Wednesday, February 16, 2011

Sushi - Maki

3 cups uncooked sushi rice
Imitation Crab (any Japan Brand)
Seedless cucumber
Bamboo Mat

Sauce for Rice – This makes a lot but you can refrigerate it and it lasts forever!
1 cup vinager
1 cup sugar
1 cup rice wine
½ tsp Salt

Prep: Cut cucumber into strips, discard the middle

 Cook rice then mix in about 1/2 cup to 2/3 cup or more of rice sauce depending on how sweet you want your rice.

Cover Bamboo Mat with plastic wrap and tape it to the bottom.

Place Seaweed on mat and fold seaweed 1 inch from the bottom.  Tear off the inch strip. (For this type of Sushi you don’t need as much seaweed b/c your not stuffing it with a lot)

Place rough part of seaweed up and spread the rice thinly onto it.  DO NOT PUSH DOWN HARD.  Just drag the rice around until there is a thin layer. 

*Notice Meehyun used the tip of the spoon to pull rice. Much easier!

Flip the seaweed over (rice will stick to seaweed). Make sure edge of seaweed in close to the bottom of the bamboo mat.

Put Crab, cucumber, and avocado (or whatever you want in your sushi) on the edge of the seaweed. 
 You can add Mayo (restaurants use mayo).  You don't really notice it's in there.
Use Bamboo mat to roll the seaweed over so that it covers all you put in the middle.  Tucking it under and then pull the mat out and then roll it a little more tucking it under.  Continue until the roll is completely rolled up.  Then while it is still in the mat be sure to squeeze the roll tightly to make sure it stays together when you cut it.  This will also help the stuff in the middle move to the outer edges so your end pieces have some yummies in it too!

 Sprinkle with sesame seeds if desired
 To cut the roll cover it with plastic wrap and then cut. 
(you only have to use plastic when rice is on the outside)

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