Summer time means Sushi Sundays. There is nothing better than getting together with friends, drinking sake, and rolling sushi. I am fortunate that my dear friend, Nick, once worked as a sushi chef. He not only is able to help with the prep, but he teaches everyone how to get rolling.

The most important ingredient of sushi night is good fish. Make sure to always use sashimi grade! We have a couple great local spots for fish in San Diego: El Pescador Fish Market in La Jolla and Point Loma Seafood. Some of our favorites to roll with are: ahi, yellowtail, salmon, shrimp and lump crab.

I am always in charge of making the sushi rice. My easy sushi rice recipe calls for the following ingredients:
4 cups rice (short grain white rice)
4 1/2 cups water
1/2 cup rice vinegar
2 tbsp sugar
1 tbsp salt

Wash sushi rice until water runs clear. Add water and let sit for 30 minutes. Cook rice in a rice cooker until done, then let sit for 15 minutes. While rice is cooking add salt and sugar to the vinegar and mix well. When rice is done, gently spoon rice into a large wooden bowl and fold in vinegar mixture.

Once you have your fish and rice, the sky is the limit on the types of rolls you can make! This last party, my friend had just returned from a fishing trip and brought the most amazing smoked trout. It happened to be my favorite fish of the night! Some of our favorite sides to add are: avocado, cucumber, grilled asparagus, roasted jalapeño, bell pepper, siracha sauce, lemon slices and mango.

My favorite sushi roll combo for the night was: smoked trout, salmon, avocado, cucumber and roasted jalapeños!

My favorite sake lychee martini is the perfect pairing with our sushi nights:
3 oz sake
splash of lychee juice
splash of cranberry juice
juice of half a lime
3 leaves of muddle mint
splash of agave syrup

add all ingredients in a shaker, add ice, shake well and enjoy!

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