice choice!).

To get the shrimp and avocado to stick to the rice, place the bamboo mat over it and squeeze firmly again. Now it's ready to be cut up! Again, start in the middle and gently cut into 8 pieces.

To get the shrimp and avocado to stick to the rice, place the bamboo mat over it and squeeze firmly again. Now it's ready to be cut up! Again, start in the middle and gently cut into 8 pieces.

The last thing I showed them was the hand rolled sushi, known as Te-Maki-Zushi. This is probably the easiest form to make because you don't need a bamboo mat. You can do this all in the palm of your hands. For pictures sake, I've shown it laying down. Simply take a half piece of nori and top it with rice, sushi, and any other ingredients you desire. This is to be all placed near the edge of the sheet.

The last thing I showed them was the hand rolled sushi, known as Te-Maki-Zushi. This is probably the easiest form to make because you don't need a bamboo mat. You can do this all in the palm of your hands. For pictures sake, I've shown it laying down. Simply take a half piece of nori and top it with rice, sushi, and any other ingredients you desire. Place them near the edge of the sheet.

Fold the nearest corner over the filling and bring it up to meet the top edge of the nori. Continue to roll around until it forms a cone, making sure there's not a big hole in the bottom. Think cone-shaped, not burrito-shaped.

Fold the nearest corner over the filling and bring it up to meet the top edge of the nori. Continue to roll around until it forms a cone, making sure there's not a big hole in the bottom. Think cone-shaped, not burrito-shaped.

Now we'll show you some pictures of the sushi we all made last night. The first picture is a spicy scallop roll combined with lettuce and crab and topped with baked scallops and drizzled with spicy mayo sauce. To prepare the baked scallops, simply place a small portion of raw scallops with some of the sauce on a piece of foil and broil it in a toaster oven for about 5 minutes. Place it on top of the roll and squeeze more spicy mayo sauce across the roll. The next picture is a Katsuo Tataki roll with black and white sesame seeds on the outside.

Now we'll show you some pictures of the sushi we all made last night. The first picture is a spicy scallop roll combined with lettuce and crab and topped with baked scallops and drizzled with spicy mayo sauce. To prepare the baked scallops, simply place a small portion of raw scallops with some of the sauce on a piece of foil and broil it in a toaster oven for about 5 minutes. Place it on top of the roll and squeeze more spicy mayo sauce across the roll. The next picture is a Katsuo Tataki roll with black and white sesame seeds on the outside.

We had our deep fryer on for the tempura ingredients, so we decided to also dip an entire roll in tempura batter and deep fry it - creating a crunchy exterior. Our friend Rich made this one with eel and shrimp tempura inside.

We had our deep fryer on for the tempura ingredients, so we decided to also dip an entire roll in tempura batter and deep fry it - creating a crunchy exterior. Our friend Rich made this one with eel and shrimp tempura inside.

Tim got really creative and wanted to replicate the Darth Vadar roll he had at Yamishiro Restaurant. He attempted to completely cover the outside with black sesame seeds.  And... more creative rainbow-style rolls from our friends. Yup, they got all fancy!

Tim got really creative and wanted to replicate the Darth Vadar roll he had at Yamishiro Restaurant. He attempted to completely cover the outside with black sesame seeds. And... more creative rainbow-style rolls from our friends. Yup, they got all fancy!

Forming Nigiri-Zushi is super easy - just wet your hands and take about 1 1/2 tbsp of rice and gently squeeze into a slightly oval shape. Use the tip of your index finger to place a dab of wasabi in the center of the rice and then place the pre-sliced sushi on top. Firm gently on top and you will have your nigiri-zushi. We thought it would be fun to also form the nigiri into the shape of a ball, shown in picture 2. Just use a plastic wrap to mold the rice and fish into a round shape.

Forming Nigiri-Zushi is super easy - just wet your hands and take about 1 1/2 tbsp of rice and gently squeeze into a slightly oval shape. Use the tip of your index finger to place a dab of wasabi in the center of the rice and then place the pre-sliced sushi on top. Firm gently on top and you will have your nigiri-zushi. We thought it would be fun to also form the nigiri into the shape of a ball, shown in picture 2. Just use a plastic wrap to mold the rice and fish into a round shape.

The opportunities are endless when it comes to making sushi at home. With the right ingredients, you can make an array of beautiful sushi cut rolls and hand rolls in the comfort of your own kitchen, without the huge restaurant bill. Play around with soy wraps, jalapenos, eel sauce, mango, fried onions and garlic, bonito flakes, roe, etc etc. You get the idea!

