To make sushi, you first need good sushi rice. It's short grain and quite starchy, which helps when you need it to stick together in the roll. Rinse the rice until the water is not so cloudy, and then cook it in your rice cooker (or on the stove - read the package directions for that). When it is done, toss it with rice vinegar (1T per 4 cups of rice) and 1 teaspoon of sugar (if you use seasoned rice vinegar, it has the sugar already in it).
Here are some of the fixings, carrots, scallions, red pepper, and cream cheese. I also made a spicy shrimp mix and put flying fish roe (tobiko) in some of the rolls.
To make spicy shrimp, cook some shrimp (or buy pre-cooked). Chop it quite small and then add 1/2 cup mayonaise and 1 Tablespoon siracha sauce or any other sauce that you like that is hot.
Lay out the rice on the lower half of the roll. Add some scallions, carrots, cream cheese, tobiko (any combination you like!). Gently roll the ingredients inside the nori sheet. Wet your finger and run your finger along that top edge before you get the roll all the way rolled up. The wet edge will then seal itself to the rest of the roll. Cut the roll into sections and you're done!
Here's what they looked like all ready to eat. The red on top is the tobiko.
We ate them with wasabi, soy sauce, and edamame. YUM!
Steve is the one who will have to tell you how to make beer. Here are some of the now empty bottles from the sampling that was done as the new batches were getting made.
Now if we could just get the snow to stop falling and the ice to go out of the lake. The new beer will be ready to drink in about three weeks. We'll see if the ice is out and the dock is in by then.