I recently took a sushi making class with my husband on one of our rare date nights since having Karsyn at a place in Portland called Hip Cooks and thought it would be fun to do a Make your own sushi night for my birthday. So I made mini green tea "sushi" cakes and bought some mochi. I also bought some delicious Sake from SakeOne in Forest Grove and green tea.
We made sauteed shitaki mushrooms with Mirin wine
Edamame with seasalt and a little hot chili oil
Cucumber spicy tuna roll appecizers (Use English cucumbers -they have less seeds and the skins are edible)
And had a variety of ingredients including hearts of palm, red and yellow peppers, nori paper, wasabi, seasame seeds, Gari (pickled ginger), soy sauce, Roe, bamboo shoots, baby corn, cucumber, avacado, carrots, Kani(crab), Hotatagai (scallops), Magura (tuna), Ebi (shrimp), Sake(Salmon) made a big bowl of sushi rice and let everyone make whatever they wanted. It was a lot of fun.
How to make Sushi rice
Use only short grain Japanese rice, or sushi rice "sticky rice". Measure out how much rice you need. If you want 8 cups of cooked rice you will use 4 cups of dry rice with an equal amount of water. Rinse it well-until the rinse water is clear. I used a rice cooker, but it can be cooked on the stove top on low. Once it is done cooking pour out onto a shallow bowl (preferably wooden-to help wick away moisture. Be sure to fan the rice as you transfer it from the cooking container to a non-metal bowl. When it is cool, dress the rice with a light spritzing of seasoned rice wine vinegar, or, if you were one of those types who found his/herself using lots of water to apply the rice to the nori, perhaps you would like to prepare the dressing and use it instead of water to dip your fingers into. If you cannot find seasoned rice wine vinegar you can make it using about 1 cup of rice wine vinegar with about 3 tablespoons of sugar for every 8 cups of cooked sushi rice. Treat your rice gently, and do not over mix when introducing the dressing to the rice. Mix with a spatula and cut the vinegar into the rice (chopping motion)
Spicy tuna for Rolls
Tuna (can use ground or cube)
1/2 tsp seasame oil
1 tsp soy sauce
Chili oil/chili flakes to taste
3 tsp chopped scallions
1/2 tsp each black and white sesame seeds
wasabi mayonnaise or wasabi powder mix with a touch of water to taste