Ingredients: sushi rice, nori sheets, fillings (avocado, cucumber, bell pepper, mushrooms, Japanese radish, …whatever you like) rice vinegar, sugar, salt, soy sauce, wasabi powder, pickled ginger, sesame seeds
(4 cups of rice for 4 people)
Put the sushi rice in a strainer and rinse under cold water for about 5 minutes (until the water is almost clear) Let it soak for 30min (I usually skip this step, never noticed a difference)
Fill a (preferably coated) pot with the same amount of water as the rice, cover it and bring to a boil. Then reduce the heat to the lowest setting and let the rice simmer for about 12-15minutes (Don’t remove the lid before the rice is done!) Now remove from heat completely and let it stand with the lid on for another 10-15min.
Mix 8 tablespoons rice vinegar, 4 tablespoons sugar and half a teaspoon salt to make the sushi vinegar. Stir until the sugar dissolves.
Put the rice in a bowl and add the sushi vinegar while slicing through the rice with a wooden spoon. Let it cool for a couple of minutes.
Fillings: Cut the cucumber in half, remove the seeds with a spoon and then cut into thin strips. Use any kind of vegetables you like!
Cut the nori sheet into half and place on a bamboo mat (shiny side of the nori sheet should face down). Moisten your hands with water before placing the rice on the nori sheet so the rice won’t stick on your fingers. Put a thin layer of rice on the nori sheet and leave a (1 inch /2,5cm) strip uncovered at the top end. Place the filling in the middle of the nori.
Now pick up the edge of the bamboo mat and roll over the rice, nori and the filling until only the riceless strip remains visible. Press gently, lift the bamboo mat and roll forward again to complete the roll. Press again to shape the roll, then unroll and place on a cutting board.
Use a very sharp knife to cut the maki rolls. Moisten the knife with water and cut the roll in half. Place the two halves next to each other and cut in 6 equal pieces. (I usually put the very ends aside; they make a nice snack when all the pretty makis are gone)
Serve with soy sauce, pickled ginger and wasabi paste (use wasabi powder to make your own wasabi paste, it tastes way better than the one that comes in tubes)
last updated: 31. March 2012 18:53
link to this article: (copy to clipboard)