FOREWORDS: Excuse me for my morning look. :D I have no time to put up make up or do my hair for any of the shots but I couldn’t resist taking photos with this delightful sushi I made myself. :)
I’ve been cooking for quite a loooooooong time but right now it’s my very first time to make a sushi.
I’d like to share my first time experience. We’ll make a sushi but asimplified version. :D
You’ll need the following from the market;
Bamboo sticks
The seaweed wrapper
Tuna
Steamed Japanese rice
Fresh Cucumber
Mayonnaise
We’ll start with…
The rough side should face the bamboo.
You might be wondering if I cooked he tuna - Yes I did. I steamed it.
The rice must also be cooled and dried.
Not too much mayonnaise because the rice may loose the sticky texture.
When putting the mixes it should have a gap in between.
Don’t over squeeze it because the fillings might go out.
Then use a dry sharp knife to cut it.
10 General tips you should take note of:
1. Keep a towel beside you. When handling the seaweed your hands should be dry but when handling the rice it has to be a little moist. If not the rice will stick to your fingers.
2. The rice should be thinly spread out over the seaweed paper.
3. you should keep space at all seaweed paper sides to make sure the stuffing won’t spill when you roll the sushi.
4. KEEP YOUR HANDS DRY when cutting the sushi.
5. Use a fine cutting knife or you’ll destroy everything.
6. Keep it refrigerated if you’re not going to consume it immediately.
7. Green seaweed paper is a standard at Japan while black is at Korea.
8. The difference with Japanese Rice is short grain and a bit sticky.
9. Japanese people soak the rice in water for 30 minutes before they cook it to get a whiter and cleaner rice but no certain effect with the rice texture.
10. The sauce plays a huge part with the taste too. Wasabi and Maggie savour can be good alternative to those served at the restaurants.
Have a great one! :D
