Sushi.

Maki sushiSushi. I love me some sushi. Little morsels of perfectly seasoned short-grain rice wrapped in a seaweed wrapper encasing an endless combination of fillings. Yum. Definitely one of my favourite go-to’s when I’m on the go.

Today I’ll be teaching you how to make a basic maki sushi roll.

Now, there really is a difference between good and bad sushi.

In my opinion, good sushi consists of:
– Seasoned rice (nice hit of rice vinegar and sweetness from the sugar)
– Perfectly cooked rice (not undercooked, not overcooked, not gummy, etc)
– Not TOO much rice (filling > rice)
– Fresh ingredients (this one especially applies to seafood)

Bad sushi?
– The opposite of everything I just wrote. Mainly applies to convenience stores (convenience stores in Asia exempt and Fujiya because I’m a Fujiya slave), all-you-can-eat joints, Western restaurants that try to do sushi (just…no), restaurants that are based on “creative rolls” (just because you put a lot of filling/shit on it does not mean it tastes good – quantity does not equal quality).

Yes. I seem to take sushi very seriously. Hey, when you eat sushi/sashimi/kaisen/charishidons almost once a week, quality begins to matter.

But I find myself asking myself, “Craving sushi. Too lazy/cheap to go out to get it. I’ll just make it at home” — which is why I keep sushi rice, nori, and sushi seasoning on me at ALL TIMES. And then I just base my fillings on whatever I have on hand.

So today I will show you the basics of making a maki roll. “Maki” generally applies to any type of sushi that has nori (roasted seaweed) on the outside. Very easy to make and very similar to making Korean kimbap.

Let me know how it goes!
Maki sushi Maki sushi Maki sushi Maki sushi Maki sushiMaki sushi

What you’ll need:
– 2 cups uncooked sushi rice (short grain)
– 3 cups water
– 5 tbsp sushi seasoning (found at T&T)
– 10 sheets nori
Filling options
– 1 can flaked skipjack tuna mixed with 3 tbsp mayonnaise
– 1/2 cucumber, sliced
– 1 cup imitation crab, sliced
– 1 avocado, sliced
– Sriracha
– Japanese mayo

What you’ll need:
1. Wash your sushi rice and cover with 3 cups of water. Cook in your rice cooker. Get the rest of your ingredients ready to go. There won’t be time to do it later.
2. After you’ve gotten your filling ready, cover your sushi mat with saran wrap and make sure it is completely sealed. This will prevent morsels of rice sticking to it later (it can be a bitch to clean). After that, fill a small bowl with warm water. This will be for your fingertips later on.
3. In a large container or bowl, dump out your freshly cooked sushi rice and gradually sprinkle the sushi seasoning while folding it in with a large wooden spoon. You want to ensure that every grain of rice has been seasoned.
4. When you’re ready, take a sheet of nori and inspect both sides — one side should be rough and the other, shiny. Lay the nori shiny-side facedown. You are going to put rice on the ROUGH side. Once ready, take a small container/bowl and scoop about 3/4 cup of rice (more or less, up to you) and dump it on the nori. Dip your fingertips in the bowl of warm water and press the rice gently. The rice should stick to the nori easily. Spread this over the entire sheet of nori, leaving 1/2″ of space at the top.
5. Next, add your fillings near the bottom of the nori sheet. Then, with your mat, roll the sushi and compact it tightly but pulling back every time you inch forward to roll it up. Keep rolling until the roll is finished.
6. Once you have a completed roll, take a sharp knife and cut your sushi into 6-8 pieces. Prevent ruining your sushi by using a non-serrated and very sharp knife. If you can, try to cut it in one swoop as opposed to “sawing” it off.
7. Fill, roll, cut, and repeat! Makes 10 maki sushi rolls.

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One thought on “Sushi.

  1. Pingback: The whitest sushi ever. | Umami & Me

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