Kona Kampachi Sushi

One of my favorite things to eat is sushi. Although I’m half Japanese, I was a wimp and didn’t try sushi until I was in my early 20’s. I was always afraid of eating raw fish, but after my first taste, I was hooked. With all the different things I cook and bake, I’ve never made sushi until the other day. I had the perfect opportunity to make sushi with the Kona Kampachi (Yellowtail) so I figured it was time. Of course, I winged it as usual, and ended up with a ridiculous amount of cut veggies and not enough rice. Who woulda thought it took so much rice (and so little veggie) to make sushi? I really wanted to make Nigiri-Sushi, but I ran out of rice before I got to it. Oh well… we still had more than we could eat.

To be honest, I’m not sure if I’ll make sushi again, as it was really quite labor intensive. We also have a little family owned Japanese/Thai restaurant close to our home that has fantastic sushi. I try to go there at least once a week to cure my sushi cravings. However, the flavor was unbelievably good. The fresh Kona Kampachi with the just cooked rice… you can’t get that, even in the best Sushi restaurant. OK, maybe I’ll make sushi again if I have an amazing piece of fish that warrants home made sushi!

Kona Kampachi Sushi Recipe

5 pieces Nori (seaweed)
5 c sushi rice (see recipe below)
julienne strips of veggies, red pepper, cucumber, asparagus, etc
6 oz Kona Kampachi, cut into long thin strips
wasabi paste, to taste
pickled ginger

1. Place Nori on bamboo rolling mat, shiny side down. Place one cup of sushi rice on the nori and using wet fingers, spread it almost to the edges. Create a narrow groove in the center of the rice and streak a little wasabi down the center. Lay one strip of fish and several veggies in the groove.

2. Grasp the mat with both hands, with thumbs underneath, and press lightly on the filling with the fingers of both hands. Roll the mat around the filling into a log. Carefully remove the mat and place the roll on a cutting board. Cut across the roll, into individual pieces. I personally prefer mine to be smaller so its easier to eat. Serve with soy sauce, wasabi and pickled ginger.

Sushi Rice Recipe

2 c short grain (sushi) rice
2 c water
1/2 c sushi vinegar
cold water for washing rice

1. Soak rice in a bowl of cold water. Stir rice around in the bowl with your hands and strain. Repeat the process, washing the rice back in the bowl for approximately 5 minutes until the water is no longer cloudy. Leave the washed rice in the strainer and let it sit draining for 30 minutes to drain and dry.

2. Place the washed and drained rice into a heavy bottom medium size pan. Add the water, cover tightly and bring to a boil. Reduce heat to medium and let simmer for about 15 minutes. Turn off the heat and let stand covered for another 15 minutes. Fluff rice with a spatula or bamboo paddle and let sit again for about 15 minutes.

3. Transfer rice to a large non-metallic bowl and sprinkle the sushi vinegar over the rice. With a large spatula, scoop the rice and gently stir back and forth to incorporate the vinegar. Be careful not to smash the rice. Fan the rice for a minute or two with a piece of cardboard or paper fan stirring a few times. Cover the rice with a clean wet towel and let sit for another 15 minutes until rice is at room temperature.

Serves 4 as main course or 8 as appetizer

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