My first sushi attempt is farrrrr from perfect but the fact that I could do it, and it tasted yum makes me happy.
If you look at the recipe, it’s fairly simple but the ‘rolling’ needs some practice. I guess it’s like rolling chapatis or folding gyozas; the more you do it, the better you become. I’ve listed my learnings in the tips so make sure to give them a glance before swimming in the sushi ocean and I will just continue beaming in my sushi glory! Sayonara!
Hey-I-Did-It Sushi
Enjoy the steps!
Ingredients
- Sushi rice
- 1 cup Japanese short-grain rice (washed, drained & soaked for 30 mins)
- 1 or 1-1/2 cup water (follow rice package instructions)
- Sushi vinegar
- 2-1/2 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- Filling & Rolling
- 3 nori sheets
- 1 bamboo mat
- 1/2 red bell pepper, 1 avocado,1 raw mango (or cucumber), cut as thin juliennes
- Condiments: soy sauce, wasabi, and gari
Directions
- In a big pan, add rice and water. Bring to a medium boil. Turn the gas to low, cover the lid and cook for 6-8 mins (as per your water-rice ratio). Stir gently once. Switch the gas off, and keep the lid covered for 15-20 mins.
- In a bowl, mix all the ingredients of sushi vinegar and keep it aside.
- Spread rice on a large surface, pour vinegar, and mix very gently with your hands. Don’t break the rice grain.
- On a flat surface, roll the bamboo mat and put a nori sheet on it. Make an even layer of rice on the sheet. Leave some space at the end. Add your filling and start to roll with the help of the mat. Before the final roll, wet the ends of the nori sheet so that it sticks well.
- Gently roll back and you’ll have a big sushi roll ready. Slice and serve!
Tips:
- Cover your bamboo mat in plastic wrap so that it comes out clean.
- If you use mango or avocado, make sure they aren’t very ripe, or else they’ll be sticky and it’ll be difficult to slice the sushi.
- Keep a bowl of water and towel handy to clean sticky-rice fingers in between.
