Sushi is the Japanese preparation and serving of cooked vinegared rice combined with various ingredients such as vegetables, seafood, meat, and even occasionally tropical fruits. It is often served with wasabi, pickled ginger and soy sauce, and you know what the best thing is? It tastes amazing and it’s easy to prepare!
Ingredients
- 5 nori sheets
- 2 cups (400g) sushi rice
- 1 hot house cucumber, julienne
- 1 carrot, peeled and julienne
- 1/2 avocado, thinly sliced
- 2 ounces (57g) sushi-grade tuna, cut into 1/4 by 1/2 by 3” (2x4x8cm) strips
- 2 ounces (57g) sushi-grade salmon, cut into 1/4 by 1/2 by 3” (2x4x8cm) strips
Sushi Rice:
- 5 (1kg) cups short-grain sushi rice
- 6 (1,35L) cups water
- 1/2 cup (113ml) rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Directions:
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1” (2,5cm) from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet.
- Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4”-strip (8-10cm) of nori uncovered on the far side.
- Place tuna strips and some julienne vegetable, avocado or cucumber along the center of the rice (Don’t overfill the nori!). Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you.
- Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4”-strip (8-10cm) of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
- Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori, and rice.
Sushi Rice:
- Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight-fitting lid.
- Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
- Remove the rice from the heat and remove the lid (The water should no longer be visible!). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
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