You know I am a sucker for a good pun- especially a Jew pun. So obviously Jewshi is a must make! Tee hee I can’t stop giggling- how did I not think of this earlier?! I went with a bagel theme- lox, cream cheese and a caper mayo. Delish! I think I need a bit of practice in making my sushi look as good as it tastes, but bare with me here.
Now where did I get the idea for Jewshi in the first place you may ask? Good question my friend! Last week I spent a few days frolicking around San Francisco and Sonoma. It. Was. Awesome! Seriously the best vacation I have been on since Spring Break in Cancun ’10, and with a lot fewer Mexican pool boys and clementinas. I guess I’m growing up! I got to spend time with some quality college friends, and some quality California wine. Here are a few internet appropriate photos from my trip!
Full House-esque houses!
Anyhoo, I got into town a little earlier than my friends, so I wandered around town by myself. One of my favorite things to do is explore a new city alone! I stumbled into Chinatown and found a fab sushi set for only $5. Jewshi was born! I also picked up these precious chop sticks.
I like to think of these as the mullet of chopsticks. All business in the front with those classy flowers, and party in the back with neon pink! And perfect for eating homemade sushi. Here is all you need for your own sushi. I adapted mine from this recipe, changing it for brown rice and Jew-inspired ingredients. Brown rice = healthy = more calories for wine!
Now time to make the mayo! I will fully admit I HATE mayonnaise. It is seriously the only food I don’t like. But something happened in culinary school. When you make your own mayo a few dozen times, with different seasonings, and are forced to taste test, it suddenly isn’t so horrifying. I’m not going to go so far as to say I like mayo, but it doesn’t make me throw up in my mouth anymore. Progress! You can make your own mayo or buy some and add chopped capers. First mix water, lemon juice, egg yolk and mustard together. Then very slowly drizzle in oil while whisking briskly. Mayo making is a workout! Lastly, season with salt, pepper, more lemon juice and chopped capers.
Now time to assemble! I found this bamboo mat in Chinatown, but you can roll your sushi with a towel too. Bake a slice of seaweed in the over for a minute so it is flexible. Spread the rice on top and then put your toppings in the center of the roll.
I thought I could roll up my sushi no problem. I mean I went to college- I got this! But turns out I should have watched a YouTube video or two. Oh well. Roll up your sushi, garnish with sesame seeds and nosh away!
- ⅔ cup uncooked short-grain brown rice
- 3 tablespoons rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon salt
- 4 sheets seaweed sheets
- ½ cucumber, peeled, de-seeded and cut into strips
- ½ red onion, cut into thin strips
- 8 ounces cream cheese
- 6 ounces smoked salmon
- 1 egg yolk
- 1 teaspoon mustard
- 1 lemon
- Olive oil (about 1 cup)
- Salt and pepper to taste
- Sesame seeds
- In a medium saucepan, bring 1 cup of water to a boil. Add the rice, stir, cover, and reduce heat to a simmer for about 40 minutes.
- While your rice is cooking, mix the rice vinegar, sugar and salt and a small bowl and combine with rice after it is cooked.
- Preheat oven to 300 degrees F. Heat your sushi sheets for 2 minutes on a baking sheet until they are warm and flexible.
- Center one sheet or seaweed on a bamboo sushi mat or towel. Wet your hands and spread on a thin layer of rice on the sheet.
- Then arrange ¼ of the cucumber, lox, onions, and cream cheese in a line down the center of the rice. Lift the end of the mat, and roll it over the ingredients, pressing down gently. Roll it forward to complete the roll. Repeat with the other rolls.
- To make your mayo, mix ½ teaspoon water, 1 teaspoon mustard, 1 egg yolk and about 10 drops of lemon juice. Then very slowly whisk in the olive oil. Season with salt and pepper to taste, chopped capers and more lemon juice.
- Cut the rolls into six pieces, garnish with sesame seeds and serve with caper mayo!
- Cut each roll into 4 to 6 slices using a wet, sharp knife.