With Jordan Rubin
By Victoria Brown: Before you finalize your food plans for the Super Bowl – wings, chili, guacamole – why not add in something new – sushi. Yes, that’s right – sushi!
“I prefer my fish cooked, thank you. No raw fish for me.”
If this is the first thing that crosses your mind when you think of sushi then think again. Sushi doesn’t have to have raw fish, there are plenty of variations using cooked seafood, tempura, all manner of vegetables even cream cheese! Jordan Rubin, chef at the new Middleton restaurant Maggie’s Farm, recommends trying his California roll recipe, which uses cooked crab meat: “It’s great cause it’s fully cooked, so if you are not ready to try the raw fish, this is something you could definitely start with.”
The California roll, as the name suggests, was developed in Los Angeles to suit the tastes of the local market. But this was not initially about an aversion to raw fish, although that probably has a lot to do with its widespread popularity. According to the California Rice Commission, who detail the history of sushi in the US on their Sushi Masters website, “the California roll was created to substitute for a maki roll made with toro (fatty tuna).” Its creator, Chef Mashita at Tokyo Kaikan restaurant, substituted avocado for toro when the fish was out of season since it was thought to have a similar texture and flavor. They also highlight that the uramaki (inside-out roll) was created in America because, when sushi was first being popularised in the 1970s, “Americans had trouble eating the seaweed wrap called nori … they preferred not to see the seaweed.”
“OK, but making my own sushi? Really? Wouldn’t it be easier to buy it from the store?”
Sure it would be easier, but it wouldn’t be nearly as fun. And, as Rubin demonstrates, it really isn’t as hard as you might think. You just need to buy a sushi mat for a few dollars, some wasabi, soy sauce and make sushi rice with rice wine vinegar. Plus, if you are making it yourself you have the freedom to experiment with all manner of fillings and condiments. Like Rubin says, “we’re making this at home and we can do whatever we want.”
Sushi is a great party food because it can be easily eaten with your fingers (forget the chopsticks!). Just plate it up on a serving platter alongside the traditional accompaniments of wasabi, soy sauce and pickled ginger, like Rubin, and let your guests do the rest.
Note: The sushi supplies such as the rolling mat, nori seaweed paper and wasabi are readily available in supermarkets, major chain stores and online.
