Sushi Attempt

Making sushi rice is not easy, and some chefs take years to master it. I realized this the first time around when I tried making it. Since I’m a huge fan, I thought it might be fun making some. I did have the main ingredients from the last time, and thought why not give it another go.

Sushi Rice

  • 2 cups sushi rice
  • 1L water

Wash rice until water is clear. Use cold water and a gentle massage motion – releasing the powdered bran and cleaning compound. If this isn’t done – the rice will be covered in a gluey starch and smelly – something you want to avoid.
Place rice in a pot and add 1.1L water. Make sure the pot lid is on bring rice to a boil over medium to high heat. After a minute, reduce heat to medium. When the surface of the rice becomes visible, reduce to low heat.
Once all the liquid is absorbed, turn heat on high for 10 seconds and then switch plate off. Leave the rice covered for a further 15 minutes – to allow the rice to steam. Lid of the pot should be left on during cooking.

Vinegar dressing for rice

  • 50ml rice vinegar
  • 2T sugar
  • 1T salt

Prepare dressing by dissolving the sugar and salt granules in a frying pan over low heat. Let the dressing cool.

The dressing should be poured over the rice, before the rice cools. Run a spatula, using a slicing motions, over the rice, to make sure the vinegar reaches everywhere. Do not mash the rice. Once cooled, it is ready to use. Cover the container with a damp cloth to prevent rice from drying out.

This is what the rice should look like (my sushi book suggested a wide shallow container be used – I improvised with a tupperware):

The fun begins…

Please have the following on hand:

  • Nori sheets
  • Filling (avo, cucumber, crab, prawn, salmon – whatever you prefer)
  • Bamboo rolling mat
  • Wasabi
  • Pickled ginger
  • Soy sauce
  • Dipping bowls
  • Chopsticks

Something I picked up by watching my favourite chef make my sushi – is covering the bamboo rolling mat with cling wrap. I found it hygenic.

Make sure you have a damp cloth, an extremely sharp knife and a bowl of water. In my sushi guide – author Steven Pallett, suggested you mix one part rice vinegar with ten parts water in a bowl. This is used when handling the rice.

Making Maki Rolls

Cut the nori sheet in half lengthwise. Place the shiny side down of the nori sheet onto your rolling mat. Cover with rice.

Make a grove in the centre with your fingers, first dipping them into your rice vinegar mixture. Add your avo or cucumber.

Using your thumb, lift the front of the mat closest to you up and over and continue this forward rolling motion so rice meets rice. Lift the top of of the mat and roll over a little more, so the strip of the nori at the far end is now on the bottom of the roll.

Squeeze gently and firm up the roll and shape each end. Place the roll on the chopping board and cut rolls into half, and then half again. Between each slice, make sure your knife is dipped into the vinegar mixture.

Making California Rolls

Use a full sheet of nori. As mentioned above, place the shiny side down and cover with sushi rice. There is no empty strip of maki when making california rolls.

Thereafter, turn the nori over so that the rice is facing down. Place filling neatly:

Follow instructions as mentioned above, when ready to roll. Roll is ready to slice when is it neatly formed. Slice rolls.

After making a whole lot and trying other variations, this is what the best looking ones looked like:

Serve with wasabi and pickled ginger.

7 Responses

  1. Nice… I need to get myself a sushi kit, I love the stuff and usually spend a load of money when I buy for myself.

    Will keep in mind your note on cooking the sushi rice.

  2. Well done for a first attempt! My first attempt didn’t look quite this nice once rolled – but still tasted great.

    I want to try Rainbow rolls next – especially salmon and strawberry rainbow rolls, because they are soooo yummy 🙂

  3. Nielfa – those kits are available at CNA and Exclusive Books. I hope you blog your attempt!

    Vanessa – thank you 🙂 This is my second attempt actually. My first attempt was also not that great. Even though they didnt look like the professional chefs, the taste was still there.

  4. Oh wow! When are you having me over for some?! It looks amazing!

  5. Its like raw fish

  6. wow…i want to make but just making the rice is an effort 🙂
    when you having us sushi lovers [including saaleha] over 😉

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