Saturday, 2 March 2013

Making Sushi

*sushi nori *sushi rolling mat *white rice vinegar *large glass or wooden dish *fanning implement such as a magazine or fan

 Ingredients (makes 5 large rolls)

300g sushi rice
600ml water

100ml rice vinegar
3 tbsp sugar
1 1/2 tsp coarse salt

5 sheets of suchi nori seaweed
any fillings you so desire - 
finely sliced carrot
finely sliced cucumber
seafood sticks

marie rose sauce
finely sliced spring onion
smoked salmon
grated ginger
the list is endless!

1. Start by washing the rice in a sieve until the water runs clear. Then pour the rice and cold water into a saucepan (nothing non stick) with a clear lid on (do not remove the lid). Cook the rice on a high heat until the water is boiling and bubbling, then turn down the heat to very low and simmer for 20 minutes. 

2. While the rice is cooking, you can cut up all the vegetables and prepare for the sushi. The vinegar, sugar and salt mix can be heated while the rice is cooking, and left to cool once it has all dissolved. 

3. When the rice is ready (do not remove the lid), take it off the heat and leave to stand with the lid on for 10 minutes. 

4. Now take the lid off and pour the rice into a large glass or wooden flat dish, if some has stuck to the bottom of the pan, do not scrape it off as it might be burnt. Chop and fold the rice using a flat spatula or flat wooden spoon and gradually add the vinegar mix evenly; fanning the rice as you go so that it cools down quickly. Keep fanning until the rice is cool.

5. Ready to roll! Place one of the seaweed squares onto the sushi rolling mat and start to apply thin layers of rice in a smaller square in the middle. You can do this using a wooden spoon, or your hands dipped in water and vinegar so that the rice doesn't stick to them. Leave a 3cm gap on the top and bottom. Next, put your fillings a little below the half way point (not too much or it will overflow) and start to fold the seaweed over the fillings. The first roll needs to be nice and tight, so push down on the mat and make sure its all tucked in. Once you get near to finishing, dap the seaweed end with water so that it sticks together when you finish the roll. 

6. Get a sharp knife and cut the sushi roll into segments. Eat with soy sauce, pickled ginger or wasabi! DELICIOUS!

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