So today I made my first attempt at sushi. It actually didn’t turn out half bad…
Here’s what to do:
Rice Ingredients:
6 tablespoons rice vinegar
2 tablespoons granulated sugar
2 teaspoons salt
3 cups uncooked Japanese medium-grain sushi rice*
4 cups water
Sushi Ingredients:
5 sheets or sushi nori (seaweed in big squares)**
1 large cucumber
2 to 3 avocados
Fresh-squeezed lemon juice
Cooked crab meat or imitation crab sticks***
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger
king California Rolls:
(1) Lay the Bamboo sushi-roll mat on a cutting board with bamboo strips going horizontally from you. |
(2) Place a sheet of plastic wrap on top of the bamboo mat (shiny side down). Place the Roasted-Seaweed (Nori)on top of the plastic wrap. |
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(3) Spread a thin layer, 3/4 to 1 cup, of Japanese medium-grain sushi rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end Note: It helps to wet your fingers with cold water when you are patting the rice onto the nori. |
(4) Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. |
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Making Inside-Out Rolls – After spreading the rice on the nori, sprinkle with poppy or roasted sesame seeds. Cover with a sheet of plastic wrap on top. Lifting with the bottom plastic wrap, turn over the nori/rice sheet onto the bamboo rolling mat. Remove top plastic wrap and proceed as below. |
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Rolling California Rolls:
Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. NOTE: Roll tightly with firm pressure.
Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll.
Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefully not to squeeze too hard, as you may crush the ingredients or squeezed them out).
Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate or for longer storage. Repeat with remaining nori sheets to make additional rolls.
slice the sushi roll first down the middle. From there you can cut it into 6ths or 8ths, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife).
