Making Sushi
Before you make sushi you will need to purchase a bamboo mat for rolling your sushi. For best result lightly dampen your mat before using.
6 sheets toasted seaweed (nori)
Small bowl of cold water with 2 teaspoons rice vinegar
Ready make wasabi paste Japanese soy sauce to serve
Selection of ingredients listed below for 6 large rolls:
1cm strips sashimi grade tuna or salmon Cooked prawns, shelled, deveined, halved lengthways
Cooked crabmeat
Pickled daikon, sliced thinly
Lebanese cucumbers, seeds removed sliced thinly Avocado, sliced thinly
Green onions, sliced into strips lengthways Snow pea sprouts
Japanese mayonnaise Pink picked ginger
1.Place a sheet of seaweed, shiny side down onto the dampened bamboo mat.
2.Dip your fingers into the water and scoop approximately 1/6 of the rice onto the centre of the seaweed.
3.Gently spread the rice over the seaweed without pushing down, leave approximately
Step 1 | Step 2 |
a 3cm strip at the top of the seaweed uncovered. This will help seal the roll after rolling.
4.If using wasabi paste, smear a very small amount across the centre of the rice. Place your choice of ingredients in a row over the wasabi, making sure that the ingredients go to both ends. Don’t overfill as the sushi will be too difficult to roll. About
5.Starting with the edge closest to you, pick up the mat with your thumb and forefingers and using your remaining fingers hold the filling in place while you start to roll away from you.
6.Roll forward gently but firmly. Moving the bamboo mat out of the way as you roll. Dip finger in water and slightly wet over the uncovered seaweed. Finish rolling, lightly press to shape. Unroll mat.
7.Place roll onto cutting board and using a very sharp knife cut into eight pieces.
8.Repeat with remaining rice, seaweed and fillings.
9.Serve with extra wasabi and Japanese soy sauce.
Makes 6 large rolls (48 pieces)
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