Sushi Roll

Thursday, 03 March 2011 18:13

Sushi Roll

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There are two main types of sushi, nigiri-zushi and maki-zushi. Nigiri-zushi is vinegared rice hand-formed into oval shapes; its usually topped with various raw and cooked seafood. Maki-zushi on the other hand is vinegared rice combined with seafood and vegetables then wrapped in an edible seaweed called nori and sliced into rounds. Nigiri-zushi is tricky to prepare so most people eat it at Japanese restaurants and sushi bars. Maki-zushi is much easier to prepare but requires a sushi mat for rolling.

Sushi Rice:

Ingredients:
	2 cups Japanese Short-Grain Rice 2½ cups Cold Water 4 tablespoons Rice Vinegar 3 tablespoons Superfine Sugar 2 teaspoons Salt

Place rice in colander, rinse thoroughly with water until the water runs clear. Drain well (up to an hour). Place rice and cold water in medium saucepan bring to boil over medium heat. Cover sauce pan, turn heat down to very low, cook for 15 minutes without removing the lid.

Turn off heat, allow to stand additional 10 minutes, still covered, spoon rice into large bowl.

Mix vinegar, sugar and salt in small bowl until the sugar dissolves, then drizzle over the rice.

Mix gently to coat the rice with the sushi vinegar.

Set aside to cool to room temperature.

Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.

Spicy Tuna Roll

	Ingredients:
	2 cups Freshly Prepared Sushi Rice 1 tablespoon Sesame Seeds 1/2 pound Fresh Raw Tuna 1 tablespoon Mayonnaise 1/2 teaspoon Togarashi (Japanese Hot Pepper)

Chop tuna and mix with mayonnaise and togarashi.

Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.

Spread tuna mixture lengthwise. Position them about 1 inch away from the bottom edge of the seaweed. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in.

Use medium pressure to create compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.

Using a wet, sharp knife, slice the roll in half then in 6 equal pieces.

Serve with wasabi, soy sauce and pickled ginger.

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Published in Asia

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More in this category: « California Sushi Roll Recipe Chicken Teriyaki »

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1 comment

Comment Link Monday, 02 April 2012 11:24 posted by Orange County Window Cleaning
I really love sushi. Hope I could try that one soon. Your ingredients are very simple. I wanna try it.
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