So, lets start with ingredients
Sweet rice, water, kombu (dried seaweed sticks)
Rice wine vinegar, salt, sugar
Nori (roasted seaweed)
Smoked salmon, green onion, avocado, carrot, bell pepper
Wasabi, pickled ginger, soy sauce or tamari
Here’s a couple of pictures of the ingredients I’ve found in the international aisle of Superstore.
I find a french mandolin slicer very handy for making sushi
Flat wooden spatula to spread the rice
bamboo mat for rolling (not totally necessary but nice)
To make your rice:
1 cup of Nishiki rice
1 1/3 cups water
1 stick kombu
bring to a boil, simmer for 10 minutes, take of the heat and let sit for 15 minutes
while this is happening you can prepare your rice seasoning:
5 Tbsp rice wine vinegar
2 Tbsp sugar
1 tsp salt
thoroughly dissolve together.
Once rice is done turn out into a wide mixing bowl, drizzle about 2 Tbsp of your rice seasoning. Then get your kid to fan your rice with a piece of paper while you stir it with quick sharp chops and turning it over cooling it as fast as possible to room temp.
Now slice your meat and veggies into thin strips.
Place a sheet of Nori on your bamboo mat or just on your clean counter.
Run your flat wooden spatula under cold water to help minimize sticking to the rice. Spread 1/3 – 1/2 cup of rice over your nori with your flat wooden implement leaving a half inch at the top with a few squashed grains of rice so your sushi will stick closed when you roll it.
lay your meat and veggies across your rice like this:
Using your bamboo mat if you have one, begin rolling your sushi tucking all the veggies inside at the back and continue rolling pressing down gently at the end to stick to those squashed rice grains.
Now it looks like a big slug.
Take your knife and run it under cold water to prevent it from sticking to badly to the rice when you slice it.
slice it into rolls 1 – 1 1/2 inches wide. So you can pop it in your mouth.
Now you are ready to make your plate look pretty.
Serve with wasabi, pickled ginger and/or soy sauce or tamari.
My sister wanted to know….
If you are only using 2 Tbsp of the seasoning what do you do with the rest?
I usually make a double batch of rice and use it all, strong is good. Or you can just put the leftover in the fridge in a little jar. Actually I usually make up 4-5 times the recipe and store it in my fridge so I don’t have to make it up every time.
How many sheets of nori will you use for one batch of rice?