Making sushi is actually not very difficult. I have been making with my mother for quite some time. But I was curious how to make it like a sushi chef. So I took some classes with the sushi chef just to learn the little nuisances, and also took that opportunity to bond with my daughter learning something interesting. I document as much as I remember here.
2 cups sushi rice (washed 3 times)
11/4 cup water
1/3 cup rice vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
- Cook the sushi rice in a rice cooker. I normally just use the stove as I do not possess a rice cooker.
- Allow the sushi rice to cool a little before adding the sushi vinegar.
- The proportion of sushi vinegar is 1 cup of vinegar to 7 cups of cooked rice.
- Half a nori, the rough side up.
- Take a palm-sized volume (about a cup) of sushi rice, and spread it on the nori's rough side.
- One hand spread the rice, the other hand with only fingers involved in filling up the edges and corners.
- You should not see any nori once done, except for a margin of about 3/4 inch for sealing.
- Sprinkle any toppings you want (sesame or rice toppings).
- If you are doing the rice on the outside, no margin of nori is needed, and you flip it over now.
- Place the filing on the closer to your horizontal end of the rice. See picture.
- With both hands in the center, thumb below the mat and both index fingers holding on the filings, roll up, closing in on the filings, together with the mat.
- Do not press or squish.
- Shape according to what you want.:square, round, leaf shape... anything.
- Then complete the roll by giving it another turn.
- Shape the mat accordingly (square or round or leaf shape)
- Remove mat.
- To cut, use a long thin knife or a sushi knife. Wet the knife slightly with water.
- Cut cleanly, and wet the knife again after each cut.
- Top with tempura bits, sichimi togarashi, mayonnaise (use Kewpie brand) etc.
- Serve with preserved ginger and wasabi.