Sushi
Rice
Ingredients
- Short grain sushi rice
- Sushi Vinegar
Steps
- 1 cup of rice in a pot
- Wash the rice 3 times
- Let the rice soak in water for 30 minutes
-
1 & 1/4 cups water
- Cook without lid on high heat
- When it boils, reduce heat and stir a few times
- Cover with lid and cook for 15 minutes
- Remove from heat and let it stand for 10 minutes
-
Fluff the rice with a spatula. Not a lot or it will get mushy
- Add 3 Tablespoons Sushi Rice vinegar
- Cut the vinegar into the rice using the spatula
https://www.youtube.com/watch?v=-eed1Kz-3DE
https://www.youtube.com/watch?v=U-d37LWz1OY
Maki
Ingredients
- Seaweed sheet
- Fresh Tuna or Salmon (Salmon needs to have been frozen at some point)
Steps
- Cut seaweed sheet in half lengthways
- Lay down plastic on Bamboo mat
- Add rice carefully. Leaving **3cm of space at the far end
- Add an evenly cut slice of tuna/salmon/cucumber
- Roll that bitch
- Apply pinch at the crucial moment
https://www.youtube.com/watch?v=R6mlUxxf4ao
Serving
- Soy sauce
- Wasabi
- Pickled ginger