My favorite time of the week. Here’s a spunky crab from the Pacific Coast. The Atlantic Coast, where I grew up, is all sandy shores and warm water, perfect for summer vacations beneath big umbrellas. The Pacific Coast in the north, on the other hand, is all rocky and craggy and full of rainclouds and mystique. I love the contrast.
Now, I thought this was a Purple Shore Crab, but this guy’s carapace was easily 2-3 inches longer than that of the average Purple Shore Crab. Any invertebrate geeks out there know what he is? (Look closely and you’ll notice the barnacles growing all over him!)
Although making sushi isn’t something I usually do whilst interpreting, I’ve discovered that eating delicious, raw food is a great way to connect with nature (at least in my little world). I thought it would be fun to put together a little tutorial since a lot of people seem to want to know how to make sushi, but have never taken the plunge.
The fact is that it’s REALLY easy, not terribly expensive, and is fun as heck. It’s also a brilliant way to get people making food together. In fact, whenever I have a dinner party, it’s almost always a sushi party. Everyone must bring a vegetable or any seafood they may want, and I provide the rest.
This is a super basic way to make sushi and once you master the basics, you can go on to learn more of the complicated methods. I personally prefer doing it this way because it’s simple for everyone at a dinner party to learn and it tastes great. It involves basic vegetables and rice-inside-nori, rather than just rice or rice-outside-nori.
Step One: Assemble your ingredients. You’ll need: sushi nori (seaweed), sushi rice, several vegetables of your preference, and rice vinegar. Nori can be purchased in the “Asian” section of the grocery store, or in natural foods stores. Use any veggies you love; my favorites are green peppers, tomatoes, green onions, and cucumbers. Extras: many people love the burn of wasabi and the soothing tang of ginger. (Many people like to put the wasabi right in the sushi roll.) Add these if you like that kinda thing. Most people also use soy sauce either to dip their sushi, or to mix with the wasabi (personally I love dipping my rolls in the rice vinegar). If you are interested in meat but not ready to take the raw plunge, use wild-caught smoked salmon, it’s delish. Also, if you’re a cream cheese fan, cream cheese makes an excellent addition to sushi rolls.