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The Art of Rolling
There's something cool about being able to roll your own sushi. Practice a few times before inviting people over for dinner so we look like we know what we're doing. heh heh.
And I highly recommend scouring stores for a nice serving set. You can choose among black lacquered sets or natural wood chopsticks and matching bowls - even metal is pretty hot and modern right now - a bit high end but if you want to send me a gift I wouldn't say no... Just kidding! lol
But here's a rough outline on how to roll sushi:
sushi rolling
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NathanPaulPrince.com
Wet your fingers a little with water and a bit of vinegar to keep your fingers from sticking to the rice. Lay your sheets of seaweed (nori) on a sushi mat and spread the rice over the leaf, making sure to leave an inch at the top, away from you.
Add your ingredients - fish, wasabe, vegetables, whatever. You can even make something up for those who don't like fish... try pork, or fruit. Fill the centre strip of the rice lengthwise.
If you've used a rolling pin, it's much the same thing - roll the sushi mat closed, tucking in or removing anything that spills out. Apply a bit of pressure to keep the sushi nice and fit.
Open the mat, and look for the one-inch seam. If it hasn't closed, moisten the leaf and seal it closed.
Using a moistened knife, carefully slice the sushi into individual portions - feel free to make them the thickness you prefer - you are the one who will be eating them, after all! And I like them too!
Then it's all in the presentation: it isn't an art for nothing!
Place your sushi in something that looks awesome and everyone's happy!
Cheers!
Sushi Rice
1 cup short grain rice
1 cup water
Sushi Vinegar:
200 ml Japanese rice vinegar
100 g sugar
40 g salt (personally I hate salt but it's used for the sauce)
Making the Sushi Rice:
Rinse the rice in a bowl about four times. this helps open the grain a bit.
Put the rinsed rice and 1 cup of water into a saucepan and leave it standing for 5-10 minutes. Cook covered on a medium heat for 15 minutes. (Do not remove the lid while cooking or the rice will harden.) Remove from the heat and allow the rice to stand for another 10 minutes.
Mix together the rice vinegar, sugar and salt and stir until dissolved. For each cup of cooked rice, stir through 20 millilitres (4 tsp) of sushi vinegar.
