Hey good people of the ghetto. For a couple of years now I’ve been enjoying the finer thing in life called sushi. But the thing is I always was obligated to go to sushi restaurants
or order takeout sushi, untill I learned to make my own since about a year ago. And today I thought to myself. It’s time to share some of this information with you!
First off, today I will teach you to make the most basic of sushi’s wich is called makimono.
First the ingredients and necessities. (4 persons) most of these can be found at the chinese store.
3 coffee cups of Sushi Rice
9 Seaweed sheets
1 tube of wasabi or wasabi paste
1 bottle of soy sauce
lightly baked sesame seed
lightly baked sesame seed, soy sauce, wasabi paste
and these are the ingredients I use to fill the sushi with. but off course you can put in whatever you like:
surimi sticks(wich is fake crab, crab is too hard and expensive to get where I’m from so I got this instead)
fishsticks(normally I use deepfried coated shrimps, but I forgot them this time. but fishsticks work equally good)
top left: advocado, top right:spring onion, bottom: cucumber
Salmon and the surimi sticks.
And since fishsticks are fishsticks(no, not fishdicks) I didn’t took a picture of the package.
HOW TO MAKE EM!
First you start by boiling the rice. you put 3 cups of rice with 4,5 cup of salted water in a pan and wait till it boils. then you let it simmer for about 12-15 minutes.
By now all the water will be absorbed by those thirsty litlle grains of rice. sometimes the rice is still a bit hard when it has soaked up all the water. DON’T PANIC!
just pour another cup or two of water in there, let it simmer a little longer and you’ll be fine. once the rice is soft and has drank up all the water.
pour the rice vinager over the rice and let it cool off for about 15 minutes.
Now you get a bowl to put the rice in(or use the pan, it doesn’t matter) and get the rolling mat out.
First thing you want to put on there, and you might’ve guessed it. Is the seaweed sheet.
then get the bowl of rice and put a small bowl just with wter next to it. this is to avoid the rice to sticking to your fingers.
take about 3 good fingers full of rice and spread them evenly on the seaweed untill it looks like this:
Then you get some lightly baked seame seed and sprinkle it on the rice. (this is to add texture and a bit of spiceyness)
After this you can put on the ingredients wich you like. Here are a few examples of the way I make them. Feel free to make them anyway you like, but I found out
these are the ones I like best. one more thing though. Try to slice the foods you use, into thin slices of about 5 or 10 centimeters long. this works works more easily.
these are with the fishsticks A.K.A. poor man’s shrimp sushi, whereas the shrimp one
is called poor man’s fishstick sushi
(with the coated shrimps or fishsticks I don’t use the sesame seeds because you won’t taste it at all because of the coating.)
Salmon and cucumber. A.K.A. The sea cucumber
salmon, surimi, cucumber, spring onion, advocado. A.K.A. The Big One
spring onion, cucumber, advocado A.K.A. the green menace
So now you got the whole shabang on the mat, it’s time to start rolling. first you just roll to the half of the mat and you press down to make sure you got everything in the roll.
It should look something like this:
then you just start to slowly roll it further and further pressing down after each bit. until the sushi rolls out. wich should look something like this:
by now the most work is done. just make sure to cut the edges, wich is entirely just to make it more good looking.
after you repeated this with all the 9 sheets. you should have a pile that looks a bit like this:
After this the only thing there is left to do is to cut the rolls into the sushi nori we know and love. wich will result in this:
Doesn’t it look delicious? but do you know what will make it even more delicious?? a small bowl of soy sauce mixed with wasabi. That’s right!
just dip those suckers in there and see for yourself.
Sorry I don’t have a picture of me enjoying the sushi. but the guests where already arriving and soon I was too tied up in good food and good company that I forgot.
Maybe next time. For now I would like to say till next time and happy chopsticks!