The summer party season is now in full swing! And although you may think that there’s nothing like a summer grill-out, there are many other ways to entertain al fresco when summer heat drives you out of your kitchen. Eco Party Warehouse has a fabulous idea for you! A Sensational Summer Sushi Party!
The Japanese adopted these strange foreign foods to suit their own tastes, shaking it all up with ingredients and flavors both familiar and comforting to them - and doozy! Newly blended cuisine was born.
Don’t get intimidated – rolling sushi is 100x easier than it looks! Your rolls might not come out 5-star restaurant-worthy on the first try but it won’t be long before you’re creations are so pretty you’ll want to Instagram them!
- Sushi rice, recipe follows
Possible filling ingredients:
- Carrot, julienned
- Orange and red bell peppers, julienned
- Cucumber, julienned (Chinese B without seeds, or regular is also ok)
- Scallions, julienned
- Black sesame seeds
- White sesame seeds
- Black sesame seeds/salt combination
- 3 1/3 cups short-grain rice
- 4 cups water, plus 1/4 cup water
- 6 tablespoons rice vinegar
- 5 tablespoons sugar
- 3 teaspoons salt
Step 3: Rinse the rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or a pot with a tight-fitting lid and add 4 cups of water. Over medium heat, cover, and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove the lid, and place a towel over the pot. Replace lid and let stand for 10 to 15 minutes.
Step 4: While the rice cooks, combine vinegar, sugar, and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
Step 5: Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy.
Step 6: Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
Step 7: Complete the experience by serving sushi on completely compostable and fully biodegradable Eco Party Warehouse plates. Our fantastic sushi plates are not only aesthetically pleasing, but durable as well.
Step 9: Enjoy!
We can’t have homemade sushi without some not-so-secret sauces!
Be creative and add anything that floats your sushi boat! There are endless combinations of ingredients, toppings, and sauces to choose from!
Eco Party Warehouse delicious sauces recommendation:
- Spicy Mayo
- Eel Sauce
- Soy Sauce
- Ponzu Sauce
- Sriracha Chili Sauce
Eco Party Warehouse tip:
Create a signature sip. Good sake is always lovely, but cocktails infused with Asian flavors invoke a festive vibe. Or if time is short, reach for something bubbly – beer, ginger ale, sparkling wine, and even Perrier with a twist of citrus or a fruit garnish feels instantly like a party.
We LOVE making this homemade sushi and hope y’all do too!
With a love for life and nature, Eco Party Warehouse!