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August 9, 2010 | by  | in Opinion |
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Sushi

I was taught how to make sushi from a Japanese home-stay we had at my house a few years ago, so you know this recipe is legit. The great thing about sushi is that you can customise it to include only what you love. Vegetarian? Hate capsicum? Have a lot of tinned tuna you don’t know what to do with? Make sushi!

Rice:

  • Proper sushi rice is, for obvious reasons, best for making sushi. Find it in the international section of the supermarket.
  • Rinse the rice with water a few times (until the water runs clear) to remove the starch.
  • Cook the rice, bringing the water to the boil then letting it simmer on medium heat until all the water evaporates.
  • Mix in a teaspoon of sushi vinegar or a sachet of sushi powder. I usually use Mizkan powder sachets.

Fillings:

  • There are entire cookbooks dedicated to filling ideas. Avocado, carrot, cucumber, sesame seeds, spring onions, snow peas, and/or asparagus are popular. If you’re feeling uninspired, Google awaits!
  • Cut your fillings into long, thin strips.
  • Egg is another possibility—fry ‘em up like an omelette then cut into strips.
  • Meat ideas include salmon, tuna, shrimp or crab. Tofu for the vegetarians goes well too.

Rolling sushi:

  • Lay out a sheet of seaweed (also found in the international section).
  • Spread the rice over the whole sheet.
  • Lay your fillings in a narrow, lengthwise strip.
  • Roll the sushi. The exact art of rolling sushi can take a bit of practice to get the hang of. A bamboo mat certainly helps. Try Youtube if you’re having trouble rolling—it’s easier to see rather than me trying to describe it.
  • Cut the roll into about five pieces, and enjoy!

Food Tip of the Week: Sushi rice gets sticky. Keep your hands moist with water when using the rice to prevent it sticking to your hands.

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