Saturday, July 3, 2010

Easy-peasy Japanesy Maki Sushi Recipe

This week I want to take you with me to Japan. A fascinating country. So foreign but still close to my heart. I have visited it just once, but it is at the very top on my travel list. I love its food, its culture (or at least the bit I understand), its people, its script, its shopping craze, its bathing traditions, its fabrics,... So come with me to the “Land of the Rising Sun”.

picture found here

• 400g Sushi rice (or short grain rice)
• 1 teaspoon of salt
• 500ml water
• 3 tablespoon rice vinegar
• 1 tablespoon sugar

Boil rice with salt and water in a pot and then let it simmer on low heat for 15 minutes. Let pot stand with lid open for a further 15 minutes. Add rice vinegar and sugar and stir well to combine it with the rice. Let rice mixture completely cool before using.

Wrapping: Nori sheets

Fillings: (all sliced into thin sticks)
- sushi quality fresh fish (e.g. salmon, tuna,...) or smoked salmon/ tinned tuna
- egg omelette
- ripe avocado
- cucumber
- blanched carrot

- wasabi paste
- soy sauce
- pickled ginger

Putting it all together:
Place one nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water (to prevent rice from sticking) and spread a bit of rice over bottom half of nori.
Spread a line of filling along the middle of the rice and season it with bit of wasabi paste or pickled ginger.
Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.Continue rolling the mat forward to make a complete roll. Use a bit of water to firmly stick the last bit of nori sheet to the roll.

Roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.

Voila! Easy-peasy Japanesy food! Enjoy!!!

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