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!
sushi_01.jpgsushi_02.jpg
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_03.jpg

sushi_04.jpg

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

 

No Comments

  • Jen 9 YEARS AGO

    Looks good! But I agree, sushi is so labor intensive to make that I’d rather just order it from my favorite, local place. It’s fun to make with friends though.

  • Tempered Woman 9 YEARS AGO

    My daughter and I are total sushi addicts. And yes~ I agree that sushi is best made when you have some amazing fresh fish to use and lots of friends over for a sushi rolling party! Of course it also helps if you have some great sake to share and it should flow freely…

  • Katie 9 YEARS AGO

    Oh Candace — yellow tail is my FAVORITE. this is SO *my* food porn. Mmm…

  • Kristel 9 YEARS AGO

    Mmm…I love sushi. Nice job on this one.

  • melissa 9 YEARS AGO

    oh god. fresh yellowtail. *dying* sushi is heaven for me. I even decided I’m doing omakase this year for my birthday. have you ever done it that way?

    I have a mat and book at home, but haven’t tried making it yet. I like nigiri more than maki though and would probably try that first.

  • steamy kitchen 9 YEARS AGO

    Hey guys, just found your blog. Keep up the excellent work – love that your talents mesh so perfectly for a food blog.
    -jaden

  • ieat 9 YEARS AGO

    Love the pics! The chopsticks really give that sense of depth.

  • matt wright 9 YEARS AGO

    Awesome blog guys – this is my first visit, and I love it.

    I am interested as to whether you bought the Kona Kampachi, or they sent you a free sample.. Seems like a lot of bloggers out there are getting sent samples from them. Everyone is raving about the fish, I really cannot wait to try it.

    Great job with the photographs. Really shows off how fresh the fish is.

  • peabody 9 YEARS AGO

    It does take forever. But it is something everyone should make once in order to appreciate those who make it everyday.

  • Jescel 9 YEARS AGO

    congratulations on your latest feat! now you really a full-fledged japanese! lol..(just kidding). good job on the sushi.. maybe you were eating the rice along the way that’s why you were short? ;oD

  • Hillary 9 YEARS AGO

    Those are such great photos! I still need to make my own sushi someday but I don’t know where to get good fresh sushi fish.

  • Virginia 9 YEARS AGO

    Candace can I come and live with you? You make the most amazing foods… I drool just looking at your blog! When I don’t have two kids driving me up the walls (well I’ll always have them but when they get older-lol) I’ll try making sushi because it looks SO yummy!!

  • Jasmine Marie 9 YEARS AGO

    YUM!!!

  • Allison 9 YEARS AGO

    mmmmmmmmmmmm sushi is really all I can say.
    Amazing. And the photos are sooo beautiful!
    I’ll be living in Japan this Summer, and now I’m all excited about allll the sushi I’m going to eat!!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

Latest Instagrams

Follow ishotthechef on Instagram!

Subscribe

There are 2 easy ways you can
subscribe to this blog, RSS Feeds or
via Email.

Elsewhere

Also make sure to keep in touch with me on Facebook, Twitter & Pinterest.

Scroll to top