Going Japanese

The presentation of Japanese cuisine is very pleasing to the eye, when I started to enjoy sushi from take-outs I learned and researched on sushi. It took several attempts to make the rice the way we enjoyed and to roll the sushi. Every time I make it we try using different ingredients to roll the sushi.

Sushi rice

1 cup sticky rice

4 tbsp rice vinegar

3 to 4 tbsp sugar

1/2 tsp salt

1 2/3 cup water

Wash the rice and make the rice with 1 2/3 cup water and salt in the rice cooker.

Heat rice vinegar and sugar until the sugar is dissolved add the hot mixture to the cooled rice and mix.

Ingredients to place inside the sushi

fish roe

imitation crab

avocado I prefer spreading it as a paste

carrots cut like a long thin stick

cucumbers discard the inner seeds and cut into thin sticks

roasted seaweed

To serve

wasabi

pickled ginger

soya sauce

Prepare the sushi mat with cling film all around it so there is no need to clean the rice that goes in between the mat.

Lay the roasted seaweed or nori the rough side up on a sushi mat and put about 3 tbsp rice and spread with a flat spoon or hands leave about 1" of the top of the seaweed without rice. It is easier to handle the sticky rice if hands are wet, so place a bowl of water to dip the hands and spread the rice.

Place ingredients that are thinly cut in the middle of the sushi and roll tight. Keep all the rolls aside. Then cut 1" rolls and serve with wasabi, pickled ginger and soya sauce.

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