I have fallen in love with making sushi. I find it one of the most peaceful meals you can make, and it also allows room for creativity. I actually would consider becoming a sushi chef (or maybe cater sushi meals via delivery) if life doesn’t work out for me.
My sushi making skills at the moment are not very good, but this being my fourth attempt, I think it is starting to look better than my first batch. I’ve only done makimono sushi so far as they are the smallest and easiest to make. So, I think that after so many attempts and finally, a decent batch.. this should be worthy of a sushi-making post. Especially useful for ambitious home cooks who have never dared venture into the messy world of sticky sushi rice. I learnt most of it once I have hit the ground running – and right into a load of mistakes.
*Note for sushi rice: It is recommended you use actual sushi rice, but you can opt for brown rice (healthier) or even plain white jasmine rice (which I used) if you want to. Personally, any sort of rice is good enough for me, but real sushi rice is of course, the best.
INGREDIENTS – SUSHI RICE
1 bowl sushi rice, cooked
1/5 cup sushi rice vinegar
2 tbsp sugar
2 tsp salt
INGREDIENTS – FILLINGS
5 sheets nori
1 cup poached chicken, soaked in teriyaki sauce
5 prawns, cooked in butter sauce and peeled
*optional: other fillings like salmon, avocado, zucchini, crabstick can be used too.
1. Mix the sushi rice vinegar, sugar and salt together and stir until dissolved. You can do this over a hot bath of water to quicken the process.
2. Place freshly cooked rice into a bowl, avoid metal bowls as the rice tend to have a metallic taste. Wooden or ceramic bowls are good.
3. Pour some of the vinegar mixture over the rice. With a wooden spatula (again, do not use stainless steel spoons), start mixing by folding in the rice over and over again. Keep adding vinegar and folding until the rice is looking very shiny, or until all the vinegar is used. Cover the rice with a cover or damp cloth. This will allow time for the rice to absorb the vinegar mixture.
4. Now, lay out your sushi mat. You should have a sushi-rolling bamboo mat, a sharp knife and a bowl of warm water ready. The water is to stop the sushi rice from sticking to your fingers.
5. Place your nori sheet against the end of the bamboo mat, closest to you. You will notice various lines on the sheet, those are to make it easier for you to gauge how much rice to put.
6. Scoop out some rice and place it within the second & third row (the first row is at the end, nearest to you). Wet your hands in the water and then proceed to arrange and pat down the rice evenly within those two rows.
7. Now, take your fillings and arrange then in the middle of your rice, from one end to the other.
8. When you are done, put your thumbs under the bamboo mat, with both your index/middle fingers holding on to the side of the filling – and ROLL. Try to do it in one fluid motion. As you roll, try to press and shape the sushi roll into a nice, compact square. The bamboo mat would help in the shaping. Just keep rolling and pressing until you reach the end of the seaweed sheet.
9. Then fold back the bamboo mat and voila, your roll is ready to be cut. Wet your knife and cut the roll into half. Then halve each of the halves. All in all, one roll should give you 8 little maki sushi. If you find the sushi sticking to the knife a little, just wet the knife again.
10. Repeat the steps until you have used up all your ingredients/rice. Have a little bowl of shoyu for dipping at the ready (or you can use wasabi, sweet sauce or ponzu as well), and enjoy!
And that’s it! So very simple, no? It just takes a little practice to get your sushi rolled nicely and evenly. Having this for lunch with a side of zucchini and daikon salad. Try it out and let me know how it goes. 🙂