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>How to prepare Shari (Vinegared Rice)

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3 cups short grain rice (Calrose rice)
1 piece 4 inches long Konbu (sea-kelp)
3 1/4 cup water

Ingredients A: Vinegar dressing For Shari (Vinegred Rice)
3 tbsp sugar
1 1/2 tsp salt
4 1/2 tbsp Japanese Vinegar (Mizkan)

Wash rice and drain in a colander for 30 mins
Place water in the rice cooker, add the rice and place Konbu on top and cook as per normal
Prepare the vinegar dressing for the rice (see A)
When the rice is cooked, leave the rice in the rice cooker for a further 5 mins
Transfer the hot rice to a Hangiri (wooden rice tub)
Sprinkle the vinegar dressing (A) onto the hot rice.
Toss rice by using a flat wooden rice paddle
Use only side way cutting motion when mixing and tossing Sushi rice
As you are doing so have someone besides you with a hand fan to cool quickly
Tossing and fanning takes about 10mins.
Ready to make different kinds of sushi


1/2 can or 6 oz whole kernel corn, drain or 1 cup frozen corn kernel
3 tbsp Mayonnaise
1 tsp soy sauce

Nori (cut into required strip)

Sushi mould

Mix the ingredients in a bowl and mix well.
Place rice on sushi mould, press tight and knock out rice wedges
Place a strip of Nori around the rice. The nori should be higher than the rice. Press nori gently to rice and form a base. Place corn topping on the rice.

(this can make one day in advanced)

4 eggs
1/4 tsp salt
1/4 tsp soy sauce / Gluten Free Soy Sauce
1 Tbsp Mirin (or 1/4 tsp sugar)
1 tsp oil

Mix eggs, salt, soy sauce and Mirin in a bowl.
Heat a rectangular pan at medium high temperature and add oil.
Pour 3 tbsp of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log using a pair of chop stick. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
Repeat adding egg to the pan and rolling back and forth until the egg is used up.
When Tamago Yaki is ready, roll up on a Makisu (sushi bamboo mat) to keep the shape. The egg roll will have fine line impression made by the bamboo strips. Wrap with Makisu in a ziplock bag for at least 1 hour before cutting to wedges and serve. Slice the ends of the log off and then slice the log into 1/2″ pieces. You should see a nice spiral pattern in the cross section of the egg.






1 green apple
180g cann Tuna chunk in brine – drain
Sufficient Mayonnaise to bind the tuna flakes
Salt and pepper to taste
Nori (cut into required strip)

Sushi mould

Apple remove core, soak in salt water for few minutes, drain and cut into small cubes
Bind with Tina by using sufficient mayo. Add in salt and pepper to taste
Place rice on sushi mould, press tight and knock out rice wedges
Place a strip of Nori around the rice. The nori should be higher than the rice. Press nori strip and wrap it around a mould of sushi rice.
Ready to remove core, soak in salt water for few minutes, drain and cut into small cubes

California Roll Uramaki (Reverse roll)

Crab meat
Tamago Yaki
2 avocado strips
Japanese mayonnaise
nori sheet
Sushi rice

Cover the rolling mat with cling wrap
Lay the nori sheet on top, close to the edge that is nearest to you
Wet your hand with water, then spread a thin layer of rice on top of the nori and press it down firmly, ensuring the rice has stuck.
Flip the nori over so that it is laying rice side down
Lay the avocado strips horizontally across the centre of the nori, squeeze a line of of mayo next to the avocado, arrange the rest of the ingredients on top, make sure the fillings lie evenly as this will make for a better roll
Carefully lift up the side of the mat nearest to you and fold it over to make a cylindrical shape. Tuck in the edge of the nori with your fingers to make a complete roll
Continue pressing the roll gently, using your fingers to compress and shape the Uramaki. Make sure not to press it too hard but do ensure it is of good even size
Cover the roll with Roe, slice and serve.



Some other variation of sushi:






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