Rolling Sushi at Cooking Class

Sushi Rice (for 4 rolls)
1/2 cup brown rice
1/2 cup sweet brown rice

- rinse grain and soak overnight (or 6-8 hours) with water and kombu in glass bowl
- pour rice, kombu and soaking water into pot
- bring to a boil, cover, place flame tamer, reduce flame to low, cook 45 min

Vegetarian Sushi (recipe per roll)
3/4 cup cooked rice
1 sheet toasted nori
cucumber, cut lengthwise, in long thin slices
scallion, cut lengthwise, in long thin slices
carrot, cut lengthwise, in long thin slices
baked tofu, in long thin slices
1 tsp umeboshi paste

- first take a sushi mat and set it up on your cutting board so the wooden sticks run horizontally
- place a sheet of nori with the rough side up, on top of the sushi mat
- with wet hands spread rice on the nori in a thick layer, leaving a 3” wide edge “grain free” on top
- pressed down firmly, the rice needs to stick together well for a firm, easily cut, sushi roll
- spread umeboshi paste across the horizontal center of the rice area
- horizontally layer cucumber, carrot, scallion and tofu 1/3 up from the bottom of the sheet of nori
- pick up the bottom edge of the sushi mat with both hands, bring up over the top of the vegetables
- roll the sushi up to the top 3 inch “clear” strip of the nori sheet
- spread a few drops of water on the clear part of the nori sheet and finish rolling, cut, serve with shoyu

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