I recently told Hyphen-Mama that when I made sushi I would write a quick post with photos.
Veronica asked me to make sushi for Amy’s birthday. So seeing as I had already opened my big mouth promised that I would. I decided that I might as well turn it into a sort of sushi by numbers photos.
Sushi rice:
5 cups of medium(short) grain rice,
5 cups of water
2 tablespoons sake (I always forget to add this ooops.)
* blended vinegar :- 12 Tbsp vinegar,4 Tbsp sugar, 4tsp salt
In a largish bowl wash the rice with cold water then drain. Keep doing this until the water is clear, this generally takes about 4 rinses.
Put the rice and water and sake in a large heavy bottomed saucepan, cover and bring to the boil over a high heat. When steam starts to escape from under the lid or if a white starchy liquid starts to bubble out from under the lid, turn off the heat. Don’t take the pot off the stove though. Just let it sit there for about 15 minutes.
Or you can cook your rice in a rice-cooker until the rice is soft but not gluggy, each grain of rice needs to be clearly defined.
Mix the rice vinegar ( I use white wine vinegar) sugar and salt in a small saucepan and heat gently until the sugar dissolves.
Transfer the cooked rice to a large shallow bowl and sprinkle generously with the vinegar. While the rice is still hot fold the vinegar into the rice being careful not to stir the rice.(stirring the rice makes it go all mooshy). I cover the rice with some clingwrap and let it cool down while I prepare the rest of the ingredients.
you can click on any of the photos to make them bigger.
The ingredients for this batch of sushi are cream cheese,carrot,cucumber,capsicum,white japanese radish, sprouts and some leftover roast pork. I tend to use three ingredients at a time and try to marry flavours as well as colour.
Put a sushi rolling mat on your work surface, then place a sheet of nori(shiny side down) on the rolling mat. Using wet fingers spread the rice evenly all over the nori.
Put a small smear of wasabi paste on your finger and draw a line across the middle of the rice. Then arrange strips of your filling across the rice.
Using the rolling mat as a guide begin to roll up the nori..
Then using a sharp knife cut the nori rolls into bite sized pieces and serve with a sweet soy sauce and some wasabi..
If anyone has any questions I will answer them in the comments.. I hope that you all have heaps of fun making and eating sushi.. cheers Kim
OOOPS!!! I forgot to mention that my mum taught me how to make sushi.
Hi Mum *waves*
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Up until the cutting into bite sized pieces bit, that was like creating a giant doobie!
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I was going to make a comment about how that rolled up thing look just like a perfectly formed .. and then it struck me what Xbox said. What the hell is a ‘doobie’?
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I’m laughing SO HARD about the doobie comment! And now I’m SO going to get me some sushi. I’ll start out slow… baby sushi steps.
Thank you Kim, for taking the time to put this together. My husband is standing over my shoulder looking at each picture.
Now I’m going to go back and re-read all the details. That looks delicious!
they look great..
pity i am not a fan of sushi.. 🙁
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Mmmm, when are you planning on making more?
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Yum
did some for husbys birthday with super fresh ocean trout and did sashimi too – acocado and prawns go in them very well – and thin thin omlettes cut up – oh god – now I’m really really hungry…..
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AND taught you well, I might add, the whole lot is beautifully presented Kim, what a good student you are “grins” and waves back
Looks too fiddly for me to bother with. But it does look beautifully presented.
The only thing I use medium grain rice for is rice pudding.
Good Lord, woman, is there no end to your talents? Does Amy eat sushi? What about wasabi? I LOVE sushi, alas, I am alone in the wilderness on that in this family! Although my crew don’t mind rice paper rolls. I think it’s the seaweed they don’t like…
I can’t find sake and wasabi paste here in Ukraine:) Can I substitute them for something else?
Don’t bother with the sake, I always forget to use it lol. The wasabe is also optional it is a nice hot flavour, similar to horseradish. . cheers kim
Took me time to read all the comments, but I really enjoyed the article.
It proved to be very helpful to me and I am sure to all the commenters
here! It’s always nice when you can not only be informed, but also
entertained!