Sushi is one of Japan’s staple dishes. People say that you have never really tried Japanese food unless you have had sushi. However, this is not a dish for everyone because sushi is prepared raw. But don’t be discouraged because there are several other things you can add to your sushi to make it more delicious and less off-putting. Some of the complementary foods include cucumber slices, mangoes, crab sticks and many more.
Japanese sushi rice : 1 1/2 cup
Rice vinegar : 3 tablespoon
Sugar : 3 tablespoon
Salt : 1 teaspoon
Water : 2 cups
Cucumber (0r mango, pickled ginger) : 1/2 piece, peeled, cut into small strips
Fresh Salmon (0r crabmeat) : 8 ounces, cut into long strips
Nori seaweed : 2 sheets
- The most important step that many people skip over is to rinse the rice. Add 1 1/2 cups rice to 2 cups water. Rinse the rice with cold water, repeat the process twice until the water is clear. The reason we want to rinse the rice is because the end product will have a better texture and taste. Once your rice is rinsed, you can put it in the rice cooker with water and let it cook.
- In a small sauce pan add 3 tablesp0on of rice wine vinegar, 1 tablespoon of sugar and 1 teaspoon of salt. Then heat the ingredients up until everything is melted in with the rice wine vinegar. Make sure to heat the sauce pan just enough for the ingredients to mix together, do not allow the mixture to boil.
- Place 1 sheet of nori seaweed on a bamboo sushi mat. Using your hands, spread a thin layer of rice on the sheet of nori.
- Arrange cucumber, avocado and salmon to the rice. Place them about 1 inch away from the bottom edge of the sheet. Wet the top edge of the seaweed. Lift the end of the mat, and gently roll it over the ingredients. Roll it forward to make a complete roll.
- Cut each roll into 4 to 6 slices using a wet, sharp knife. Repeat this process with the remaining ingredients
- Your sushi is ready. Serve them with wasabi and soy sauce.