Sunday, 6 February 2011

I have made my own Vegetarian Sushi - It's Easy when you know how - Find out how to make sushi online !

My first attempt ever at Sushi (and not looking too bad if I do say so myself!!)
And here's how I did it......

I tried two different sushi rice types, Haruka and Kotobuki.  Both are cooked using the same measurements and techniques; basically its 1 cup rice to 1.5 cups water; bring to the boil in a large pan, then simmer until the water has evaporated (approx. 8-10 mins); leave covered in the pan to cool.  The rice is used at room temperature.  If using a seasoning for the rice, it should be stirred through whilst the rice is still hot, otherwise it will lose its consistency / stickiness.

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).

Just some of the ingredients used as fillings:  cucumber, ginger, chilli (a personal preference), wasabi sauce, japanese radish, lemon and lime.  Obviously fish or meats would be good; egg strips were popular in Japan; and we even ate a sweet sushi, rice wrapped in a pancake rather than seaweed with a maple syrup type sugar sauce poured over.

Using a bamboo mat for rolling (although a silicone baking sheet would be just as effective), place the seaweed sheet so that the glossy side faces down - the rice is placed on the rougher looking side.  To spread the sticky rice, rinse your hands in cold water, scoop a handful of rice into a ball, then spread the rice by pushing it to cover the seaweed.  The thinner the layer of rice, the easier it will be to roll up.  Another tip:  cover your bamboo mat in clingfilm or a bag to stop the rice sticking to it, and to give a cleaner finish.

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.