Easy to make Sushi. Yesterday we departed Lee Stocking to head back to Georgetown as Mother Nature had plans which would make Lee Stocking user unfriendly. On the way down before heading out the cut into the sound we stopped for a quick snorkel/spearfishing jaunt and scored a large lobster. When we are in the sound all four of our fishing lines are out in pursuit of Mahi-Mahi, Tuna and Wahoo.Yum
Our results this year so far have been mixed, we’ve lost one Mahi, which we actually had aboard, and several others to broken lines. We did land a nice Blackfin Tuna.
As we motor-sailed south with four lines in the water I was constantly checking the lines for weeds, changing lures and trying just about every trick I know to get a fish. After about three hours of fishing we had nothing, that’s why it’s called fishing not catching. I have a vast array of lures with several favorites; it seems the Mahi like green and yellow combinations with tuna preferring red or blue. Each year before departing the states I purchase one or two new lures and a few skirts. This year I purchased a black and dark purplish -red skirt which I had yet to rig. Having tried just about every combination of lures to pass time I rigged up the black and purplish skirt to a silver head with some green and red beads above the hook. I then put my new creation out on the starboard side hand line, went inside and grabbed an orange.
Once back out in the cockpit I began to peel the orange when half way thru the starboard fishing pole began to scream, fish on! I raced over and grabbed the rod while watching a large Mahi jump out of the water and spit the lure out, bummer. However, at that instant another Mahi hit the hand line I had rigged with my new lure, great! Fish on, it took over 10 minutes of fighting before we had the Mahi aboard which also resulted in a mess of tangled lines courtesy of the fish. The first thing I do when we bring a Mahi aboard is get one hand thru its gills and use the other to cover its eyes which calms the fish down. The next step is to administer some rum to its gills resulting in a “done deal”. After taking a photo or two I filet the fish. The final step is enjoying our freshly caught fish with friends. So what better way is there to serve fresh fish than sushi, enjoy.
- 1 cup rice
- 1 cup water
- 1 Tbs rice vinegar
- 1 tsp sugar
- 3 -4 sheets nori (12 in. by 12 in.dried sheets of seaweed)
- ½ lbs sushi grade fish, sliced into long strips (canned tuna is a great substitute)
- 1 carrot
- 1 egg
- 2 Tbs roasted sesame seeds
- Fresh basil or cilantro
- ¼ cups soy sauce (Kikkoman’s is by far the best)
- ¼ cups pickled ginger
- 1 Tbs Wasabi
- The key to great sushi is the rice. Wash the rice with fresh water until water runs clear, this may take 5 to 6 rinsings. Add rice to pot and cook, a one to one ratio of rice and water is best. Once rice has cooked transfer to a bowl to cool, mix vinegar and sugar then mix with rice.
- Beat egg and fry in a greased pan similar to a thin omelet. Slice carrot and egg into long thin strips. A bamboo sushi roller is nice to have but you can substitute wax paper or clear plastic wrap for rolling the rolls. Lay the nori out on the roller with the lines in the direction you plan on rolling up the sushi. Place a ¼ in. layer of rice on ¾ of the nori leaving the top and bottom edges free from rice. Next place the fish in the middle then add two strips of egg and carrots top with cilantro or basil. To roll the sushi use both hands taking the edge closest to you up so the rice meets leaving the rice free edges of nori to complete the roll. Place completed roll in refrigerator while rolling remaining sushi rolls. To get an inside out sushi roll layer the rice on a sheet of wax paper the same size as listed above. Cut one sheet of nori length wise in half and place in middle of rice. Then add fish, egg, carrots and basil or cilantro and roll up as stated above. Take the roll and roll in a plate or cookie sheet covered with the roasted sesame seeds.
- Use a sharp knife to slice ½ in. thick sushi rolls and arrange on serving plate. Garnish with the pickled ginger and soy sauce. The proper way to serve the soy sauce is with the wasabi pinched with your thumb and two fingers into a shape resembling Mt. Fuji.