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Katie Wiley
@thekitchenwild

8,867 followers

OREGON COAST SUSHI • Fresh Caught Dungeness Crab Roll • Cockle Clam Tempura Roll • Oregon Albacore Tuna Salad Roll Truthfully, I didn’t have high hopes for this sushi - I mean, people spend their whole lives perfecting the art of sushi making so when I made this for the first time it was pretty much all for a fun challenge of trying something new but by some absolute miracle these sushi rolls were a total success! Not only do they look like sushi but the flavor was totally on point! Combining those traditional sushi flavors with the freshest Oregon coast seafood and seaweed harvested from the exact location as those cockle clams and from the same bay as those Dungeness crab. A true bay-to-table experience I would highly recommend! Sushi Rice: Ingredients: * 2 cups sushi rice (I use premium grade Nishiki rice found at Mai’s Asian Market in Newport) * 2 ½ cups water * ¼ cup rice vinegar * 1-2 Tbsp. sugar * 1 tsp. salt Directions: * Place sushi rice in a fine mesh strainer and rinse rice under running water until water runs clear. * Bring water and rice to a boil, reduce heat to a simmer, cover the pot with a lid, and simmer for 20 minutes or use a rice cooker or Instant Pot set on “rice” setting. * In a separate small saucepan combine vinegar, sugar, and salt over medium heat. Stir until sugar and salt have dissolved. * When rice is cooked, transfer it to a large bowl and then pour the seasoned vinegar evenly over top. Toss until the rice is well coated using either a rice paddle or a silicone spatula. And be careful not to smush the rice, gently fold it until it's evenly mixed. * Cover the rice with a damp paper towel to prevent it from drying out and let it sit until it has cooled to room temperature. . . . . . #oregoncoast #sushi #dungenesscrab #clams #albacore #tuna #sushitime #sushiroll #sushilovers #seafoodlover #seafood #oceantotable #eatwhatyoucatch #realfood #knowwhereyourfoodcomesfrom