Sushi Rice
2 rice cooker cups (360 ml) (uncooked) short grain Japanese rice*
2” (5 cm) kombu (optional – traditionally, for sushi we cook rice with kombu)
4 Tbsp. rice vinegar
2 Tbsp. sugar
1 tsp. salt
Fillings
1 Japanese or Persian cucumber (yield 8 rolls)
6.8 oz (194 g) sashimi-grade tuna (yield 12 rolls)
1 box Natto (fermented soybean) (yield 2 rolls)
Everything Else
5 full sheets nori (roasted seaweed)
Vinegared hand-dipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar
Soy sauce
Wasabi (optional)
Pickled ginger (optional)
Equipment you will need:
One bamboo sushi mat (See the post for recommendation)
Instructions
1) Prepare Sushi Rice. If you need a recipe or want to follow a detailed step-by-step instruction, please click here. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.
2) Prepare additions for inside (cucumbers, tuna, salmon, peppers, etc)
3) Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 2 tsp. rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
4) If desired Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an air-tight bag and take out only as much as you need.
5) Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face DOWN.
5) Moisten your hands with vinagered water before you touch sushi rice.
6) Scoop a scant ½ cup (or less) of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!
7) Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.
8) Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.
9) Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.
10) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).
11) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.
12) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.
Notes
*Please use short-grain Japanese rice to make sushi.
*1 rice cooker cup is 180 ml, not same as 1 US cup. 1 cup will make 2 cups of cooked rice. For this recipe, 4 cups of cooked rice (2 cups of uncooked rice) will make 10 Hosomaki (thin sushi rolls).
*There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. You make regular steamed rice, and add the seasonings after rice is cooked.
Recipe From: http://www.justonecookbook.com/sushi-rolls/
5 full sheets nori (roasted seaweed)
Vinegared hand-dipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar
Soy sauce
Wasabi (optional)
Pickled ginger (optional)
Equipment you will need:
One bamboo sushi mat (See the post for recommendation)
Instructions
1) Prepare Sushi Rice. If you need a recipe or want to follow a detailed step-by-step instruction, please click here. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.
2) Prepare additions for inside (cucumbers, tuna, salmon, peppers, etc)
3) Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 2 tsp. rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
4) If desired Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an air-tight bag and take out only as much as you need.
5) Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face DOWN.
5) Moisten your hands with vinagered water before you touch sushi rice.
6) Scoop a scant ½ cup (or less) of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!
7) Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.
8) Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.
9) Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.
10) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).
11) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.
12) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.
Notes
*Please use short-grain Japanese rice to make sushi.
*1 rice cooker cup is 180 ml, not same as 1 US cup. 1 cup will make 2 cups of cooked rice. For this recipe, 4 cups of cooked rice (2 cups of uncooked rice) will make 10 Hosomaki (thin sushi rolls).
*There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. You make regular steamed rice, and add the seasonings after rice is cooked.
Recipe From: http://www.justonecookbook.com/sushi-rolls/
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