Hey guys! These couple of days, my mom and I have been making sushi for dinner and I wanted to share how we prepared it. Here are some of the steps we took:

1. For sushi making, the rice must be mixed with vinegar to help ensure that it sticks together and doesn’t break apart. I mixed my rice with this Korean vinegar that I got from a nearby Korean supermarket. I also seasoned the vinegar with a little sugar and salt. Add this vinegar mixture in small amounts and just enough to your liking. **Note: Prepare the vinegar separately in small bowl before adding to the rice.

2. Some of the ingredients that I prepared before hand:

Egg Sheets: I made them about 1/2 inch thick. I cut some of it in strips for sushi rolls and some into rectangular pieces for Tamago (egg sushi).

I made them about 1/2 inch thick. I cut some of it in strips for sushi rolls and some into rectangular pieces for Tamago (egg sushi). Surf Clams: You can purchase these in about any supermarket in the frozen section like so. After quickly defrosting, they are ready to eat.

You can purchase these in about any supermarket in the frozen section like so. After quickly defrosting, they are ready to eat. Salmon: We bought the salmon from a local supermarket and put it in the freezer for at least 48 hours to kill any parasites. We deboned the fish as we cut it. You may also purchase salmon ready without bones, but it may be more expensive. (I will demonstrate how I cut the salmon another time)

We bought the salmon from a local supermarket and put it in the freezer for at least 48 hours to kill any parasites. We deboned the fish as we cut it. You may also purchase salmon ready without bones, but it may be more expensive. (I will demonstrate how I cut the salmon another time) Squid Sashimi: I bought already prepared squid sashimi from a nearby Korean supermarket. They were sold in a pack and rolled up. All I had to do was let it defrost and cut the rolls into rectangular strips for squid sashimi sushi. (Clear, white coloured sushi in the first photo)

3. I prepared the sashimi sushi with the help of this rice molder. It helped to keep the rice together and achieve the general shape of what I needed. After using the mold, I still altered it a bit by making the rice pieces more narrow to compliment the size of the fish pieces. I also cut strips of seaweed from the large seaweed roll papers to use it to wrap around the sushi afterwards. **Note: If your seaweed strip does not close properly at the ends, use the cooked rice to make it stick together.

4. For the sushi rolls, I included: imitation crab meat, avacado, celery, cucumber and salmon.

Many people eat their sushi with soy sauce, but I wanted to share with you my new favourite sauce. This is a Korean hot pepper paste that is used to dip your sashimi in, but I use it with sushi as well. I love it! You can get this at a Korean supermarket as well.

Now, it’s ready to eat. Bon appetit! :D….or should I say…itadakimasu! LOL