Filed under: Uncategorized — Administrator at 8:42 pm on Wednesday, April 4, 2007
Rolling Sushi Video
I didn’t get this right the first few times, so don’t get discouraged if you have the same issue. I’ll give you some suggestions on sushi making, but you must decide what works best for you. I highly recommend this sushi set. It’s very inexpensive and comes with the bamboo mats you’ll need to roll your sushi. The book is fun to read too, even if you don’t eat fish. If you don’t want to buy this, you can probably find everything you need at a local asian market.
The rice can be difficult to get right. If your rice comes with instructions on how to cook it, follow those. If your bag doesn’t (they usually don’t), then use one cup of water for every cup of rice (1:1 ratio). Remember, my recipe is one of many. There are many variations.
Yields: 2 rolls, 4 small rolls (This recipe can be cut in half)
INGREDIENTS
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 nori sheets, cut in half
- Filling (My favorites are asparagus, avocado, carrot, & lettuce)
- Low-Sodium soy sauce for dipping
- Wasabi & Ginger (optional)
EQUIPMENT
- Sharp Knife (wet)
- Non-metallic bowl
- Spatula (flat wooden spoons are the best… they come with many sushi sets)
- Rolling Mat
- Cutting Board
- Plastic Wrap
- Chopsticks (fun, but optional)
DIRECTIONS
- Wash rice throughly (no cloudy water). Cook according to label. If no directions are provided, put an equal amount of rice and water in saucepan (one with a tight-fitting lid). Bring to boil, cover, reduce heat to a simmer. Allow to cook for 15 minutes. Remove from heat and allow to stand covered for 15 more minutes (do NOT take the lid off or your rice will be ruined).
- While the rice is cooking, stir together vinegar, sugar and salt until sugar desolves completely.
- Put rice into a non-metallic bowl. Stir in vinegar mixture. Allow to cool to room temperature. (Note: Use a wet spoon to scoop out rice. Keep spoon wet when spreading. This prevents sticking).
- Lay out bamboo mat. Cover with plastic wrap (optional, but great for beginners). Place 1/2 sheet of nori on top of that, shiny side down.
- Spread handful of rice out in semi-thin layer, leaving about 1/4 inch of nori exposed on each side. Place filling in center of rice, or a little towards you.
- Gently roll with even pressure until roll is formed (video available above).
- Place roll on cutting board. Grab a sharp knife (wet) and slice into bite-sized pieces.
- Serve at room temperate with soy sauce, wasabi and fresh ginger.
Variation: If you would like to try making an inside-out roll, it’s VERY easy. Once you spread the rice evenly on the nori, carefully flip onto its other side. For this version, plastic wrap is recommended. When cutting, leave the plastic wrap on roll. It should peel right off when you’re done cutting.
Rating: 
5 out of 5 penguins went CRAZY over this fun recipe!
