Kyoto Cooking Circle monthly recipe |
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Maki-Zushi (Rolled Sushi) | |
■Sushi rice (to make 4 rolled sushi and 8 sushi in a pouch) | |
Ingredients | |
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) |
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Directions: | |
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. |
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■Maki-Zushi (2 variations) | |
Ingredients: | |
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 Mayonnaise |
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Directions: | |
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*Cooking Hints: | |
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. |
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■Arranged Maki-Zushi (4 variations) | |
Directions: | |
*Let's try to make 4 variations of arranged rolled sushi. Filling variations:
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