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SUSHI-If you can roll a fattie you can make sushi-STEPS & QVIEW!

Discussion in 'Side Items' started by SmokinAl, Jan 14, 2017.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We make a lot of sushi here, it's healthy & low calorie.

    Normally I like to use salmon or tuna, but we have some friends coming over who won't eat raw fish.

    So we made California rolls. They are imitation crab, avocado, & cucumber.

    They are fun to make & a good project for a winter day, when your stuck in the house.

    Here is what we start with.

    The bamboo rolling mat is the only thing you will need to make these.

    A lot of the grocery stores carry them now, or you can get one online.

    Other than that you will want.

    Low sodium soy sauce, sushi rice vinegar, sushi rice (this is important, it must be sushi rice),

    pickled ginger, English cuke, Imitation crab logs, avocado, & wasabi.

    Oh I almost forgot the Nori (toasted seaweed), Walmart carries this.

    I wrap the mat with plastic wrap for easy cleanup.

    The other ingredient (optional) is toasted sesame seeds.

    The main thin about making sushi is to get all the ingredients sliced the same size.

    Make the rice your usual way. We use a rice maker. Next add 1 TBS of the vinegar to the rice & mix well.

    But be careful that you don't smash or break the rice kernels. 

    I put a little oil on my gloves to keep the rice from sticking to my fingers.

    Then you take one sheet of the Nori, with the rough side up & a ball of rice about the size of a tennis ball.

    The rice will stick to the rough side better, so make sure the rice is going on the rough side of the Nori.

    Start at one end & spread the rice evenly across the Nori.

    Again being careful not to smash the kernels of rice.

    Try to get it the same thickness overall & go all the way to the edges.

    At this point you can begin to put the filling in with the rice on the inside, but we like the rice on the outside.

    So you just flip the Nori over onto the bamboo mat. This is why you use sushi rice. It will stick to the Nori & not fall off when you flip it.

    Now start to add the ingredients, keeping them very uniform in size all the way across the rice.

    I started with the crab, this is why I used the logs. They are very uniform in size.

    Next the avocado.

    And finally the cuke, you can see I have one long piece of cuke without any seeds.

    Now using the mat, we start to roll it up. It is very important not to over stuff these.

    You can over stuff a fattie & make it work, but not sushi.

    Keep rolling until you get a nice tight roll.

    Pushing with your fingers to keep it tight.

    Then finally wrapping the mat all the way around the roll & squeezing it so the roll seals & is nice & tight & uniform in size.

    Then unroll it & it should look like this.

    Next we like to roll them in the toasted sesame seeds, this is optional too.

    It gives them a nice flavor plus it looks cool.

    Now onto the cutting board.

    You are going to want a very sharp knife & slide the blade back & forth, sawing the sushi roll.

    Also rinse the knife in water after each cut to keep the rice from sticking to the knife.

    Cut the roll in half & then each side into 4 pieces.

    So you end up with 8 pieces of sushi. OK one down & three to go.

    There they are all ready to go. I think I can make sushi as good as any sushi restaurant & it sure is a whole lot cheaper.

    Ready to serve. With pickled ginger, wasabi, & soy sauce.

    I like to put the wasabi & ginger on top & dunk it in the soy sauce.

    To get the right flavor you have to eat sushi in one bite. It's a big bite, but the only way to eat it.

    I hope some of you try this.

    Not only does it taste good, but it's a very healthy meal.

    And it's fun to make.

    If you don't like any of the ingredients you can substitute what you like.

    We have used cream cheese, carrots, salmon, tuna. Just about any combo will work.

    My favorite is crab, salmon & cream cheese.

    Thanks for looking!

    Last edited: Jan 14, 2017
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Great tutorial! Very detailed, clearly shown and easy to follow.

    Keep in mind just because "Traditional Sushi" is seafood and or vegetable based, does not mean you can not experiment with other ingrediants. We will on occasion have groups that want something fun and unique. They are usually very diverse office Teams. We will give them a bunch of traditional and non-traditional ingrediants. Some of the rolls they come up with are very interesting. Some work and others need a little more help.
    Last edited: Jan 14, 2017
    crankybuzzard likes this.
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice! We love sushi and rolls but have never attempted to make them, now I have a procedure to follow!

  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Do you deliver ???    Grate Step by Step    My wife likes California rolls I like Salmon and Tuna the best.

