By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Maki Sus
- Avocados Slices
- Cucumber Slices
- Fish
- Miso Soups
- Pickled Radishes
- Sake
- Seaweeds (nori)
- Squashes
- Sushi Rice
- Vinegared Ginger
- Wasabi
- Chopsticks
Step1
Use a table that is low to the ground.
Step2
Provide pillows as chairs.
Step3
For each person, set out a large plate, a small plate such as a saucer, a steamed facecloth and chopsticks.
Step4
Set out two to three plates of prepared wasabi and vinegared ginger.
Step5
Provide one or two bottles of soy sauce.
Step6
Cut fish into sashimi slices and arrange them on large platters.
Step7
Provide other fillings, such as cucumber slices, avocado slices, squash and pickled radish.
Step8
Provide side dishes such as sunomono (pickled octopus), edamame (fresh green soybeans boiled in salted water) and miso soup.
Step9
Cut nori (seaweed) into 4-by-4-inch squares and stack onto two plates.
Step10
Provide shari (sushi rice) in a large wooden bowl.
Step11
Provide sake (rice wine) or Japanese beer.
Step12
Pass around the nori, rice and fish and have each person assemble his or her own sushi rolls.
Comments
lonniemac said
on 3/16/2008 It's a lot of prep, so be sure to invite enough people who are interested in making and eating sushi to create a critical mass--at least 6-8.
lonniemac said
on 3/16/2008 Be sure to invite enough guests who are interested in making sushi or learning to make sushi to make a critical mass, or you'll wind up making all of it yourself.
fashionruff said
on 9/23/2007 a lot of sushi also contains cream cheese,or carrots and it is also wise to have a sweet-soy sauce made.
Anonymous said
on 8/8/2006 Many western sushi bars feature rolls that are slathered in exotic sauces to make them visually appealing and tastier to the American palette. Most of these sauces are mayonnaise based and feature mixtures of miso paste, mirin, vinegar, red chili paste, garlic, and sesame oil - They are usually left white or are died with dark red food coloring to make them look more visually appealing.
Anonymous said
on 12/12/2005 Make sure to have a sharp Chef's knife.
Also, it's good to have a big bowl of water to dip your hands and knife into to keep them non-sticky after dealing with the rice.