Sushi is one of those dishes most people love to eat but fear to make.This is a basic basic recipe for sushi, more of a technique than a recipe.
Once you’ve got this covered, the possibilities are endless. Vegetarian sushi. Various seafood sushi. Eggs sushi. Meat or poultry sushi… why not?
Although the recipe is for making sushi, the only cooking is the rice. All the rest is a matter of assembly.
It would be great if you had a bamboo mat, but a plastic-coated clean kitchen towel would also get the job done. It would also be great if you had sushi rice, but any short-grain starchy rice would do. Completely optional is the rice vinegar, which I just used white vinegar instead.
Peas & Crayons has a wonderful sushi tutorial complete with options and trouble shooting.
1 1/2 cups sushi rice
2 cups water
1/3 cup vinegar
1 tsp sugar
1/2 tsp salt
5 sheets nori
10 surimi sticks
wasabi paste, to serve
soy sauce, to serve
Combine rice with water in a medium sized pot and bring to a boil; reduce heat to low and cover.
Let the rice simmer for 20 minutes.
Remove from heat and let the rice stand, covered, for 10 minutes or so to ensure that the rice is fully cooked.
Season the vinegar with the sugar and salt.
Pour over your rice, fluff with a fork, and taste. Adjust salt/sugar as desired.
Add the rice to a bowl and cover with a paper towel and let cool completely.
To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap.
Lay a sheet of nori on top and spread a thin layer of rice on the seaweed sheet, leaving a little space free at the end.
Place the surimi on the end with the rice, very close to one another.
Roll approximately 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat.
Repeat the process until you’ve rolled the sheet of rice, seaweed, and filling into a spiral.
Give it one last squeeze to seal.
Slice into bite-sized discs and serve with soy sauce and wasabi paste on the side.
صحة و عافية
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