Sushi Making

Ava, (10) and Molly (6) rolled their first sushi!
They like cucumber, tofu and avocado the best.

Making sushi is easier than you think! You just have to get the rice right.

For about 4 people use 2 cups rice. Rinse rice first and then put in a pot with 2 cups water. Bring to a boil and simmer for 15 minutes. Now let the rice sit for 10 min. Don't lift the lid!

Next you will make the "sushi su". Put the rice in a bowl and add 11/2 tbsp rice vinegar and a tbsp honey. (Some people use sugar.) Now start to fluff the rice by using a wooden spoon until the rice becomes slightly sticky. You can also fan the rice at the same time to cool.

So many things are good in sushi - tofu (raw or fried), smoked salmon, fake crab meat, smoked mackerel, cucumber, avocado, carrots, red peppers, steamed asparagus, shiitake mushrooms, green onion, egg.

Time to feast with pickled ginger, wasabi, soy
sauce and spicy mayonnaise.

When ready to roll, use a bamboo matt or roll it freestyle. Put about 1/2 cup rice on a sheet of yakinori. There are little lines on the seaweed to indicate the direction of rolling. Make sure these are horizontal. Spread the rice as thin as you can with a spoon or fingers. Leave 1/2 inch at the top and bottom with no rice but make sure to spread it to the outer edges.

Put your ingredients in the centre of the rice. Lift the side of the matt closest to you, bringing the the edge over the centre ingredients. Keep pressing down and continue to roll the edge towards the other edge of the matt. For hand rolling, just bring the edge of the seaweed up over the ingredients, press down slightly and then continue to roll up, making sure to have press evenly across the whole roll. (Just like rolling a joint or cigarette if you've had practice with that!) Next let the roll sit seam side down for a few minutes before slicing. It is best to use a wet knife.