The possibilities are endless when it comes to making sushi at home. With the right ingredients, you can make an array of beautiful sushi cut rolls and hand rolls in the comfort of your own kitchen, without the huge restaurant bill. Play around with soy wraps, jalapenos, eel sauce, mango, fried onions and garlic, bonito flakes, roe, etc etc. You get the idea!

We hope that we were able to create a little tutorial for you to practice making sushi at home. Why not throw a party of your own and invite your friends over to experience the fun? We are not sushi experts, but we are getting better and more confident about what sushi is and we are definitely enjoying making our own at home! Thanks again to Foodbuzz for sponsoring this amazing event and here’s to many more wonderful meals of sushi!

40 responses so far

40 Responses to “Foodbuzz 24, 24, 24: An Interactive Sushi Party”

  1. rebeccasubbiahon 27 Sep 2009 at 3:39 pm

    wow what a great party you are sushi pros

  2. Chef Eon 27 Sep 2009 at 3:45 pm

    How fun! I have taught women’s groups these classes and they are so funny to watch everyone try and show off their new skills. Not to mention how yummy it is to eat…This is a great post!

  3. Ashley Margolison 27 Sep 2009 at 3:50 pm

    the last pix is beautiful … really excellent for someone who is just learning the stuff :-)
    you guys are lucky in california in terms of where to source the ingredients (i.e. reaaalllly fresh fish for the sashimi ..) .. it’s more of a chore in the east coast, you gotta drive more to get the good stuff.

  4. Jen @ My Kitchen Addictionon 27 Sep 2009 at 7:42 pm

    Wow – all of your sushi looks beautiful! Unfortunately it’s really hard to buy ingredients around here, so I have to live vicariously through you. Sounds like a blast, though.

  5. redkathyon 27 Sep 2009 at 9:08 pm

    Very nice post. Lots of good info here. And what a glorious looking platter. Sounds like it was great fun learning, teaching, and eating!

  6. cessy831on 27 Sep 2009 at 11:22 pm

    i was so honored to be a guest at this event! this is an excellent post, and after being able to make the sushi together, it was so rewarding to enjoy the delicious fruits of our labor. thanks for making it happen, foodaddicts! :)

  7. ravenouscoupleon 27 Sep 2009 at 11:23 pm

    those are some professional looking sushi!

  8. Peteron 27 Sep 2009 at 11:26 pm

    Looks awesome, great post!

  9. MaryMohon 28 Sep 2009 at 8:06 am

    such beautiful presentation of sushi! Looks so fun to make.

  10. Cajun Chef Ryanon 28 Sep 2009 at 8:10 am

    Great way to introduce folks to making their own sushi. I’ve made our own sushi on occasion and now your post has me wanting to make it again. Making sushi rice is an art in of itself! http://cajunchefryan.rymocs.com/blog2/recipes/oriental-christmas/
    Congratulations also on the Foodbuzz 24 selection.

    Regards,
    CCR =:~)

  11. The Chickenless Chickon 28 Sep 2009 at 8:23 am

    Very well-documented… Lots of pics. Thanks much!

  12. Belinda@zomppaon 28 Sep 2009 at 10:26 am

    So hungry right now….

  13. Jessieon 28 Sep 2009 at 10:38 am

    congrats on the 24 post! and I love this idea of having a sushi party, it sounds like a lot of fun. I’m also a huge fan of sushi as well, I think I’d be eating it all before it could actually be served hehhee

  14. Joan Novaon 28 Sep 2009 at 10:59 am

    Looks like a fun way to spend time with friends.

  15. joyceon 28 Sep 2009 at 11:06 am

    Thank you so much for including me in this amazing feast! The food and company were great and the experience so much fun! I think I was still full the next day! :)

  16. Dianaon 28 Sep 2009 at 11:39 am

    Great idea for a 24, 24, 24 party. Sushi-making is always so much harder than it looks. Congrats on also getting selected!

  17. chubbyon 28 Sep 2009 at 1:29 pm

    Looks yummy! great idea!!!

  18. The Duo Disheson 28 Sep 2009 at 1:29 pm

    You guys really did it up! Looks like tons of fun.

  19. Natasha - 5 Star Foodieon 28 Sep 2009 at 2:19 pm

    What a fabulous party, the sushi looks incredible – great step by step too! Great 24 post!

  20. Biancaon 28 Sep 2009 at 3:04 pm

    Thank you for sharing. Now I’m hungry!

  21. penny aka jeroxieon 28 Sep 2009 at 9:46 pm

    what a lovely spread and so many types of sushi and each looks fantastic. and I love it when friends get involved as well!

