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Sushi Squared
When you get pretty used to making your rolls, or just want to try womething different, this is an excellent way to present sushi.
Place your bamboo sushi mat on the counter and take out a sheet of nori. Fold in half lengthways and cut or break.
Lay one half sheet on the mat, short edge towards you. Cover with a thin layer of rice, leaving 1 cm (½ in) uncovered at one end. At the opposite end, tuck the edge of the other half sheet of nori under and cover that sheet also with a thin layer of rice, so you have one long sheet. Leave a 1 cm (½ in) strip of nori at the other end.
sushi rolling
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Roll up nori and rice carefully, from the bottom to the top, to make a tight, short, fat roll. Leave for two or three minutes
Assembling the Squares:
With a very sharp knife, carefully cut the sushi roll lengthways into quarters. You will have four triangular lengths.
Lay another half sheet of nori on the bamboo mat, short edge towards you. Place two sushi quarters, side by side, across the short end, cut side down and nori side up.
Cut the peeled Kiwi fruit lengthways into quarters.
Lay the quarters of kiwi fruit, end to end, in the central V between the triangular sushi pieces. Then lay the other two pieces of sushi roll on top of the kiwifruit, with the nori side down. The cut edges should all face out, giving you a square sided roll.
Carefully roll it up in the half sheet of nori and let them sit for about 5 minutes to keep their shapes.
Then cut the bunched rolls into 1 inch slices. You'll see the cool design when you slice them!
Serve rolls with soy sauce and pickled ginger, on a groovy looking platter and Presto! Sushi Squared!.
Have a groovy meal!
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.
