Introduction: How to Make Sushi!!! Maki Style (rolled Sushi)
Sushi. I japanese it means "Vinegared Rice." It has nothing to do with raw fish, that is sashimi. It can contain raw fish, but that is not what the name means. So, Do you love sushi? Do you think it is too hard to make? Well that, is why you fail!!!! But if you believe you can do it, and pretty much anyone can, continue on reading!!!!
My first instructable!!!!!!!!!!!!
Also, all credit for this recipe goes to Alton Brown, the most awesome chef in the world. He has a show on food network called good eats. CHECK IT OUT!!!!!!!!!!
I should have washed the rice more, it turned out more gummy than it usually does.
Step 1: Gather All of Your Ingredients
The kind i am going to make today is a California roll.
All of the ingredients you need are:
Nori, people say it is roasted seaweed, but it is really algae,
Short or medium grain rice, long grain will not work, it has to do with the starches
avocado, or cream cheese, i ran out of avocado so i am doing this with cream cheese
gari, pickeled ginger
wasabi, i dont use it but you are welcome to
shoyu ,soy sauce
Step 2: Gather Your Tools
You will need:
A bamboo rolling mat: found on asian aisle at local grocery store
Chopsticks and stand (not needed but fun to use)
A large glass or wooden bowl
Various Measuring Devices
Small Microwave safe bowl
A Nuking Machine! i.e. microwave
Sauce pot with lid
Long, thin, sharp knife, NO SERRATIONS PLZ!!!!!!!
Small receptacle to hold soy sauce in
Cup with tall sides (you could just use measuring cup)
A sink (not pictured)
Step 3: Making Rice!!!!!
1:Get your rice, whether it be medium and short grain, and put 2 cups of it into the cup. Cover it with water and swish it around, pour out the water, and repeat about 5-6 times or until water comes out clear.
2:After rice is washed, put it in a small-medium sauce pot and put 2 cups of water on top of it.
3:Bring it up to a boil.
4:Reduce heat to low and let simmer for 15 minutes
5:Remove from heat and let stand for 10 minutes covered
Step 4: Make Vinegar Syrup for Rice
1;Put 2 tablespoons of the rice vinegar into the microwave safe bowl
2:Put 2 tablespoons of sugar into the mixture
3:put 1 tablespoon of salt into the mixture
4:STIR!!!! It will not all dissolve so bring out your nuking machine! i.e. microwave
5: Nuke for 45 seconds on high, be careful to stop the nuker if it boils over, then restart
6:Remove syrup from nuking machine, but dont inhale the vapors, they smell and burn!!!!!
7:You have your syrup!
Step 5: Mixing Vinegar Syrup and Rice.
I forgot to take pics of this step
1:Pour rice out of the sauce pot and into your big glass or wooden bowl.
2:Add the syrup
3:Dont stir, but cut and fold the mixture until the syrup is completely integrated.
4:Let the rice come to room temperature before you use it.
Step 6: Putting It Together
1:Lay out a piece of Nori
2:Put large ball of rice on the Nori, it is always easier to take away than to add more. Cover the whole thing, leaving about a half an inch on one side unriced.
3:Sprinkle on sesame seeds (i used black sesame seeds, the look better to me
4:cut up a cucumber into strips and put about 1/8 of the cucumber if you are making half a roll, what i am making in the pics, or 1/4 of the cucumber if you are making a full sheet of nori roll
5:Add 2 sticks of the crab, again with half of a roll, double if using full roll, pulled apart.
6:Add the cream cheese, or avocado, look at pics for amount.
Step 7: Rolling It Up and Cutting
Between each cut, lubricate the knife with water, it will make the cuts easier and cleaner.
Camera ran out of memory in the middle of the video, didn't finish cutting the roll.
Step 8: Plating and Serving
You can plate it pretty much however you want, but this is how i do it
1: Place sushi in a ring formation around the plate
2: Place Gari and wasabi, if you want, in the center of the rolls
3: Put shoyu ,soy sauce, in the little bowl we had earlier
4: Place chopsticks on the side
5: Serve with Sake, if you are of age, ocha, green tea, or anything you want
p.s. it is disrespectful to the itamae, sushi chef, to mix wasabi with soy sauce and dunk the sushi in, if they wanted it in there, he would have put it there.