California chef Kevin Meehan has loved making homemade sushi with his wife and young daughters.
"My wife is Japanese and we love sushi and haven't been able to go to the sushi bar," Meehan, the owner and chef of Kali Restaurant in Los Angeles, told Insider. "So what we do is we make little miniature hand rolls. It's fun for the family, it's delicious, and it's economical as well."
To make the sushi rice, Meehan said he sprinkles in rice vinegar, sesame seeds, and salt to his white rice and "gently folds it in."
"Then put it back in a little Tupperware to keep the heat in so the rice stays warm," he added.
Meehan then takes out big squares of nori paper and turns on his stove to toast them over the fire "real fast."
"A quick wave and it crisps up the nori and gives it a nice shine," he said.
Meehan folds the nori sheets in half, turning the big squares into rectangles. He then prepares the filling, often adding salmon, tuna, avocado, and cucumbers. "Slice the raw fish as best as you can and put it on a platter," he said. "Then julienne some cucumbers, some avocado, some radish, some tuna, and mix it up with a little mayonnaise and Sriracha."
If you don't have easy access to sushi-grade raw fish, Meehan recommends using smoked salmon or fake crab meat.
Making the rolls is a simple process. Lay out your nori paper and "smear a little rice on the bottom," Meehan said. Then, just add your mixture of fish and veggies and it's ready to go. "Dip it in your soy sauce and it's a two-bite thing," Meehan said. "It's super good, I can eat my body weight in it. And it's super cheap too — eating homemade sushi is much more affordable."
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June 06, 2020 at 06:08PM
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