    [​IMG]              [​IMG]

  5. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Wow Al, very impressive! Is there anything you don't make from scratch? I'd like to vacation in your back yard haha great tutorial!
  6. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Great looking sushi Al! We like to make Gỏi cuốn (salad rolls) when we make sushi. My wife's really good at wrapping the rice paper, me not so much!

  7. smokin jay

    smokin jay Smoking Fanatic

    Ok Al, are you sure you don't own a couple great little al fresco dining joints down there? Great step by step,looks delicious!

  8. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice Job! We hold a Sushi Party now and then. Cook off 4cups of rice and get, tuna, salmon, Krab and everyones fav...EEL! We make 15 to 20 fat rolls and kill them with cold beer and a lot of laughs...JJ
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Great skills! Just as good looking rolls as you would see in a specialized place.

    I tried my hand at sashimi once, not even maki (rolls) or sushi (rice topped with fish). Sashimi, a slice of high quality fish meat. How hard can it be? I couldn't get them right. Never tried again. Paying someone with better skills to do it (take out). I can make though tuna carpaccio (Italian sushi?) and tartare.
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you!

    Your right, there are so many combo's that you can come up with.

    Thanks Charlie!

    I really hope you give them a try!

    Thanks Gary!

    I'm with you, I like Salmon & tuna the best too.

    Thanks Chris,

    We do like to spend the day making stuff from scratch.

    If your ever in the area on vacation, your certainly welcome to stop by.

    I'm sure we could come up with something to eat & drink.
    Thanks Case!

    I grew up in the 60's, everybody knew how to roll a joint.

    Just like making sushi!

    Thanks a lot Jay!

    Thanks JJ!

    That sounds like a lot of fun.

    It's funny, but everyone says they don't like raw fish so I usually only make a few for myself.

    Then guess what, all of a sudden they want to try it & I don't get any.

    So from now on I think I'll just do half & half, and I bet the fish is gone first!

  11. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Wow !! Al, I've though of making sushi before but never have. I will be trying this for sure, thanks for the post !
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Justin!

    I hope you give these a try!

  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you so much!

    Somehow I missed your post!

    I think you should give it another try.

    Practice makes perfect!

  14. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Very nice presentation on the sushi Al.

    I really like sushi but my wife is not that big on it.


  15. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    That is a great step by step Al,I have been making them for years never thought of posting it.Point for you

  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Al, Nice thread, we make ours exactly as you although not always California roll.

    Why do people think sushi is eating raw fish? When I mention sushi, many will turn up their noses until they are convinced to try it and find there may be no fish or meat of any kind in it. I’ve learned not to even mention the seaweed/nori wrap. LOL

    The knife I use for sushi only is sharpened on one side only, flat on the other, learned that from a sushi chef in Spokane.

  17. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    It's because people have been misinformed on the terminology. Sashimi is raw fish. Sushi can be raw or processed fish or no fish at all.
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Rick!

    I guess it's an acquired taste, but most who try mine seem to like it.

    Thanks Richie!

    I wasn't sure if any of the folks on here were making sushi, so I thought I'd post a tutorial.

    Thanks Tom!

    Yea those one sided sushi knives are nice, but most are pretty expensive.

    We just use a real sharp filet knife.

    I agree Case, that is one of the reasons I put this thread up.

    Hopefully someone will give it a try that wouldn't have before seeing this.

  19. Great tutorial. Made these all the time when the wife was prego. I like to mix shredded crab with mayo and siracha. Cooked Shrimp and smoked salmon are also great substitutes for non raw sushi rolls.

    One thing I did learn from a friend, the pickled ginger is to eat before or after each piece to cleanse you palet. i used to put it on every piece, but I think it masks the flavor so I stopped. To each is own though.

    I've made these for a lot of people who turned their nose when they heard the word sushi and now they are eating every roll possible including sashimi. I've eaten a lot more cooked and fried fish in my day that has tasted way more fishy than any sushi or sashimi I have ever eaten.

    I would make these in college and my roommate would always steal them from the fridge. He hates wasabi so I decides to substitute one roll with wasabi instead of avacado. He quit eating them without asking':devil:

    Points to you. Hopefully someone will see this,give it a whirl and change their mind.
    Last edited: Jan 15, 2017
  20. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you Sir!

    I used to eat the ginger between bites of sushi, but I found that I like it better on top of the sushi.

    Occasionally I still eat a piece between bites, but most of the time I like it on top.