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When Carrie and I first began dating, we used to enjoy hosting Sushi Making Parties with a small group of friends. It was something a little out of the ordinary. It was a way to enjoy great food, engage in fun conversation, and spend time with friends. Since having children, we haven’t hosted a Sushi Making Party, but we thought it would be a great way to enjoy watching a football game at home, so here’s my Sushi Tailgating Party!
The fun part of a sushi making party is that your guests can create their favorite flavor combinations to perfect a delicious sushi roll, but here’s a list of some of the basic ingredients to get you started:
- Sushi rice (recipe below)
- Raw fish – tuna, salmon
- Cooked seafood – shrimp, imitation crab
- Raw vegetables – cucumbers, carrots, avocado
- Toppings – wasabi, sriracha, sesame seeds, soy sauce, spicy mayo (recipe below)
- Nori seaweed sheets
Now let’s get started!
We sliced the vegetables into matchstick-sized pieces that can easily be added to your sushi rolls. If you want to really make some funky combinations, try adding fruit as well. Mango, pineapple, and green apple slices are all delicious additions to sushi rolls. Slice your raw fish into smaller pieces as well. Make sure your purchase sashimi-grade fish so that you know it’s the best possible quality.
SUSHI RICE RECIPE
To make enough sushi rice for about eight to ten rolls, combine 4 cups of short-grain sushi rice and 7 cups of water in a large, covered pot. Bring to a boil and reduce to simmer until all the water has been absorbed by the rice. It will be softened through and sticky. While the rice is still warm, add 1/2 cup of rice wine vinegar, 1/4 cup of sugar, and a teaspoon of salt. Stir the rice and allow it to cool completely.
When you are ready to prepare your sushi, lay the seaweed shiny side down on a sushi rolling mat. Wet your finger tips and grab a handful of the sushi rice, place it in the middle of the seaweed, and spread it until it covers all the seaweed except maybe an inch at the top.
SPICY MAYO RECIPE
Spicy mayo is our favorite addition to sushi. To make the spicy mayo, combine 1/4 cup of mayonnaise with as much sriracha as you like. We like our food spicy, so we add at least a tablespoon of sriracha. If you’ve never tried sriracha, it is a delicious Asian hot sauce with a slight garlic flavor.
To make the sushi roll, place different combinations of ingredients from end-to-end in the center of the rice. Here are a few suggested combinations:
- Combination #1: Shrimp, spicy mayo, cucumbers, avocado, carrots, cream cheese
- Combination #2: Raw salmon, cucumber, avocado, spicy mayo, sriracha, sesame seeds
Beginning at the end closest to you, roll the sushi tightly. You may want to use the mat to help you roll, or you can just use your fingers to carefully roll all of the ingredients. The end without rice will be the bottom of your sushi roll.
Using a sharp, serrated knife, slice your sushi roll into eight even pieces. We found these fun football-themed trays to serve our sushi. Your friends can each make different rolls, and you can mix and match different pieces so that you try all the delicious combinations! In case you didn’t already know, sushi is great for sharing. Oh, and don’t forget to add a little wasabi for extra heat.
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CARROT GINGER DRESSING RECIPE
One of my favorite things to enjoy with sushi in a Japanese restaurant is a nice salad with Carrot Ginger Dressing. Here’s how you can make it at home!
- 3 carrots, peeled and chopped
- 2 T fresh ginger, peeled and chopped
- 1 small shallot, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1/4 cup rice wine vinegar
- 1 T low-sodium soy sauce
- 2 t sesame oil
- 1/4 cup vegetable oil
- 1/4 cup water
Directions: Place all ingredients in a high-speed blender until a puree forms. Serve over salad. This made enough dressing to store some in the refrigerator after.
Serve your custom-made sushi rolls and Japanese-inspired salad in fun, football-themed dishes and chopsticks at your next tailgating party! Your guests will enjoy a new twist on tailgating food.
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