Quick and easy sushi maki
Fixings
For the sushi
255g/9oz sushi rice
55ml/2fl oz mirin
340g/12oz sashimi quality fish, cut into long slim strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi glue
Strategy
Wash the rice very well under chilly water. Channel completely and put into an enormous pot that has a cover. Pour more than 1 16 ounces of water. Bring to the bubble and permit to stew for around 25 minutes or until essentially all the water has been assimilated. Eliminate from the hotness, cover with a top and permit to represent 10 minutes.
Then tip the rice onto a huge level clean plate. A metallic is presumably best as it will assist the rice with chilling off speedier. Dress the rice with the mirin, turning often as this assists the rice with cooling. Then fan with a fan or a magazine until the rice is room temperature (not fundamental yet very true).
To make the sushi take a Japanese bamboo sushi mat and put a sheet of kelp on top. Have a little bowl of water to hand. Plunge your fingers in the water before you contact the rice. Spread the rice more than 3/4 of the kelp, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the farthest away from you plain.
Next smear a little wasabi in a line somewhat askew closest to your body. Follow with a layer of fish, a spring onion and a piece of cucumber. Roll up the bamboo mat gradually, wrapping up the nearer end of the sushi roll to begin a roll and press softly with two hands. Eliminate the roll from the mat and leave to sit with the joining edges downwards. You can enclose by stick film and keep in a cool spot until you are prepared to serve. Try not to put in the ice chest as this dries out the rice.
To serve, utilizing a softly saturated sharp blade to manage the finishes, then cut into 6-8 pieces. Present with the salted ginger and little dishes of soy sauce. Appreciate it !
Quick and easy sushi maki VIDEO
