Sushi "Recipe"
I denote "recipe" because after you have the rice, your imagination is the limit! Rolling takes a little practice, but once you get it, you will have so much fun.
Equipment
- Sushi Mat
- Big Sharp Knife
Ingredients
- 2-3 cup cooked sushi rice
- 10 sheet nori
- thinly sliced vegetables, fish or toppings you choice!
- sesame seeds for rolling or garnish
- fish roe optional - for rolling or garnish
- picked ginger (gari)
- wasabi
Instructions
Maki sushi
- Lay nori sheets out on a flat surface
- Wet fingers and distribute cooked sushi rice across nori sheets, about a half-centimetre thick on the front half of the nori sheet. This is one of those personal preferences. I like my rolls a little thinner, but depending on the size of the roll you prefer, you can do however you like. Run rice as close to edge of the nori sheets as possible.
- Once rice is spread out, place toppings (veg, fish, etc) about 2 cm (1 in) from the close edge (rice side).
- Wet fingers and roll from rice end up, making as tight as possible, going from bottom to top, sealing off top side with a bead of water (effectively glueing two layers of nori together with natural adhesion).
- This step can also be done using a sushi-rolling mat, but for smaller rolls, this is totally optional.
- Slice into rolls of desired size using wet, very sharp knife.
Nigiri sushi with sashimi
- Wet fingers/palms of your hands, grab a small ball/small spoonful worth of cooked sushi rice. Warm rice helps slightly to keep everything together.
- Optional: small bead of wasabi along top side of nigiri.
- Place sashimi or other ingredeint on top of nigiri ball.
- Serve with wasabi, soy sauce and picked ginger
Notes
Rolling tips:
Of course, rolling with a mat is the nicest option, but I’ve even done with parchment paper, plastic wrap or with just nori. Either way, make sure your fingers are wet (I keep a small bowl of room temp water next to my rolling station at all times) in order to avoid rice sticking to your hands.
Load with wet fingers; cut with a wet knife!
For nori, large sheets are nicer to roll with (fewer finicky ends to chop off) but half-sheets are fine too.
The key message here is do whatever you think tastes good!
Load with wet fingers; cut with a wet knife!
For nori, large sheets are nicer to roll with (fewer finicky ends to chop off) but half-sheets are fine too.
The key message here is do whatever you think tastes good!