|My first attempt ever at Sushi (and not looking too bad if I do say so myself!!)|
And here's how I did it......
|And this is how sticky the rice gets.... use a bowl of cold water to rinse your hands to remove the grains.|
|Unlike the Kotobuki rice, Haruka rice doesn't require any rinsing, and has a much shinier appearance to the grain. Both varieties gave the same end result though (although this one had more of a bite to it).|
|Add the required filling to the rice, spreading the flavours evenly.|
|Using the mat, roll the seaweed into a long sausage shape; keep rolling and applying pressure until it is of a firm, dense texture. The seaweed sheet becomes quite elastic and pliable from the moisture of the fillings, so don't be afraid or it.|
Cut the sushi roll down the middle.
|Match the ends of the roll, and trim off the rough edge. Presentation is everything!!|
|et Voila (don't know the Japanese equivalent), here's the sushi. Add a dab of soy sauce, fish sauce, chilli sauce, etc for dipping. Yum, a nice, healthy meal - much more filling than it looks.|