Sushi 2

INGREDIENTS

1½ cups (300g) koshihikari rice
1¾ cups (430ml) water
4 sheets toasted nori (yaki-nori)
1 teaspoon wasabi paste
1 small (200g) avocado, sliced thinly
1 small (70g) carrot, sliced thinly lengthways
½ (65g) Lebanese or telegraph cucumber, seeded, sliced thinly
8 slices (100g) smoked salmon
Japanese soy sauce for dipping
pink pickled ginger (gari) for serving

Sushi vinegar
¼ cup (60ml) rice wine vinegar
1 teaspoon salt
1½ tablespoons sugar
1 tablespoon mirin, optional

NOTE: We have given the ingredients for sushi vinegar, but you can also use prepared sushi vinegar available from here . Sushi is best made close to serving.

 

METHOD

 Rinse the rice two to three times under cold running water until the water is nearly clear. Drain well.

Bring the rice and water to the boil in a medium-size saucepan. Reduce the heat and simmer, covered, for 12 to 15 minutes or until all the liquid is absorbed by the rice. Remove the saucepan from the heat and stand for a further five to 10 minutes to allow the cooking process to complete.

For the sushi vinegar, combine vinegar, salt, sugar and mirin in a small bowl and stir until sugar is dissolved. Place the rice in a non-metallic shallow dish and add the vinegar mixture, slicing through the rice with a rice paddle or wooden spoon to break up the lumps and distribute the vinegar evenly. Fan the rice for a few minutes, turning occasionally, until room temperature (this may be done with a hand fan or an electric fan set on "low"). Cover the rice with a damp cloth.

Place some water in a bowl with a splash of rice vinegar. Place the short side of the nori on a sushi mat, about 3 slats from the side closest to you, with rough-side facing up. Dip your fingers in the water bowl to stop the rice sticking to them. Spread the rice over the nori, leaving a 4cm gap on the side furthest from you. Make a long indentation across the rice about 2cm from the edge closest to you.

Spread the wasabi in the indentation then top with the avocado, cucumber, carrot and salmon, making sure that the fillings are evenly distributed.

Pick up the edge of the mat with index finger and thumb, hold ingredients in place with remaining fingers and roll mat forward, pressing firmly as you roll.

Roll can be left in round shape or exert gentle pressure on top and sides of the bamboo mat to make a square shape. Repeat with the remaining ingredients to make four rolls.

Remove the roll from the mat to a chopping board, with the join of the nori underneath. Wipe a sharp knife with a damp cloth and cut the roll in half, then cut each half into three pieces, wiping the knife with damp cloth between each cut. Or, one piece of the roll can be cut diagonally to form a diagonal roll. Serve with soy sauce and pink pickled ginger, if desired.

 

 



This product was added to our catalog on Wednesday 14 July, 2010.