COFFEEPERDAY.COM- Hello guys! It may seem like a lot of ingredients for making Sushi at first, but most of the ingredients turn into staple foods [like sriracha + sesame seeds] and perishable foods like nori, sushi rice, and vinegar will last in your kitchen for a long time. You will get 4-6 sushi dinners for the price of one at the restaurant. But most of all, it's a lot of fun! Invite some friends to try your sushi.
Here we will help you with Steps to make Sushi that is easy but still, all of it takes a struggle! Ganbatte!
(Unsplash / Jakub Dziubak)sushi rice (Nishiki is my brand of choice!)bamboo mats (example)Plastic wrapnori (seaweed sheet)low sodium soy sauceroasted sesame seeds and/or chia seedsSriracha chili saucewasabi + pickled ginger (optional but delicious!)
You can buy your staple at your local Asian food market or in the international food aisles at Supermarkets. Almost every shop I have been to has all of the above ingredients, after which you can arrange them next to the sushi to be made to make the process easier!
- STEP 1: Pat the rice. Place the nori sheet on the mat, shiny side down. Dip your hands in the vinegar water, then pat the rice on top in a 1 cm thick layer, leaving the edge furthest away from you clear.
- STEP 2: Apply Japanese mayonnaise. Use a spoon to spread a thin layer of mayonnaise in the center of the rice.
- STEP 3: Add stuffing. Let your kids enjoy mayonnaise with a line of their favorite fillings - here we use tuna and cucumber.
- STEP 4: Roll up. Lift the edge of the base over the rice, applying a little pressure to keep everything tightly rolled.
- STEP 5: Paste the side like a postage stamp. When you reach the rice-free edge, brush with a little water and continue rolling into a tight roll.
- STEP 6: Wrap with cling film. Remove the base and roll it tightly on the cling film before the adults cut the sushi into thick slices, then remove the cling film.
- STEP 7: TO MAKE A PRESS SUSHI: Coat the smoked salmon. Line a bread pan with cling film, then place a thin layer of smoked salmon in it on top of the cling film.
- STEP 8: Cover with rice and press. Press about 3cm of rice over the fish, fold the cling film, and press as much as you can, using another can if you have one.
- STEP 9: Tip like a sandcastle. Turn the sushi onto a cutting board. Ask an adult to cut off the finger, then remove the adhering film.
- STEP 10: TO MAKE SUSHI BALLS: Choose your toppings. Take a small, square membrane and place a topping, such as half a shrimp or a small piece of smoked salmon, on top. Use wet hands to roll up a rice ball the size of a walnut and place it on top.
- STEP 11: Make it into a tight ball. Unite the corners of the cling film and screw it into a ball by turning it, then unfold and serve.