Sushi

  Sushi is a roll of fish/sea food with rice wrapped in nori (seaweed).
   Many people love sushi, but think it can only be procured outside the home. However, it is easy to make Sushi at home. I was amazed at how easy and inexpensive it is to make homemade sushi that is just like the kind served in restaurants. Then, I will give a simple guide to making sushi in your kitchen!

Ingredients

• Vegetables
• Fish, shellfish or other topping
• Rice wine vinegar
• Sushi rice
• Unsalted dried seaweed (layer sheets prepared for making sushi)
• Sugar
• Salt

Optional condiments:

• Wasabi
• Pickled ginger
• Soy sauce

Derection:

Step1:

Place about 2 cups of sushi rice in a rice cooker and then rinse the rice repeatedly until the rice water is not cloudy. Then fill the rice pot with new water (how much water depends on the amount of rice of the cooker and the same goes for how long to cook it; the instructions are usually in the box).

Step 2:
Wash the veggies and place them on a cutting board and cut the carrots in half long wise and then cut them into long skinny strips. Repeat on the cucumber.

Step 3:
Cut the crab into little strips and make sure they are pretty even in length.

Step 4:
Check on your rice. If it's ready, take it out and put it in a dish.

Step 5 :

Place a sheet of nori (found at well-stocked super markets) shiny-side down on a bamboo rolling mat. Spread 1/2 cup sushi rice over half the sheet; firmly press rice along the edges.

 

Step 6 :

Arrange ingredients of your choice about 1 inch from the bottom of the rice. Think about colors and  flavors as you choose your fillings.

 

Step 7 :

Roll up the maki tightly, leaving the last inch of the nori sheet exposed. Dip your fingertips into a bowl of water and wet the last inch of the nori, then finish rolling it closed.

 

Step 8

Roll the bamboo mat over the maki roll. Pinch the mat to form the maki into an even cylinder. Before cutting, dip the tip of a chef’s knife in water and tilt it up to let water roll down the blade.

 

Step 9:

Cut down the middle of the roll, take each half and place them parallel to each other. Repeat by cutting both halves down the middle simultaneously, take those portions and repeat one last time. This cutting technique insures that the ingredients do not spill out of the roll