|Kyoto Cooking Circle monthly recipe
|Maki-Zushi (Rolled Sushi)|
|■Sushi rice (to make 4 rolled sushi and 8 sushi in a pouch)|
|4 cup (720ml) short-grain rice, 4 cup (720ml) water,
（less water than regular rice. Harder rice is better for sushi.)
Seasoning for sushi rice: 120ml rice vinegar + 6 Tbsp sugar + 1/2 Tbsp salt
(You may use already prepared sushi vinegar.)
Hand vinegar: (vinegar + water, for moistening your hands and
wiping wooden sushi bowl or knives)
|Place cooked rice in a large wooden sushi bowl and spread. (refer to sushi rice)
Pour the seasoning for sushi rice over it and mix it with rice in a quick and slashing motion in gently but thoroughly, fanning the rice with a fan.
|■Maki-Zushi (2 variations)|
|4 sheets nori seaweed, toasted
A: 1/2cucumber, 50g thinly sliced grilled eels ,rolled omelet
B: 1/2cucumber, 4 sticks of ''imitation crab", rolled omelet
|When toasted nori seaweed is too dry and easily breaks in roling sushi,
moisten nori by sprinkling vinegar with you fingers.
Wipe a knife with a tightly wrung dishcloth when cutting rolls.
Each sushi will be cleanly cut, "Tezu" or "Temizu": .a mixture of equal parts of vinegar and water.
When making sushi, it is often used to wet hand for avoiding sticky fingers or to clean up equipment.
|■Arranged Maki-Zushi (4 variations)|
|*Let's try to make 4 variations of arranged rolled sushi.
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