SUSHI MAKI

Apparently it takes 10 years to learn to be a Sushi Master, or if I teach you, 10 minutes!  You'll find the special ingredients and rolling mat in a large supermarket or Asia shop. 

Go on...have a go...

 

Ingredients

 

for the rice

1 cup Japanese glutinous rice

1½ cups cold water

for the rice dressing

3 tbsp rice vinegar

1 tsp salt

1 tbsp sugar

example fillings

cucumber

carrot

fresh/smoked salmon/tuna

avocado

spring onion

red pepper

wrapping

4 sheets nori (roasted seaweed)

2 tbsp toasted sesame seeds

for serving

wasabe paste

pickled ginger

soy sauce

You'll also need a bamboo rolling mat

 

                                            Method                                           

 

to prepare sushi rice

Rinse the rice thoroughly using a sieve

Measure 1½ cups cold water into saucepan. Add rinsed rice.

  Cover pan with a tight fitting lid and simmer gently over a very low heat for 15 minutes or until water as been absorbed.

Meanwhile, combine dressing ingredients in a  bowl and stir until salt and sugar have dissolved in the vinegar.

      Turn out rice on to a baking tray and spread out to cool.

  

Pour the dressing over the rice and mix gently

  Cut vegetables and fish into very thin, long strips

     

 Take bamboo rolling mat. Place nori sheet on top, shiny side down 

and with perforations running east/west

    Using a wet hand, cover ½ nori sheet with an even layer of rice, making sure the side edges are covered

  Lay fillings along centre of rice

Using the bamboo mat, roll up the maki so the filling is surrounded by rice

Roll up tightly to prevent fillings falling out

OR

cover the bamboo rolling mat with plastic wrap.....

and then using a wet hand, cover the whole sheet with rice 

(and optionally 1 tbsp toasted sesame seeds)

Press the rice into the nori before gently turning it rice side down

Lay the fillings along the nori and roll up, this time with the rice on the outside

Peel the plastic wrap away from the mat and use it to seal the rice on the outside of the roll

    Place on to a chopping board and slice into 8 pieces

Serve with soy sauce, pickled ginger and spicy wasabe!