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Before you make sushi you will need to
purchase a bamboo mat for rolling your
sushi. For best results lightly dampen your
mat before using.
6 sheets toasted seaweed (nori)
Small bowl of cold water with 2 teaspoons
rice vinegar
Ready made wasabi paste
Japanese soy sauce to serve
Selection of ingredients listed below for 6 large
rolls:
1cm strips sashimi grade tuna or salmon
Cooked prawns, shelled, deveined, halved
lengthways
Cooked crabmeat
Pickled daikon, sliced thinly
Lebanese cucumbers, seeds removed, sliced
thinly
Avocado, sliced thinly
Green onions, sliced into strips lengthways
Snow pea sprouts
Japanese mayonnaise
Pink pickled ginger
1. Place a sheet of seaweed, shiny side down
onto the dampened bamboo mat.
2. Dip your fingers into the water and scoop
approximately ¹/
6
of the rice onto the
centre of the seaweed.
3. Gently spread the rice over the seaweed
without pushing down, leave approximately
3cm strip at the top of the seaweed
uncovered. This will help seal the roll after
rolling.
4. If using wasabi paste, smear a very small
amount across the centre of the rice. Place
your choice of ingredients in a row over the
wasabi, making sure that the ingredients
go to both ends. Don’t overfill as the sushi
will be too difficult to roll. About 4-5
ingredients per roll is suitable.
5. Starting with the edge closest to you, pick
up the mat with your thumb and forefingers
and using your remaining fingers hold the
filling in place while you start to roll away
from you.
6. Roll forward gently but firmly, moving the
bamboo mat out of the way as you roll.
Dip finger in water and slightly wet the
uncovered seaweed. Finish rolling, lightly
press to shape. Unroll mat.
7. Place roll onto cutting board and using a
very sharp knife cut into eight pieces.
8. Repeat with remaining rice, seaweed and
fillings.
9. Serve with extra wasabi and Japanese soy
sauce.
Makes 6 large rolls (48 pieces)
Making Sushi
Step 1
Step 2
Step 3
Step 4
Summary of Contents for RC4900
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