Makes 4 rolls
What you’ll need:
Tools:
- Medium pot with lid
- Bamboo or wooden spoon or spatula
- Sushi rolling mat
- Sharp knife
- Large bamboo or wood cutting board
- Medium bowl for water to wet hands
Ingredients:
- Nori (seaweed sheets)
- Sushi rice, prepared
- 2 cups sushi rice
- 2 cups water, plus more for rinsing
- Pinch of salt
- 3 tsp seasoned rice vinegar
- Sesame seed mix (black and white)
- Caviar Limes, to top
Optional stuffings:
- Carrots, julienned
- Radishes, julienned
- Beets, julienned
- Cucumber, deseeded and julienned
- Purple Mizuna greens
- Tat Soi greens
- Wasabi Arugula greens or made into a paste
- Thai basil or Tulsi
- Cilantro
- Scallions
- Peapods
- Avocado, sliced
Prepare the rice:
1. Add 2 cups of rice to a medium pot and fill halfway with water. Whisk the rice around with your fingers to wash the starch from the rice and drain off the water. Repeat two more times, or until the water is relatively clear.
2. Add two cups of fresh water to the pot with the rice, a pinch of salt, and the seasoned rice vinegar; place on high heat, uncovered. When the rice is bubbling and dancing in the pot cover the pot with a dishtowel, then place the lid on top of the towel, bringing the corners of the towel towards the handle to create a strong seal at the lid. Reduce the heat to the lowest setting and set a timer for 10 minutes. Do not lift the lid-- no peeking!!
3. Meanwhile, soak the bamboo spoon or spatula in cold water, wrap your sushi mat in plastic wrap, and slice up desired filings into long thin strips. Set out a bowl of water next to your working station.
4. Remove rice from the heat, uncover and flip the pot onto the large wood cutting board. Use the damp bamboo spatula to spread the rice around on the board to cool.
Continue with the instructions below for inside out or traditional sushi.
To make traditional sushi with seaweed wrap on the outside:
1. Place a full sheet of nori onto the sushi mat.
2. Wet your hands in the bowl of water and collect a large snowball of rice. The water will prevent the rice from sticking to your hands. Spread the rice into a thin layer onto the nori sheet, leaving the top and bottom half-inch uncovered and spreading to each side.
3. Sprinkle the rice with the sesame seed mixture.
4. About one inch from the bottom of the sheet spread layers of stuffings in a parallel, horizontal line, but not too much, or you’ll have a sushi blowout!
Continue with the instructions below to complete the roll.
To make inside-out sushi with rice on the outside:
1. Place a half sheet of nori onto the sushi mat.
2. Wet your hands in the bowl of water and collect a small snowball of rice. The water will prevent the rice from sticking to your hands. Spread the rice into a thin layer onto the nori sheet, all the way to the edges.
3. Sprinkle the rice with the sesame seed mixture.
4. Gently pick up the nori with rice and flip the sheet over so it is rice-side down on the sushi mat.
5. About one inch from the bottom of the nori sheet spread layers of stuffings in a parallel, horizontal line, but not too much, or you’ll have a sushi blowout!
Continue with the instructions below to complete the roll.
To complete the rolls:
1. Starting from the edge closest to your body, lift the sushi mat with your thumbs and roll the edge of the nori into the center of the roll, using your other fingers to hold the stuffing at the center of the roll. Continue to roll forward, pulling the sushi mat back so it doesn’t get caught in the center of the roll.
2. When you’ve rolled all the way, squeeze the roll with the sushi mat so it’s nice and tight and unroll the mat from the sushi.
3. Move the mat from underneath the sushi and cut the roll into eight pieced with a sharp, damp knife, using a decisive sawing motion. Top with caviar lime pearls.
4. Plate the rolls and serve with soy sauce, pickled ginger, and wasabi paste. Enjoy!
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