Sunday, 24 July 2016

Very simple sushi rolls

One night after visiting the TCM the boys wanted to buy a snack. With one having cough and the other having blocked nose it's hard to find a friendly snack. Luckily we went past a sushi restaurant. And so today the boys asked for sushi for dinner again. 

I thought it shouldn't be difficult. It's just rice and some filling right? Haha... Well not too far off but without the recipes online and the easy sushi rice seasoning from Fairprice I would never have made a decent sushi roll. 

I referred very much to this website:

Makes 6 rolls.
- 2 cups of uncooked sushi rice (from Fairprice)

- 2 cups of water

- 10 tablespoons of sushi rice seasoning (also from Fairprice)

- 6 pieces of seaweed (where else but Fairprice)

- Filings of your choice
I used egg, cucumber, sweet corn, pork floss

Note to myself: 
Egg: for next time, 3-4 eggs would be enough to fill 2 rolls. Try 1 tablespoon of light soya sauce and 1 tablespoon of sugar. 
(I used 6 eggs, 1 tbsp light soya sauce and 1 tbsp sugar and There was no savoury nor sweet taste)

- Lastly, bamboo for rolling your sushi from Daiso)

1) Rinse the rice 3-4 times under tap water. 

2) Transfer the rice to a strainer and drain for 30 minutes. 

3) Put the rice and water into a pot on the stove. 

4) Turn on high heat to bring it to a boil, then turn to lowest and cover the pot. Let it simmer for 15 min. 
The original author was very specific about no lifting of the lid to peek. 

5) Turn off the fire and remove from heat to let it rest for 10 minutes. Still no peeking! 
The rice grains will look like they are undercooked but it was ok when we ate them. 

6) Finally you can open the cover. Transfer the rice to a non-metal bowl. Using a non-metal spoon, add 2 tablespoons of sushi rice seasoning and mix thoroughly. Repeat till you hit 10 tablespoons. 
You can taste the rice as you mix and decrease/increase the seasoning according to your preference. 

7) Now you are ready to roll. On your bamboo, place the seaweed and spread the rice on top. The author also advised spreading but do not flatten the rice as you spread. Very good advice. 
For the end further from you, leave 2cm so it can stick on the sushi roll later. 

8) As you roll, press on the bamboo to exert some pressure on the sushi so the rice can be packed firmly together. But again do not flatten it. 

9) To cut, make sure you have a sharp knife. Before each cut make sure there's no rice stuck on the knife,  dip the knife in  water and then cut it. 

And there you have it. Customise according to what you like. We made a luncheon meat roll once and it was the
most popular ๐Ÿ˜‰. 

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