Monday, 19 December 2011


First cook Sushi rice

1 cup serves 2, 2 serves 4 etc

 After you have cooked the rice remove from heat and stand aside covered for 10 minutes.

 I find this time useful for gathering and preparing the ingredients to be used inside the roll.

 Ingredients can be carrots, lettuce, cucumber, avocado, capsicum, tuna, prawn, crab, chicken etc. Plus Wasabi paste if you like the added spice.

Cut the vegetables into long thin strips and prepare your meat into small pieces.

Recipe based on 1 cup rice: Place rice into non-metallic bowl, Evenly mix in 3-4 tblspn of sushi vinegar using wooden spoon, I used plastic (oops).

Cool rice quickly by fanning.

Lay bamboo mat on bench. I find using cling wrap on top of bamboo mat helps keep it clean and makes for easier rolling.

Place nori (seaweed) shiny side down on bamboo mat.

Spread thin layer of rice evenly over seaweed, leaving 3cm from one edge free of rice.

Place small amount (depending on spice tolerance) of Wasabi in a line and fillings, about 3cm in from other end.

Starting from the end with fillings lift the bamboo mat and begin to roll the sheet.

As your rolling it pull the bamboo away from sushi roll and keep rolling until end meets.

You may need to moisten end of nori sheet so it sticks but I find the moisture from the rice is enough to keep it together.

Completely remove bamboo and cut into even proportions. Serve with Soy sauce.

This YouTube video is just an example of one way to make the sushi roll, but will give you an idea of how it is done.

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