Three months after receiving my bamboo sushi mat set for Christmas, I decided it was time to put it to good use. I’d attempted sushi before without the proper tools, only to be disappointed with rolls that fell apart. But this time I was armed with my new mat and I was ready to rock my sushi rolls.
The first step to make sushi is to make great sushi rice. It was quite simple.
Rinse 2 cups of uncooked sushi rice in a strainer. Put the rice and 3 cups of water in a saucepan and bring to a boil. Cover, turn heat to simmer and leave on the burner 10 minutes. Leave the pot closed and remove from the burner and let sit another 10 minutes. The rice is ready.
In a small bowl combine 3 tablespoons rice vinegar with 2 tablespoons sugar. Microwave 45 seconds and stir until the sugar is dissolved. Stir the mixture into the rice and keep stirring until the rice becomes a little sticky. Now you are good to go for the fun next sushi-assembly steps.
If you need a little help gathering the different things to make these yummy rolls, Sushi Chef offers a Sushi Making Kit. It includes sushi and rice vinegars, short-grain rice, nori seaweed sheets, soy sauce, wasabi, and pickled ginger.
Simply lay the seaweed sheet on the bamboo mat and use the wooden paddle to spread the rice evenly on the sheet. Then lay down your ingredients on the rice in a straight line, on one side. I used leftover cod, some strips of white radish and avocado. Then roll the mat over the first part of the sushi where you put in the different ingredients, kind of how you’d fold over a peanut-butter and jelly sandwich. The mat never gets rolled into the roll, it is just there to aid you in making your roll nice and compact. Once you’ve rolled over the first part, simply detach the mat, roll the sushi a little more, and then cover with the mat and firm up your roll again.
Cut your roll with a VERY sharp knife, and voila!
(pronounced ah taab-luh, meaning everybody come to the table now!)
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