Tuesday, December 9, 2008
My first tempt to make sushi roll, so difficult and sticky...But it's Yummy!!
recipe taken from delicious. - April 2002, Page 142, revised by Ti
* 1 cup short-grain rice
* 1 tbs caster sugar
* 5 tbs rice vinegar
* 1 small can tuna
* 1 small Lebanese cucumber, peeled
* 1 celery stalk, cut into julienne
* 1 carrot, peeled, cut into julienne
* 1/2 avocado
* 4 nori sheets
* Wasabi*, to taste
* Pickled ginger, to serve
* Japanese soy, to serve
1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.
3. Choose from a variety of fillings. I used tuna, cucumber,celery carrot and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.
4. Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.
5. Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.
6. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.
Notes & tips
* * Use wasabi sparingly as it is quite hot.