TO PERFECT THE ART OF ROLLING SUSHI IN SEAWEED TAKES PRACTICE AND THERE IS NO BETTER WAY THAN BY STARTING WITH THIS SIMPLE FROM.
INGREDIENTS
6 sheets yaki-nori seaweed
200 g block tuna for sashimi
200 g block salmon for sashimi
400 g Japanese rice, cooked
as for Shaped Sushi, using Mixed
Vinegar (see below)
wasabi paste
½ cucumber, quartered length ways
and seeds removed
gari ,to garnish
soy sauce, to serve
FOR THE MIXED VINEGAR
3 tbsp rice vinegar
1 tbsp sugar
2 /3 tsp salt
METHOD
1. Cut the nori sheets in half. Cut the tuna and salmon into four 1 cm/½ in square, long sticks. The sticks should be the same length as the long side of the nori. Use two sticks per non if necessary.
2. Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.
4. Spread a little wasabi in a horizontal line along the middle of the rice and lay a stick of tuna on this.
5. Holding the mat and the edge of the nori nearest to you, roll up the nori and rice into a tube. Use the mat a guide- do not it into the food. Roll the rice tightly so that it stick together and encloses the filling.
6. Carefully roll the sushi off the mat. Make 11 other rolls in the same way, four for each filling ingredient. Do not use wasabi with the cucumber. Use a wet knife to cut each roll into six slices and stand them on a platter.wipe and re- rinse the knife occasionally between cuts. Garnish with gari and serve sauce with the sushi.
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