We had a sushi workshop last weekend!
Sushi seems complicated to cook, but not so much in fact. From my foreign friends I often got the question "So, you Japanese people eat sushi everyday, right? " many times. Actually, we don't eat it so often (at least I don't). We consider sushi as a kind of fancy meal. It is best for a party!
Variety rolled sushi
Ingredients
2 cups Japanese rice (white, short)
3 cups water (to boil rice)
5 cm width konbu (dried seaweed)
1 pinch salt (to boil rice)
●1/2 cup sushi vinegar
●4 tablespoon sugar
●1 teaspoon salt
●3cm width konbu (cut in to size 1cm×3cm, about 8 pc), optional
10 pieces nori (seaweed paper, to roll)
your favorite ingredients for rolls such as fish (raw, steamed, smoked whatever), green leaves, tempura (shrimp, taro etc), cucumber, avocado, rolled egges etc...
soy sauce, wasabi to taste.
Method
1. Rinse rice with cold water until water becomes clear then drain well. Place the rice in a medium pan and add 2 cups of water; set aside about 30 min.
2. Add 5 cm width konbu and salt on the rice and start to boil with high heat. (or use a rice cooker)
3. After it boils, turn down the heat to low. Heat about 30 min untill it is cooked.
4. Mix ● ingredients in a cup untill it is mixed well.
5. As soon as rice is done, move the rice to a bowl and add vinegar sauce (step 4) to the rice. Toss with a wooden spoon untill well combined. Try not to smash rice. Move the spoon like you are just cutting the rice.
6. Keep rice at room temperature and cool.
7. Cut vegetables into strings.
8. Set a seaweed paper (nori) on a sumaki wrapping mat (or plastic wrap). Spread rice over the nori, leaving 2 cm on the edge.
9. Place your favorite ingredients, making a line.
10.Using a sumaki wrapping mat, roll it.
11. Cut into 2 cm width.
