Sushi
The first time I ever made sushi rolls was back in 2006. I was excited to make my own back then and that enthusiasm hasn’t faded. I am also happy to see that sushi is now being made in our local grocery stores, albeit a bit more for a westernized palate. This allows an opportunity for everyone, if you haven’t already done so, to give this Japanese delicacy a try. Once you get the hang of the steps involved and tips mentioned, the result is something I know you will be proud you made. According to Masaharu Morimoto, a well-known Japanese chef, making maki rolls requires just three things: high-quality ingredients, a bamboo mat and practice.
Serves 4 to 6 (as a side)
inspired by Masaharu Morimoto
Japanese rice
wasabi
fillings such as: crab meat, tuna, salmon, cucumber slices, avocado slices
For the rice:
Rinse 2 cups of short-grain, Japanese rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to manufacturers instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from heat and let stand, covered, 15 minutes.
For the sushi vinegar:
In a small saucepan, combine 1/4 cup of saki-mash vinegar (or white wine vinegar), 1/4 cup rice vinegar, 1/4 cup of sugar and 2 tablespoons salt. Warm over moderate heat, stirring until sugar is dissolved.
Meanwhile, transfer the cooked rice to a large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice. Drizzle onto a spatula while waving it back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoned vinegar. Fan the rice while mixing it to help it dry. Cover the rice with a damp towel to keep warm.
To assemble:
Carefully wave a 4 x 7 inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nor and begin spreading it across to the other side. Continue to spread the rice all over the nori, re-wetting your hands as necessary, until an even layer covers all but 1/4-inch border at the top edge. Spread about 1/4 teaspoon wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.
Roll the bamboo mat up and away from you, curling the nori and rice around the filling, use your fingers to hold the filling in place as you roll. Once the roll is sealed, gently squeeze, pressing gently on the top and sides to compress the roll slightly and form a rough square edge. Press on each side of the roll to make a neat surface.
Cut the maki by lifting off the bamboo mat and transfer to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds. Make sure the knife is very sharp otherwise you’ll end up tearing the sushi roll.
The Culinary Chase’s Note: It’s important to maintain an even thickness with the rice when spreading over the nori sheets because if it’s too thick, you’ll end up with a gigantic roll! You’ll note from my photos that I used plastic wrap as I don’t have a bamboo mat which worked out quite nicely but I’m sure the sturdiness of the mat would make an even tighter roll. Morimoto says that to be eaten safely, sushi-grade fish must be handled correctly: it should be frozen at least one day to kill any parasites. Salmon and mackerel have the best flavor and they should be rubbed with fine sea salt, let stand 20 minutes, rinse well, pat dry and sprinkle all over with rice vinegar. Crisping the nori sheet over an open flame helps to make it easier to cut and eat. Enjoy!