Sushi for beginners

By admin
10 May 2012

250 ml (1 c) Jasmine rice

375 ml (1½ c) water

5 ml (1 t) sugar

30 ml (2 T) rice vinegar

5 ml (1 t) salt

½ cucumber

200 g raw salmon or trout or smoked snoek

60 ml (¼ c) sesame seed

Japanese mayonnaise

wasabi, soy sauce and pickled ginger for serving

Cook the rice until done (see tip on how to cook sushi rice).

Allow to cool.

Line a baking pan with cling wrap.

Press a thin layer of rice into the pan.

Peel the cucumber and remove the seeds. Slice very thinly. Arrange the slices on the rice.

Slice the fish thinly and arrange on the cucumber layer.

Spread with mayonnaise and sprinkle with sesame seeds.

Spoon the rest of the rice over the fish.

Press flat with wet fingers.

Place a layer of cling wrap on top.

Invert the baking pan and remove the upper layer of cling wrap.

Roll up the sushi with the help of the lower sheet of cling wrap.

Cut into pieces.

Serve with wasabi, soy sauce and pickled ginger.

HOW TO COOK SUSHI RICE

Rinse the rice once with tap water.

Add water to the rice and heat over moderate heat until the mixture boils.

Lower the heat and cook for 4-5 minutes uncovered.

Lower the heat to very low, cover with a lid and simmer for 12 minutes or until the rice is soft.

Turn up the heat for at least 5 seconds to evaporate the extra water.

Remove the lid, stir through once, replace the lid and turn off the stove plate.

Allow to steam for 10 minutes.

Test the rice after 7 minutes -- it should be soft and sticky.

Remove the lid quickly to prevent water on it from dripping into the rice.

Wet a wooden spoon or plastic dough scraper to prevent the rice from sticking to it and mix the rice lightly with a folding action from the bottom to fluff it.

Spoon the rice into a plastic or glass mixing bowl.

Mix the sugar, rice vinegar and salt and sprinkle the rice with the mixture.

Fold the rice with a cutting action using the wet wooden spoon or plastic dough scraper.

Fan the rice with a hand-held fan or a sheet of paper to evaporate the vinegar and cool the rice quickly. Rice that cools quickly is shinier.

If the rice is slack fan it to get more of the vinegar to evaporate.

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