How to make sushi
1. Wash your rice with running water for about 1-2 minutes and after you have done washing take the rice and place it into a pot. Add a little bit more water than the rice. Since you're adding 2 1/4 cups of rice to this recipe add about 3 1/2 cups of water into the pot. Don't put too much water though or the rice's texture will falter and be more of a doughy consistency.
2. At first cook the rice on high heat making sure to stir every minute or two until the water starts to boil. When the water starts to boil lower the heat to minimum and cover the pot. Also make sure to stop stirring now too as the rice will cook itself now.
3. After 6-8 minutes check the pot to see if there is any water left. If there is no more water left in the pot and only bigger grains of rice in the pot, that means the rice is ready. If there is water left still in your pot then keep checking back after every few minutes making sure not to burn the rice.
4. Now take the rice out of the pot and into a bowl with a wooden spoon. I recommend for you to not use a metal spoon for this rice as it can damage it easily.
5. Now as you're probably tasting it it just tastes like ordinary rice so this step is important in order for us to make the vital taste come into the sushi. We need to add rice vinegar right after taking it out of the pot. The rice vinegar should be mixed in with 4 pinches of sugar and 1 or 2 teaspoons of salt (I wrote 1 or 2 as this is your choice as it will be according to your liking, you may like salt or you may not..if you don't then I recommend you go for just 1 teaspoon).
6.Let the rice cool down for a few minutes until it is within the room temperature. Don't put the rice in the fridge to make it cool faster.
Sushi can have many fillings as we keep experimenting with more things to try inside it but I like to have mine with salmon so this is how I make salmon for use in my sushi.
1. Cut smoked salmon fillet into long strips and season with salt and pepper. Pan fry and leave to cool for a while. Also, get the cucumbers and the carrots ready and thinly sliced for the next step as we are now about to roll out the sushi.
How to roll sushi:
1. Place a sheet of nori onto a bamboo rolling mat.
2. Spread the cooked and seasoned rice as evenly as possible over the nori, making sure to keep a thin layer of rice and leave a 1cm gap free from rice at the top and bottom as you will need this to seal the roll.
3. Place the fillings on the rice and make a line of the fillings that we prepared earlier. Do not put too much filling in otherwise it will be difficult to roll and the seaweed could rip apart while trying to roll with too many fillings in.
4. Begin rolling the nori carefully and evenly around the filling, using the mat to help shape it, rolling away from you and pressing firmly. Pull the bamboo mat away from you and make sure to keep rolling the nori around itself.
5. Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape.
6. Cut evenly and serve with soy sauce, wasabi paste, whatever you wish. Enjoy :)
Hope this sushi recipe is as great as all the others out there. I enjoy it a lot so I hope you all enjoy it too now.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (915g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 50.4mg||2 %|
|Potassium 801.6mg||21 %|
|Total Carbohydrate 166g||49 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 162.8g|
|Protein 14.4g||21 %|
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Calories per serving: 750
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