HOW TO MAKE SUSHI
RICE:
You have to use sushi rice which you have.
· You have to rinse the rice before cooking until the water runs clean and not milky.
· Place into a pot and use double the amount of water to rice.
· Boil until soft then remove from the heat and allow to steam in the pot, if there is still water in the pot once the rice is soft drain it off and allow the rice to steam in the hot pot.
· Make the vinegar – you need 100ml rice wine vinegar, 100ml of water, 5ml salt and 10ml sugar, boil it all together until dissolved.
· After the rice has steamed and still slightly warm lay out on a tray and drizzle over the vinegar and allow cooling completely.
· The rice should be sticky, sweet and salty before you start with the sushi.
VEGETABLES AND FISH:
You can put anything you like in your sushi, just remember to cut them thinly otherwise it will be difficult to fold over later.
Remember if you using raw fish to make sure it is really fresh, you can ask the shop for SUSHI GRADE SALMON OR TUNA.
WHAT YOU NEED TO MAKE SUSHI:
1X bamboo mat
Nori/seaweed
Cooked sticky rice
Wasabi paste
Filling
Soya and pickled ginger
Bowl of water for your hands
HOW TO MAKE SUSHI:
· Lay the bamboo mat on the table so that it will roll up from the bottom.
· There are 2 sides to the nori a shiny side and a rough side; the rough side must face up to you so the shiny side will be touching the mat.
· Dip your hands in water and spread the rice over the nori making sure you leave 4 lines of the nori uncovered at the top, about 3 fingers in height without rice on it. Make sure the rice is not thickly spread on and even all over to the 2 bottom tips.
· Rub a little wasabi down the middle on the rice then place the filling in the centre, there needs to be rice showing on either side.
