Short
Arnold
Lara MEasy Home Made Sushi Recipe
May 24th 2006 05:13
Following on from yesterday’s post, I’m going to show you how you can make your own delicious sushi at home. All of the ingredients should be readily available in an Asian grocery store, if not at a local supermarket.
Ingredients:
Sushi rice (Our pack says that it is “extra fancy”)
Dried Nori seaweed sheets
White vinegar
Sugar
Avocado
Smoked Salmon
(Raw salmon is the only ingredient we find difficult to get, and so we substitute it with smoked salmon)
Method:
Combine a cup of rice with a cup and a half of water and bring to boil. Add 2 tablespoons of vinegar and 1 ½ tablespoons of sugar. Turn to low and simmer for 20 minutes. If in doubt follow the instructions on the back of the pack.
Place the seaweed shiny side down on a mat and spread some of the rice evenly along the length. Lay a length of smoked salmon and avocado along the length, in the centre of the rice. Roll the seaweed up tightly using the mat until the seaweed is exposed by about 2cm. Wet the end and seal it up. You can leave the sushi as a roll or cut it into cylinders of about 3cm thickness.
It’s a bit difficult at first, but you’ll get it after a couple of tries. If the rice is nice and sticky you can probably even manage rolling the sushi without buying one of those fancy mats.
There are many different varieties you can make, so feel free to play around. The variations my sister made were inside out sushi, egg wraps and salmon wraps. Other good fillings include tofu, cucumber, chicken or carrot. These are best served with wasabi, soy sauce, oyster sauce and slivers of ginger. Challenge yourself to eat them with chopsticks.
Ingredients:
Sushi rice (Our pack says that it is “extra fancy”)
White vinegar
Sugar
Avocado
Smoked Salmon
(Raw salmon is the only ingredient we find difficult to get, and so we substitute it with smoked salmon)
Method:
Combine a cup of rice with a cup and a half of water and bring to boil. Add 2 tablespoons of vinegar and 1 ½ tablespoons of sugar. Turn to low and simmer for 20 minutes. If in doubt follow the instructions on the back of the pack.
Place the seaweed shiny side down on a mat and spread some of the rice evenly along the length. Lay a length of smoked salmon and avocado along the length, in the centre of the rice. Roll the seaweed up tightly using the mat until the seaweed is exposed by about 2cm. Wet the end and seal it up. You can leave the sushi as a roll or cut it into cylinders of about 3cm thickness.
It’s a bit difficult at first, but you’ll get it after a couple of tries. If the rice is nice and sticky you can probably even manage rolling the sushi without buying one of those fancy mats.
There are many different varieties you can make, so feel free to play around. The variations my sister made were inside out sushi, egg wraps and salmon wraps. Other good fillings include tofu, cucumber, chicken or carrot. These are best served with wasabi, soy sauce, oyster sauce and slivers of ginger. Challenge yourself to eat them with chopsticks.
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