Luce & Emma's first Sushi making efforts!
How to make Sushi
See below for details of our sushi kit
· Place one seaweed sheet onto the sushi mat
· Add sushi rice, as much as you desire! Although ¼ inch is recommended
· Add toppings of choice, such as smoked salmon, cooked prawns, crab sticks, tuna, cucumber the list goes on!
· Roll the mat carefully by holding it with your thumbs and the ingredients with your fingers and make one roll. Open the mat right away, to ensure it has folded neatly. Wrap with the mat again and press lightly with both hands and continue until all folded
· Remove the mat and straighten
· Cut into desired thickness, usually 6 to 8 pieces
· Dip into soy sauce, sesame seeds and wasabi if preferred!
· Use a wooden spoon and not a metal spoon when stirring the sugar liquid into the rice as it can damage the rice and the vinegar can react with the metal spoon
How to make Shrimp Nigiri Sushi
Shape the cooked sushi rice, approximately a size of a quails egg into an oblong shape. Add a little wasabi to the shrimp (Place where the shrimp will touch the rice) and place carefully onto the rice and mould the shrimp to the rice shape by using holding the sushi in the palm of your hands and using your thumb to mould
· Why not heat the sesame seeds in a dry frying pan for a short while to toast them; this gives a lovely nutty flavour!
· Wasabi is very hot, use as much are you dare!
· Do not over stuff your sushi, as the filling will fall out and make it hard to roll
· Keep the knife moist when slicing the sushi, this makes it easier to slice and reduced the tearing
· Cool down the rice quickly by spreading it onto a baking tray and covering with a slightly damp tea towel
Sushi Seaweed, 10 sheets
Sushi Mat, 1
Soy Sauce, 150ml
Sushi Rice, 1kg
Wasabi Powder, 30g
Sesame Seeds, 50g
Narcissus Rice Vinegar, 600ml
How to cook
· Prep and Cooking Time: 25 minutes
· Serves: Enough for 2 Sushi Mats
o 1 cup/200g Sushi Rice
o 1 ½ cups/340ml Water
o ¼ cup/50-60ml Rice Vinegar
o 1/8 cup/25g white Sugar
o ½ tablespoon Vegetable Oil
o 1 teaspoon Salt
o Strainer or colander
o Wooden Spoon
o Small saucepan
o Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
o In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool and then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
· Prep and Cooking Time: 3 minutes
· Serves: Enough for one sushi seaweed
o 5 teaspoons wasabi powder
o 3 teaspoons water
o Small bowl/cup
o Teaspoon to measure and mix
o Put 5 teaspoons of wasabi powder into a cup or small bowl
o Add 3 teaspoons of water and mix well
o Place container upside down and wait 1 minute for maximum hotness
· Defrost by running under cold water or leave in fridge overnight