2008 Woodie Awards
Sushi is Delicious!
And it isn't just raw fish
Marta Bunse
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When the word “sushi” comes to mind, many may think, “EWWWW! Raw fish!” While in most cases, Sushi IS traditionally served with raw fish on the inside, it doesn’t always have to be this way. Sushi can be delicious in many different ways that it is served, so if raw fish is not appealing, why not try it cooked?
Sushi is a popular Japanese meal that consists of nori (sheets of flattened seaweed), sticky white rice, and some sort of filling (usually fish, depending on what kind of sushi one orders). The great thing about Sushi is that it is filling, healthy and comes in a large variety of flavors. In other words, if fish and avocados aren’t a favorite, there are many other fillings to choose from!
Sushi is not uncommon in Oregon, but it is also not the easiest to find. There are a few select places in Salem and in McMinnville where decent sushi is served (Roth’s in McMinnville has yummy, cheap sushi!), but generally, it is hard to come by some really tasty sushi. So a suggestion: Why not try making it? It is not all that hard and one can make it exactly the way they prefer it to be prepared. Plus, a person is able to make as much sushi as they want for a much lower price than they would pay ordering it in a restaurant.
So, don’t be afraid of sushi, instead try it and find out what many all over the world have been raving about.
Salmon and cucumber roll:
Ingredients (makes 3 long sushi rolls):
1. 1 ¼ cup of white, sticky sushi rice (The rice is the most important part of sushi, so make sure that the rice used is specifically meant for sushi, or at least sticky enough to hold the roll together).
2. 1 lb salmon fillet
3. 1 cucumber
4. 3 sheets of nori
5. 2 cups water
6. Pinch of salt (optional)
Utensils:
1. Medium-sized pot
2. Small pan
3. Rice spatula
4. Sushi mat
5. Very sharp knife
Directions:
1. First, since the rice takes the longest to prepare, bring the two cups of water in the medium-sized pot to a boil and then add 1¼ cups of white rice and the pinch of salt. Bring to a simmer and let cook for about 25 minutes.
2. Next, take salmon fillet and begin to fry in small pan until the salmon is moist enough that it breaks apart easily with a fork (the salmon may be left raw if desired). This should take about 6 or 7 minutes if the burner is set to 4 on the stove. After salmon is thoroughly cooked, break it apart into small chunks that can be spread onto the sushi easily.
3. Peal the skin off the outside of the cucumber and then cut it into long, thin slices.
4. Set out sushi mat and lay a sheet of nori on top of it
5. Take rice spatula and begin to spread rice evenly over the nori, leaving about an inch of space just above the middle of the nori (this will make room for the salmon and cucumber filling).
6. Once the rice has been spread, add the salmon and 3 long, thin strips of cucumber to the space where rice has not been placed on the nori.
7. Then, start from the top of the nori and begin to roll and tuck the ingredients together until a long, thick roll of sushi has been made.
8. Roll the sushi up in the sushi mat and squeeze it together to insure that none of it falls apart. After this has been done, unroll the sushi and remove the mat from underneath it.
9. Cut the roll of sushi into about 8 pieces measuring about an inch wide with a very sharp knife.
10. Serve sushi chilled with a side of rice and soy sauce with ginger leaves and wasabi.