… Sushi. Sushi is great. I love sushi. There are not many things that I can say that I love…but sushi I love.
What is it, you ask?
Sushi is a Japanese dish that contains small balls of rolls of vinegar-flavored cooled cooked rice and garnished raw fish, vegetables and/or egg.
There are many different styles of sushi but probably the most familiar type of sushi would be Makizushi (rolled sushi). The sushi is cylindrical and is rolled with the help of a bamboo mat (makisu). Makizushi is most commonly rolled in nori (seaweed), is usually cut into six or eight pieces, and filled with fish and/or vegetables. When looking at a menu the rolls may have the word “maki” after them–this is what it means.
How to make sushi maki:
- Bamboo mat (or other device to help with rolling)
- Sushi Rice
- Rice Vinegar
- Fish of choice
- Vegetable(s) of choice
- Cook rice according to directions on product. Cool. Keep some water handy to keep your hands wet–the rice will be sticky. However, it is important to keep the Nori dry.
- Lay the Nori on your rolling mat with the “rough” side facing up. If you feel the Nori, one side will be smoother than the other.
- Wet your hands and make about a handful of rice into a ball. Place the ball of rice in the middle of the Nori sheet and start spreading the rice equally on the Nori. There should be a layer of rice except for an uncovered 2cm margin at each end. These margins are needed to close the roll properly. Be careful to not squash the rice but to just spread it.
- Now for the filling. Cut the veggies in thin, medium/long strips so they can be laid along one edge. Cut the fish thicker than the vegetable and lay it along the edge as well.
- Commence rolling. With the Nori at one end of the Bamboo, close on the filling with the Nori making a rectangular shaped hill and tighten it from above. Keep rolling in the rectangular hill steps, keeping it tight with every move until the end. Put pressure on the roll from all three sides. Be careful not to squeeze out the filling.
- Then cut. Cut into as many pieces as desired. Six to eight pieces is typical amount. Keeping the knife wet between cuts will also aid in easier cuts.
There you have it–basic sushi making. Itadakimasu!