I have been fascinated over the years to see how sushi has gone from being an uncommon food in the Western world, to a food that is now found in restaurants and even supermarkets around the world. To distinguish ot from sashimi, expertly sliced raw fish, sushi can have many different toppings and fillings. Maki sushi is a common format, which is a roll with nori (seaweed) and rice. The rice can be on the inside or the outside. The fillings can have many variations including fish, egg and/or vegetables. This recipe for sushi is a guide, and you can customise according to your taste.
My top tip is not to use too much rice or your sushi rolls will start to look like burritos. Additionally, do not worry too much about how the rolls look as most look much prettier once you cut them. Serve with accompaniments such as picked ginger, wasabi and soy sauce.
Ingredients
4 c Japanese short grain rice
1/3 c Japanese seasoned vinegar
5 Tbsp sugar
1 Tbsp salt
2 packages of sushi nori, about 20 sheets
Fillings of choice: avocado, cucumber, red peppers, egg omelette, fake crab (surimi or crab sticks), smoked salmon etc
Soy sauce
Wasabi
Pickled ginger
Instructions
First, cook rice according to package instructions or in a rice cooker. Cool the rice until it is warm. Then add the seasoned vinegar slowly to taste and mix well. The rice should be slightly sticky.
Next, prepare all of the fillings. These should be thin and long. For the cucumber, I recommend to remove the seeds, and sprinkle with a little bit of salt.
Use the bamboo sushi rolling mat and ensure the slats are horizontal in front of you. Next, put the seaweed across the mat so it is wider than it is tall. Spread the rice thinly from about 2 inches from the top until the bottom edge of the seaweed. Put the fillings a little closer to the bottom and then roll carefully leaving the mat free as you close the seaweed together. Continue to roll and press until you reach the end. You should have a cylindrical shape. Place it seam-side down on a plate until ready to cut. When you cut the rolls, I suggest that you use a very sharp knife and have a wet paper towel on hand to wipe the blade often.
Finally, serve with soy sauce, wasabi and pickled ginger
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