This was a long time coming wasn't it? Everyone who knows me knows I love food, and my Asian food in particular. I'm a big fan of sushi, sashimi, soba, udon, ramen etc. etc. you get my drift. Anyway since eating out is not always the best (and cheapest duh) option, I've always tried to make my own sushi to bring for lunch as it doesn't need refrigerating - and it makes you full because erm, carbs.
There's been a few 'hey friend, teach me' (by that I mean one friend) how to make sushi, I decided to take some photos of me in action ARE YOU READY EVERYBODY?! I'm gonna make you a pro at rollin' sushi after this. No guarantee though.
Okay no more talking. Let's get straight-talking. I made this for 2 servings so you'll need:
- 2 cups short grain sushi rice (brown sushi rice if you're healthy)
- 2 tbs Rice vinegar
- Seaweed (from the World section of supermarkets or a good ol Asian supermarket)
- Sushi mat
- Fillings can be anything! I used: smoked salmon, carrots, seafood sticks, cucumber
STEP ONE:
Boil/steam (I use a rice cooker) 2 cups rice and mix in 2 tablespoons of rice vinegar when it's done. Let it sit for 30-40 minutes, the rice should be cool enough then. Unless you want warm rice when rolling, which may dampen the seaweed.
STEP TWO:
While you boil/steam your rice or let it cool, you can be ~productive as hell~ and chop up all your ingredients! Here are some artsy shots of me doing such a thing. I like to cut it lengthways so it's easier to place them for rollin' later mate. I used my fingers to strip apart the seafood sticks since they come apart quite easily anyway.
STEP THREE:
Now that's it's all chopped up, you can start assembling your sushi onto the seaweed and mat. Lay out the mat onto a flat surface (I just used a chopping board) and take a piece of the seaweed and put it on top, fill it with rice and press down to make sure it's flat.
Then go wild with your ingredients. You can put as much as you want so long it doesn't overfill by the end of it :)
Roll roll roll - it takes a bit of practicing but the trick is to push in after each roll to make sure your sushi is compact enough and won't fall apart. You can seal the end bit with a bit of water and it's ready to be cut! A tip is also to wet your knife and cut the sushi in swift moves.
OKAY THAT'S IT. I've ran out of photos so you can feast your eyes of these. It lasted me two days so it should be enough for a meal at home too!
Did you like this easy peasy handy how to? I'd love to do more like these cause I love food. Have you guys tried making sushi, did you like my gif? ;) Let's talk about how we love food below!
(I'm also away for two weeks tomorrow in KL and Seoul so I'll be sure to fill up my tummy that's fosho)
