Towards the end of last year, we learnt how to make sushi rolls from a friend. Tomoko, who is from Tokyo, is here in PennState to learn English. She has a boyfriend from Singapore.Spread rice on nor
i sheet
i sheetStage 1: Prepare sushi rice
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Since rice constitutes more than 80% of the sushi, preparing the rice is a crucial step for successful sushi making.
1. Wash and knead the rice several times until the water runs fairly clear when draining. Set aside for 30 minutes.
2. Add water and cook rice in an electric rice cooker.
3. Once cooked, remove pot from heat. Let it stand for another 15 minutes. Do not open the cover - it is important to retain the heat .
Stage 2: Vinegar Mix
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1. Mix rice vinegar, sugar and salt together in a small saucepan.
2. Heat the mixture until the sugar dissolves, stirring frequently.
3. Remove from heat and let the sushi vinegar cool to room temperature.
Place filling in the center
Stage 3: Mix rice
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1. Put the hot rice into a mixing bowl and add 1/4 of the sushi vinegar solution.
2. Fold the rice using a wooden spatula. Be gentle so as not to break the rice grains.
3. Repeat until all vinegar is used.
4. After mixing, fan the rice mixture for 5 mins to remove excess moisture. The rice is ready when it has a glossy shine and is sticky to touch.
Stage 4: Roll sushi
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1. Use a sushi mat to roll sushi.
2. Place nori sheet (sunny side down) on bamboo mat.
3. With damp fingers, spread a thin layer of the sushi rice over the seaweed. Do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.
4. Place your filling in a center line on the nori sheet. Interestingly, I learnt that the Japanese will never place "four" ingredients in the roll. Guess why?
5. Slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to keep the roll as tight as possible.
6. Remove the roll from the mat, press in the loose ends and place it on a cutting board, seam side down.
==================
Since rice constitutes more than 80% of the sushi, preparing the rice is a crucial step for successful sushi making.
1. Wash and knead the rice several times until the water runs fairly clear when draining. Set aside for 30 minutes.
2. Add water and cook rice in an electric rice cooker.
3. Once cooked, remove pot from heat. Let it stand for another 15 minutes. Do not open the cover - it is important to retain the heat .
Stage 2: Vinegar Mix
===============
1. Mix rice vinegar, sugar and salt together in a small saucepan.
2. Heat the mixture until the sugar dissolves, stirring frequently.
3. Remove from heat and let the sushi vinegar cool to room temperature.
Place filling in the center
Stage 3: Mix rice============
1. Put the hot rice into a mixing bowl and add 1/4 of the sushi vinegar solution.
2. Fold the rice using a wooden spatula. Be gentle so as not to break the rice grains.
3. Repeat until all vinegar is used.
4. After mixing, fan the rice mixture for 5 mins to remove excess moisture. The rice is ready when it has a glossy shine and is sticky to touch.
Stage 4: Roll sushi==============
1. Use a sushi mat to roll sushi.
2. Place nori sheet (sunny side down) on bamboo mat.
3. With damp fingers, spread a thin layer of the sushi rice over the seaweed. Do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.
4. Place your filling in a center line on the nori sheet. Interestingly, I learnt that the Japanese will never place "four" ingredients in the roll. Guess why?
5. Slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to keep the roll as tight as possible.
6. Remove the roll from the mat, press in the loose ends and place it on a cutting board, seam side down.
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7. Using a clean sharp knife, slice the roll in half, then in 6 equal pieces. Wipe knife clean with a towel (wet with vinegar) after each cut.
7. Using a clean sharp knife, slice the roll in half, then in 6 equal pieces. Wipe knife clean with a towel (wet with vinegar) after each cut.
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(play video)
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8. Serve with wasabi, soy sauce and pickled ginger.
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It is not that difficult to roll the sushi, but I would rate the whole process as very tedious involving many steps. Nevertheless, we had fun and it was a good experience. In exchange, my wife taught Tomoko how to cook Chinese glutinous rise, "loh mei fun".
