Making sushi! Making sushi at home is surprisingly simple. Anyone can make it at home.
I'll make sushi rolls.
With a day of practice, you can make sushi rolls at home that are as superlative as they are delicious to eat.
Today, we're going to making a variation on the California roll, spicy tuna roll, and Philadelphia sushi roll, in my style. For making sushi at home, you need many ingredients, so, for that reason, I always choose the blend option to taste the different flavors of the sushi.
With sushi rice and few sheets of sea-weed (nori) you can make sushi rolls.,
California rolls require only a few ingredients like :
crab meat,
avocado, &
cucumber.
You can mix the crab meat with a little mayo to create a creamy consistency if you like. To this essential list of ingredients, I've added some sliced carrots and blended scallop, because that's how we, my family actually for me - (sushi) roll taste better with my tongue. you can add ingredients at your choice for a fusion, sometime.
Nice To Know:
Sushi rice is mainly the preparation of rice that blend with rice vinegar, sugar, and salt.
It's made from small grain rice (Japonica), typically made in Japan and parts of California and Italy.
Your Sushi Making Kits are:
- Bamboo rolling mat (makisu)
- Plastic wrap
- Sharp knife
How to Bang on California Sushi Roll :
This is the simplest and traditional way to roll any sushi roll, which may be called maki sushi.
There are two options for this procedure:
start with Rolling the sushi rice on top of the sea-weed sheets, as we do here, or with the sea-weed flipped over, so the rice will end up on the outside of the finished roll (uramaki sushi).
1. Start with Placing the rolling bamboo mat on a cutting board or straight wooden board, so the bamboo strips are running parallel to you. Then Spread a piece of plastic wrap over the bamboo mat. Then u can then place a sheet (or a half sheet) of seaweed or nori on the plastic wrap.
2. The second step starts with spread a thin layer of sushi rice over the seaweed or nori.
One thing that for a quick tip, Don't use too much rice. With a little practice, you'll get a measurement for how much rice you have to take for a roll.
I am spreading about 1 cup of rice per the whole sheet of seaweed or nori, leaving a small space at the top corner of the sea-weed or nori to seal up the roll.
3. Then add the rest of the items at the center of the rice-covered seaweed nori. Don't overage or too much fill it.
4. Then gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients inside into a tube. Roll with adjustable pressure, so you get a firm roll.Roll until just last inch of seaweed or nori shows at the top. Then gently seal the corner of the nori with a little cold water. Firm it up by squashing the mat around the roll until it feels uniformly tight. Be careful not to squash so hard that the ingredients are shattered or come oozing out the sides. It's a fine line; with practice, you'll get the feel of it.
5. Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.
And the same steps are roll again & again for any kind of sushi.
Stay Tuned
Stay Healthy and Sound.
