Sushi brings to mind at one the words exotic and complicated. One it is and the other it is not. Yes sushi is definitely an exotic snack, but complicated it is certainly not. There a few basic things take care of while making sushi. Fresh ingredients, perfectly cooked and seasoned rice, and a firm hand to roll the sushi.
Here is a step by step guide to making and rolling sushi. To start with the ingredients
Nori seaweed sheets, fresh cucumbers, carrots, avocado, smoked salmon, crabmeat, boiled chicken, boiled prawns, Short gained rice, rice vinegar, castor sugar,
1 cup of cooked short grained rice is enough for 2 Nori sheets. Per cup cooked rice add 1 tbsp rice vinegar and 1 tsp castor sugar. The rest is all your imagination.
1. Seaweed . A sheet of seaweed which is dull and matte looking on one side and shiny on the other side. Lightly toast the seaweed sheet on the shiny side. Make sure to toast it on a girdle heating on a low flame
2. Rice: Boil shortgrain rice till tender but not mushy. Drain and place in a shallow tray , add sugar and vinegar and lightly toss around till well mixed and cool.
3. Vegetables / fish/ chicken/ tofu : Finely chop vegetables into julienne , fish into very thin slices, chicken/ tofu / paneer into thick julienne.
Place the vegetables or chicken/ fish/ prawn or your filling of choice at the bottom of the rice layer.
Serve the sushi rolls in a platter with a few shreds of pickled ginger , a small ball of wasabi paste and a small dipping bowl with about a tblsp of light soy sauce. The way to eat it is to dissolve a little bit of wasabi in the soy sauce . Pick a piece of sushi, dip it in the soy sauce and eat it . The wasabi paste is extremely hot, so be careful as to how much you dissolve into the soy sauce. The pickled ginger is to be eaten in between sushi pieces to cleanse the palate.
Here is a step by step guide to making and rolling sushi. To start with the ingredients
Nori seaweed sheets, fresh cucumbers, carrots, avocado, smoked salmon, crabmeat, boiled chicken, boiled prawns, Short gained rice, rice vinegar, castor sugar,
1 cup of cooked short grained rice is enough for 2 Nori sheets. Per cup cooked rice add 1 tbsp rice vinegar and 1 tsp castor sugar. The rest is all your imagination.
1. Seaweed . A sheet of seaweed which is dull and matte looking on one side and shiny on the other side. Lightly toast the seaweed sheet on the shiny side. Make sure to toast it on a girdle heating on a low flame
2. Rice: Boil shortgrain rice till tender but not mushy. Drain and place in a shallow tray , add sugar and vinegar and lightly toss around till well mixed and cool.
3. Vegetables / fish/ chicken/ tofu : Finely chop vegetables into julienne , fish into very thin slices, chicken/ tofu / paneer into thick julienne.
Lay the toasted seaweed onto a sushi mat . Lay it toward the lower middle part of the mat. Wet your hand and take a handful of cooked rice. Flatten it onto the seaweed sheet to cover 2/3rd of the seaweed.
Place the vegetables or chicken/ fish/ prawn or your filling of choice at the bottom of the rice layer.
Starting at the extreme end where the filling is placed , start rolling the seaweed upward. Make sure the filling, rice and seaweed is firmly secured.
As the first layer is rolled in , let go of the mat and continue rolling till the end of the seaweed sheet. Wet the edge of the seaweed and roll it up all the way.
Using a sharp knife and after dipping it in hot water and slice the sushi.
Serve the sushi rolls in a platter with a few shreds of pickled ginger , a small ball of wasabi paste and a small dipping bowl with about a tblsp of light soy sauce. The way to eat it is to dissolve a little bit of wasabi in the soy sauce . Pick a piece of sushi, dip it in the soy sauce and eat it . The wasabi paste is extremely hot, so be careful as to how much you dissolve into the soy sauce. The pickled ginger is to be eaten in between sushi pieces to cleanse the palate.
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