Tuesday, November 6, 2007
This is not super-traditional sushi, but I think its pretty close and it tastes pretty good. The “filling” ingredients can vary, and you can mix and match to create different rolls. This makes enough for 6 rolls, enough for 2 hungry sushi lovers (I do not use raw fish). Sushi is one of my all time favorite foods! (and that is why i learned to make it like 7 years ago)
500 gr Sushi rice (I’ve used “regular” rice with mixed results. I guess the main thing is that it should NOT pre-boiled or fast-cooking)
6 Nori (seaweed sheets)
1/2 cup rice vinegar (white vinegar works too)
1 tbsp sugar
1 tsp salt
cucumber strips (peeled, seeded cucumber)
surimi stcks (imitation crab sticks)
smoked salmon slices
egg omelet (cut in strips)
Also try: Shrimp, crabmeat, fish (cooked), spinach leaves (blanched), carrot strips, sesame seeds, tuna (canned tuna mixed with cream cheese)
-to cook the rice (1 part rice, 2 parts water): Bring to boil, cover and simmer for 10 mins, turn off stove and let it rest for 15 mins.
-prepare all your filling ingredients (cut into strips about the length of a nori sheet)
-fold in vinegar mix into rice carefully, you don’t want rice mush. Combine in a folding motion until rice is somewhat cooled.
-place your nori sheet on the bamboo rolling mat (or just a flat surface and use your hands to roll carefully), short side toward you, shiny side down.
-place a ball of rice about the size of a baseball in the center of the nori.
-moisten your fingers and spread the rice evenly on the bottom 3/4 of the nori
-now the roll is ready to be filled. I usually spread a thin layer of cream cheese on all my rolls, and then add the veggies and surimi.
-roll the nori carefully, keeping all the filling inside, but making sure its as tight as possible.
-Cut the rolls in 8 pcs with a sharp knife, wiping the knife after each cut.
-serve with wasabi (the green paste), and soy sauce.
For fried rolls:
Before cutting the roll, dip it in egg, roll it around in a mix of breadcrumbs and planko (Japanese breadcrumbs), fry until golden brown.
You can also fry the surimi and the shrimp this was before making the roll.
-If you don’t like nori, or are allergic to it, try using a big lettuce leaf (that has been blanched to make it pliable).
-To make the “inside-out” roll, use plastic wrap to cover your mat, and turn the nori over after spreading the rice to put the filling in the nori side of the sheet. (try sprinkling a bit of sesame seeds on the rice side)