800gr Sushi Rice
Nori Sheet ( Seaweed )
TRADITIONAL JAPANESE RECIPE: Before you start making sushi, you'll have to understand that sushi is 60% visual. From the beggining, keep it as unprocessed as possible. The more you touch the ingredients, the more you alter the natural appearance and flavor of the sushi.
You can spread the way you want, obviously, but there's actually a very exact tradition of spreading the rice on the Nori. Sushi masters have studied for years to learn the proper technique, but it is mostly a cultural thing. One of the many legend of the profession is that sushi masters can place the rice on the Nori and have all the rice grains laying the same direction. The idea is to spread a tennisball size amount of sushi rice on the Nori WITHOUT pressing enough to squish the rice.
You should see the individual rice grains. What you don't want to see is a pressed block of rice around your roll.
After you have rolled up the sushi rice, nori and ingredients, place a slightly wet sushi mat over the rolled up sushi and press lightly. When you press on the sushi mat, do so evenly and gently. The idea is to lightly press the sushi roll into a square shape. Form a square with your fingers and press on all sides at the same time in the middle, then do the same on the outer edges of the sushi roll and then again in the middle.
When you are ready to cut Sushi, slightly wet the blade of your knife and cut in the middle of the sushi roll. Bring the two halves side by side and cut the two sections into thirds.
Plate your sushi cut side up on a decorative plate or platter. Garnish with wasabi, ginger and serve with a little soy sauce on the side.
|Skill Level:||Time: 10 Minutes|
|Price:||Serves: 4 People|
01 - Place a Nori Sheet on your rolling mat and spread 200gr of cooked Sushi Rice evenly over the Nori by pressing with wet fingertips, leaving a 2.5cm border at the far edge.
02 - Smear a small amount of Wasabi in a line across the middle of the Rice ( be sparing with Wasabi, it's hot! ).
03 - Arrange small portions of your chosen fillings ( in this case, Smoked Salmon slices and Avocado ) on top of the Wasabi in a horizontal line down the center of the Rice.
04 - Roll up the Sushi tightly with the Sushi Mat to form a neatly packed cylinder ( like a fat cigar ).
05 - Squeeze firmly to make sure the Sushi Roll is tightly packed ( be careful not to squeeze too hard or you'll break the Sushi Roll ).
06 - Cut each Sushi Roll into 3.5cm rounds using a sharp, damp knife ( it's important that you re-moisten the knife after each cut ).
Hosomaki (細巻き) – Thin rolls (1″ in diameter), nori on outside, containing 1 ingredient
Chumaki (中巻き) – Medium rolls (1-1.5″ in dameter), nori on outside, containing 2-3 ingredients
Futomaki (太巻き) – Thick rolls (2-2.5″ in diameter), nori on outside, containing 4-5 ingredients
Uramaki (裏巻き) – “Inside-out” rolls (nori on the inside – like California Roll)
Temaki (手巻き) – Cone-shaped hand rolls
|Written by: Uncut Recipes||Disclaimer|
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