It's easy peasy japanesey!
I used the instructions from a sushi kit I received as a gift. If they aren't clear enough, you can always look up picture instructions on the internet.
"Recipe for flavored rice was perfect. Ratios, time, flavorings all came out beautifully. Used this for an ahi tuna maki roll, ebi nigiri, all successful, and also fun (though a bit challenging!) to assemble with my 8-year-old."
1. Mix rice vinegar, sugar, and salt in small saucepan. Cook over low heat until sugar dissolves. Set aside to let cool.
2. Put the rice in a bowl and wash it in cold water. Repeat washing until the water becomes clear (or close to it). Drain the rice in a colander (lined with paper towels to catch the rice).
3. Place the rice in a medium saucepan (or you could use a rice cooker) and add water. Let the rice soak for one full hour.
4. On the stove, cover with a lid and bring to a boil over high heat. Turn the heat down very low and cook 15-20 minutes until the water is almost gone. Remove the pan from the heat and let it steam for 10-15 minutes.
5. Use a paddle to spread the hot rice into a large wooden or glass plate (not metallic because it will react with the vinegar).
6. Sprinkle the vinegar mixture over the rice, and use a paddle to fold it into the rice. As you work with the mixture, use a fan to help to cool the rice and remove the moisture. This will give it a shiny look.
7. Once the vinegar has been mixed in, the rice is ready to be used. It's the best when used right away, but you could always store left overs in an airtight container in the fridge. The recipe yield about 4 cups of cooked rice.
1. Using a rolling mat covered by plastic wrap, place a sheet of Nori, shiny side down, and spread 1 cup of cooked sushi rice over the Nori. Leave a 1/2 inch strip uncovered at one end (length-wise).
2. If you are spreading the cream cheese, do this first length-wise near the middle of the rice. If you match-sticked everything, arrange the ingredients together in the center of the rice also.
3. Roll the mat away from you, using your fingers to help hold the ingredients down in place. Press forward to shape the sushi into a cylinder. Grip the rolled mat firmly with both hands, then remove the sushi.
4. Cut the rolled sushi into bite-sized pieces. Take a very sharp knife and wipe it with a wet cloth before you slice the roll. Slice with one, swift motion rather than sawing back and forth.
5. You could definitely find pictures for these instructions online if not on the Nori wrapper. The recipe makes 4 rolls, serve with ginger, wasabi, soy sauce, whatever...but just enjoy.
vannjt 2y ago
pusan1 3y agoMy taste please take out the avacodo
lisazazzarino 3y ago
tabbyfields 3y ago
Lachupacabra85 3y agoSo simple, so good. Thanks so much for posting this!
stevemur 4y agoRecipe for flavored rice was perfect. Ratios, time, flavorings all came out beautifully. Used this for an ahi tuna maki roll, ebi nigiri, all successful, and also fun (though a bit challenging!) to assemble with my 8-year-old.
kalreendio 4y agoI love sushi soooooooo much
hanane 4y agothat was easy and yummyyyyy thx a lot
Greentealatte 5y agoDelicious! I would make this again.
pineapplebutter 6y agoYou will be pleasantly surprised by how easy this is to make. This was my first attempt and it came out much better than I thought it would. There are no bad combinations when it comes to sushi, you came make anything you can dream up. One rule of thumb, keep the ingredients to a 3-4 maximum or else you can't distinguish between ingredients and the flavor is all one big mess. [I posted this recipe.]