Maki-zushi should be
eaten as soon as possible as Nori soon absorbs
moisture and becomes soggy, rather like paper.
Cooking
1.
Make sushi rice
Mix vinegar, salt and sugar.
!Warm up rice vinegar
until sugar and salt are completely dissolved.
Transfer
the cooked rice into a big container,
sprinkle mixed vinegar dressing over the
rice.
Mix the rice by cutting across it in
a fast slashing motion then cool it with
a fan. Quick cooling gives a glossy texture
to the rice. Leave rice covered with a
damp cloth until cooled to body temperature.
2.
To prepare ingredients.
Cut all ingredients into long sticks about
0.5cm-1cm wide.
3.
Make rolled sushi
Half
fill a small bowl with water and keep it
next to you. Dip your fingers in the water,
before touching sushi rice to stop rice
from sticking to your fingers.
!Put vinegar in the
water for reasons of taste and hygiene.
Place
nori on makisu (thin bamboo mat) with the
shiny side down.
Evenly
spread out a full of cup of sushi rice on
the nori.
Leave
some empty space at the ends.
Dab some wasabi on your index finger and
wipe from left to right across centre of
rice.
Arrange
ingredients in the middle of the sushi rice.
Lifting
the nearest end of makisu, fold over rice
and ingredients.
Using
the makisu to support the nori, roll the
ingredients into a tight cylinder.
Roll
up all the way and lightly press. The outer
end of the nori should be facing down.
Leave a while then cut into 8 pieces.
!Wipe your knife on
damp tea-towels regularly, when you cut
the sushi roll into pieces, as it will help
to keep the edges sharp.
Ingredients
Sushi Rice
The rice for Sushi needs to be a little harder
than usual so that it can absorb the vinegar
dressing without becoming too soft. The volume
of water should be 10% more than the volume
of rice.
Short grain rice 2cups Ideally use “Koshi-Hikari
Brand”
Water 2cups
Sake 2tbs
5cm square kombu (kelp) optional
*Kombu (Kelp) gives “Umami”
(savory) flavour to the rice as it has a
natural glutamic acid.
Vinegar Dressing for 2cups of rice
5 TBS(100ml) rice vinegar
3 TBS sugar
2 tsp salt
Measurement
1cup=250ml
1TBS=20ml
1tsp=5ml
CHU-MAKI
“GU” ingredients contained in sushi roll
Dragon Roll: Unagi eel fillets,
egg crapes and cucumber
!Choose a firm cucumber
as less chance to have lots of seeds. When you
make cucumber to thin strip, take off seeds first
as prevent soggy sushi roll.
California Roll: Flying fish
roe, cooked prawn, cucumber and avocado
Garnish: The type
of garnish used will depend on the ingredients.
Wasabi is good for tuna, salmon, most white fish
and vegetables. Grated fresh ginger is good for
yellowtail and mackerel.
Cooked green prawns without curling:
Cut off the heads, and pull out the veins. Insert
a wet bamboo skewer through the green prawns
from tail to head without touching the flesh.
Boil the prawns in boiling water with salt and
sake until cooked. Quickly soak the prawns in
ice water until cold. Drain and carefully remove
skewers.
Futo-maki:
Thick rolled sushi with three or four ingredients
is chosen for their complementary taste and
colour. Sliced into 8 pieces.
Chu-maki:
Middle sized rolled sushi with multiple ingredients.
Sliced into 8 pieces.
Hoso-maki:
Thin rolled sushi with only one ingredient.
A sheet of nori is cut in half sideways. Sliced
into 6 pieces.
Transfer
the cooked rice into a big container,
sprinkle mixed vinegar dressing over the
rice. 
Half
fill a small bowl with water and keep it
next to you. Dip your fingers in the water,
before touching sushi rice to stop rice
from sticking to your fingers.
Place
nori on makisu (thin bamboo mat) with the
shiny side down.
Evenly
spread out a full of cup of sushi rice on
the nori.
Leave
some empty space at the ends.
Arrange
ingredients in the middle of the sushi rice.
Lifting
the nearest end of makisu, fold over rice
and ingredients.
Using
the makisu to support the nori, roll the
ingredients into a tight cylinder.
Roll
up all the way and lightly press. The outer
end of the nori should be facing down.