  22. Dinoon 28 Sep 2009 at 9:49 pm

    Amazing Stuff!

  23. Nateon 28 Sep 2009 at 11:41 pm

    Hello, fellow “24″er!

    Great idea to get your friends in on the action. Your rolls look very well made. I wish we had such good sushi here in Kuching. We may have lots of fresh fish but no great sushi places. Makes me yearn for all the great places we used to eat at back in the Bay Area.

  24. petite nyonyaon 29 Sep 2009 at 5:26 am

    The sushi looks amazing! Must have been a great party for all of you.

  25. tina marieon 29 Sep 2009 at 7:04 am

    Congratulations! What a great looking platter…looks fun too.

  26. sizzlechefon 29 Sep 2009 at 7:13 am

    Nice. Thank you for sharing. Cheers !

  27. Jadaon 29 Sep 2009 at 7:32 am

    That fish looks gorgeous! I need to do at-home sushi soon!

  28. Kathyon 29 Sep 2009 at 10:50 am

    The sushi party was wonderful! I never knew how easy making rolls was until I was hands on. Thanks for the awesome experience. I will definately have to try it on my own.

  29. Altaon 29 Sep 2009 at 1:53 pm

    I have never made sushi before, but I love to eat it! Wish I came to the party…lol! Everything looks wonderful. Great job!

  30. Hollyon 29 Sep 2009 at 6:52 pm

    Wow the sushi looks grat. What a fun idea.

  31. Andyon 29 Sep 2009 at 7:18 pm

    I never have to pay outrageous prices at fancy sushi restaurants again!

  32. Huongon 29 Sep 2009 at 11:30 pm

    I was one of the guests at this party. I was so full at the end of the night that I couldn’t breathe; I literally had a hard time taking in deep breaths. Even until now, I can’t stop thinking about it and crave for more. Having an Interactive Sushi is definitely a good social event. Don’t forget to bring the sake!

  33. emigliaon 30 Sep 2009 at 8:02 am

    Wow… that deep-fried tempura roll looks to die for! What a great idea for 24, 24, 24!

  34. Joon 30 Sep 2009 at 9:45 am

    After looking at this wonderful display of sushi, I want to go eat. Your pictures are so appetizing!!!

  35. thefoodaddictson 30 Sep 2009 at 10:50 am

    Thanks for your comments, everyone!!! This was such a fun sushi party, and it definitely won’t be our last! I think I can eat sushi everyday, if I could. *sigh*

  36. Michael / South Bay Foodieson 01 Oct 2009 at 7:27 pm

    Wow! That certainly seems like a good, yummy time. I would have gone crazy trying to create some of the awesome rolls I’ve had.

  37. Lindseyon 02 Oct 2009 at 11:13 am

    Everything looks so good!!

  38. Sam@BingeNYCon 07 Oct 2009 at 9:07 am

    Wow! Your rolls came out so beautifully! That shrimp avocado roll is calling my name.

  39. Marisaon 04 Nov 2009 at 2:00 am

    Your sushi looks awesome! Wish I could dive in there.

  40. Michael McNicholason 13 Nov 2009 at 8:48 am

    Your feast looks really wonderful……love sushi parties cause they are so much fun for the participants….

    I do these sometimes with my friends also here in NY. I am lucky on ingredients as I work for a sushi fish supply company so have access to all the fish. I am going to try your rolls with jalapeno slices….that is inspired..

    I noticed some said it’s tough to get ingredients….Whole Foods seafood dept’s are a good option….ask the seafood Team Leader for the superfrozen offering. They have tuna, salmon, hamachi, etc. on hand….or will order it for you. Don’t sweat the frozen aspect….a basic safety precaution for possible parasites in sushi is freezing the fish first. Particularly fish that have/can live in both fresh and salt water. Begin with great fresh fish, prep it, and freeze it yourself.

    Another good op is Catalina Offshor – they ship out of San Diego I believe.

    On the east coast, good fish for sushi are Black Sea Bass, Fluke, Wild Striped Bass, Spanish Mackeral, Trigger Fish…..get them super fresh, fillet them and freeze them. Slice when almost defrosted for easier slices, give them 15 minutes the thaw up and good to go.

Trackback URI | Comments RSS

Leave a Reply

CommentLuv badge

  The Food Addicts Copyright © 2016

Creative Commons License
The Food Addicts by The Food Addicts is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.thefoodaddicts.com.
Permissions beyond the scope of this license may be available at http://www.thefoodaddicts.com.