Make your own sushi!!


Things you'll need to make sushi

A bamboo mat
sushi rice
and filling (fish or vegetables)

  1. The rough side of the nori

Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough.  The nori should lay on the rolling mat with the rough side facing upwards.

2. Getting busy with rice

Get your hands wet, and make about a handful of rice to a ball of rice.  It's important to keep your hands wet while working with sushi rice because it is sticky.  When working with nori though, you should keep them as dry as you can.  That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand towel nearby when making sushi.

3. The spread

Gently put the rice ball in the middles of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered.  Later on, the margins need to be empty of rice in order to close the sushi roll properly.  Be careful not to compress the rice, but merely spread it over the nori.

4. Can you fill this?

Now it's time to place a slice of fish on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus etc)

5. Commence the rolling sequence

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten from above.

6. Continue the rolling sequence

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori.  Put pressure on the roll from all three sides at all times, especially on stops to allow it to roll tightly.

7. And cut

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per rolls.

Best served with soy sauce, pickled ginger and wasabi!


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