Simple sushi!
You will need:
- Seaweed sheets
- Rice (I used Sushi rice from the local chinese store)
- Choice of filling (In this case I used: Crab, Salmon and Cucumber, but you can also use Avocado, Cream cheese, Shrimp or anything else you enjoy)
- A sushi rolling bamboo mat (these are about £2 on amazon)
First, cook up the rice until it is nice and soft. Typically this takes around 20 minutes in boiling water. Do NOT add salt!
Next, pour the rice into a sieve and clean it under a running tap - the rice doesn't have to be hot, just clean!
Pop it back into the pan, try to keep as much water out of the rice as possible!
Lay out one of the seaweed sheets and spread a thin layer of rice over it. Try to leave 1cm from one of the edges. You'll need this to attach the seaweed together.
On the edge furthest from the one you left a little space, lay out your filling. Try not to stuff it too much! You only need to lay one mine!
Next you'll need to roll it, which is the hardest part!
Unfortunately, I don't currently have good enough English skills to explain this, so I have added a little video which explains it quite well. I shall do my best to edit this in future.
Next, pour the rice into a sieve and clean it under a running tap - the rice doesn't have to be hot, just clean!
Pop it back into the pan, try to keep as much water out of the rice as possible!
Lay out one of the seaweed sheets and spread a thin layer of rice over it. Try to leave 1cm from one of the edges. You'll need this to attach the seaweed together.
On the edge furthest from the one you left a little space, lay out your filling. Try not to stuff it too much! You only need to lay one mine!
Next you'll need to roll it, which is the hardest part!
Unfortunately, I don't currently have good enough English skills to explain this, so I have added a little video which explains it quite well. I shall do my best to edit this in future.
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All credit for this video goes to the CookingGuide channel on Youtube! |
Once you have managed to roll it, you shall be left with a stuffed seaweed roll that shall look something like this (opposite): If they are warm, you need to let them cool before you do anything. At this point, all you need to do is grab a sharp knife and slice them as thick as you would like! Remember though: Homemade sushi is always going to taste different to 'professional' or store-bought. That's because sushi chefs train for a very long time to perfect their art. The point of something like this recipe isn't to make 'perfect professional sushi', it's to make tasty sushi. And provided you use ingredients you like personally, this is guaranteed to be tasty! |