Monday, 23 September 2013

Sushi Time

*sushi nori*white wine vinegar or japanese vinegar*large glass or wooden dish*fanning implement such as a magazine or fan

Ingredients (makes 5 large rolls)

for the rice -

- 300g sushi rice
- 580ml water
- 50ml white wine vinegar or japanese vinegar
- 3 tbsp caster sugar
- 1 1/2 tsp salt

for the filling and sushi -

- 5 sheets sushi nori seaweed
- any fillings you so desire -
finely sliced carrot
finely sliced cucumber
finely sliced mushroom
finely sliced spring onion
chopped avocado
smoked salmon
sliced seafood sticks

1. Start by washing the rice in a siece until the water runs clear. Then pour the rice and the cold water into a medium saucepan with a clear lid (do not remove the lid). Cook the rice on a high heat until the water is boiling and bubbling, then turn the heat down 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 it to stand 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 cold rice in a smaller square within the middle. You can do this using a wooden spoon, or your hands, dipped in a little water and vinegar (so the rice doesn't stick to them). Leave a 2cm gap on the top and bottom and go close to the edge on the sides. Next, put your fillings a little below the half way point (not too much or it will overflowO 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, dab 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. Absolutely delicious!

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