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2012 Cooking Club Week 15: Sushi
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17-04-2012 3:55pm#1Sushi is a seasoned rice which is topped with a range of things or wrapped up in a toasted seaweed wrap with a range of things.
There is no Raw Fish involved
Nigirizushi: oblong mound of rice topped with fish.
Temaki : A hand roll.
Makizushi: a roll.
Futomaki: a fat roll.
Uramaki: a roll with the rice on the outside.
Ingredient:
Got all of them in Tesco, they even sell the bamboo rolling mat.
Sushi rice,
Bottle of Rice Vinegar,
Bottle of Mirin (rice wine)
Smoked Salmon
Red Pepper
Cucumber
Sea food sticks/crabsticks
Sushi Nori.
Castor Sugar
Salt
Water
Wassabi(optional)
The rice has to be prepared first, put half the box of rice into a large bowl and then wash the rice 3/4 times with cold water to get rid of any of the excess starch, the water will be very cloudy at first and then by the last wash you should be able to see the rice.
Drain and put in a large flat bottomed pot with a good fitting lid, if the lid isn't great use it in conjunction with a clean dry teatowel.
Add 330ml of water to the pot and bring to the boil.
Now this is one of the hard things, putting the lid on the pot and letting it simmer for 10 mins and once 10 mins is up, turning the heat off and letting it sit for another 20 mins all the while never taking the lid off.
This kills me every time, cos I am divil for wanting to stir it.
Then tip the rice out into a clean dry bowl and use a fork to separate and fluff it. At this stage you season the rice.
Add 2 tblsp of Minin, 3 tblsp of Rice wine vinegar, 1/2 tsp of salt and 1 tblsp of sugar to the rice and use the fork until it is all coated and looks all shiny.
Prepare the rest of the ingredients, cutting the pepper in to long thin strips and the cucumber (I peel it you don't have to).
Then get setup to make Sushi
The most important thing on the table is the bowl of water beside the bowl full of rice. Seasoned Sushi rice is very sticky, so you will have to keep wetting your hands while working with it, or else they become a sticky mess and it all becomes a sticky mess.
First thing I made was Nigirizushi.
With wet (but not dripping wet) hands take a lump of rice and mold it into the the shape and place on the plate, at this point if you which you can add a bit of wassabi to the top of it. Then place a piece of smoked salmon on the top of it and that's it done.
Then I made Maki.
There are two sides to the Nori(seaweed wrap) one side is shiny and the other rough. For Maki you use half a sheet of the Nori, Nori has perforated lines along it so it is easy to tear. Place the shiny side down on the bamboo mate and with wet hands take a ball of the rice and then press it along the Nori ( which is rough side up). If you wish to add wassabi you run a line of it along the rice before you add the filling. Then pick what filling you want, I made two Maki one with Cucumber and one with Red Pepper.
Then carefully using the bamboo mat roll it, ( like a swissroll), use the mat to press and shape the roll. Then let it rest on it's seam on a plate for a while before cutting.
There is a video showing how to use the bamboo mat here.
http://video.about.com/japanesefood/Types-of-Maki.htm
Futomaki is a fat roll, it uses a whole sheet of nori, again make sure it is shiny side down, rough side up and wet your hands before touching the rice.
Follow the same steps as with making Maki.
Let them rest before cutting.
Uramaki is an inside out roll.
You need to put cling film or tin foil on the bamboo mat before starting.
As before put the Nori rough side up, wet your hands and apply the rice and then you flip it over so the rice is now on the mat and you add the fillings directly on the shiny side of the nori. The you roll the Nori which will have the seasoned sticky sushi rice on the outside. The Clingfilm/Tin foil will help the roll keep it's shape while it rests.
While the Maki rested I made Temaki
Carefully cut a sheet for Nori in half to make a triangle.
Put the triangle shiny side down on the mat. Wet your hands and add rice to the middle of the nori triangle and then fillings. I used cucumber, red pepper and seafood stick. Fold the triangle of nori into a cone.
Cutting the Maki.
You need a very sharp knife and you need to slice them and not saw at them.
The knife needs to be wet so that the nori and the rice do not stick to it.
I would suggest starting with the thinner Maki rolls first and then the the Fotomaki. Wet and wipe the knife after each cut, make each section aprox inch thick.
For cutting the Uramaki make sure that your hands are also wet as the knife.
Unroll the Uramaki from the Clingfilm/tinfoil and only touch it with wet hands while slicing it. Some of the rice may fall away but with wet fingers you can push it back in place.
The amounts above made two plates of sushi which is very filling.
Plate it up and serve with Soya sauce for dipping in. Enjoy!
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