This post, rather ironically is actually about sushi, and I'm writing it.. on the way to Sushimania in Edgware. The main reason for starting this post is a 'How To' on sushi, in which I will learn to make sushi, and then force my new knowledge upon you readers to also learn to make sushi. Fishy fun.
Anywho,
If you can't be bothered to read this, here is a link to a youtube video on how to make sushi
1. SUSHI TUTORIAL VIDEO
2. THE SECOND PART OF THIS VIDEO SORRY DID'NT REALISE IT WAS IN TWO PARTS
Listen to the way he says 'sticky,' its fabulous.
OKAY
So I watched the video and I no longer wish to attempt to make it, but I will upload a step by step of someone else making it.
NB: The titles and instructions of this 'How To' are not written by me, but I enjoyed the puns, as will you. Especially on 'getting busy with rice' that was my favourite section.
Things you'll need to make sushi
A bamboo mat
Nori
Sushi rice
Fillings (fish and or vegetables to your liking).
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
2. "Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.
3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.
4."Can you fill this?" - this is just getting ridiculous.
Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter). - THEY WROTE THAT NOT ME.
5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.
6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.
7."And....cut!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.
OKAY YOU HAVE TO WATCH THIS SUSHI TUTORIAL ITS BEAUTIFUL
1. JUST WOW
GOOD NEWS
After watching all these videos and researching I have decided to attempt this, so look forward to a blog post of my sushi making with a FULL photoshoot of me and sushi xxxxxxxxxxxx
A bit like this-
What she said.
