Temaki zushi ( hand rolled sushi ) is really simple and easy to make. It’s great for weeknight supper and also entertaining. You can prepare filling ahead and your guests can help themselves to make their own sushi. Also you don’t really need any thing special. Tonight, I used cucumber, picked daikon radich ( Yellow stuff you see below ), some avocado, immitation crab and salmon flake which I made a day. Here is how to make sushi rice.
What you need:
2 cups of sushi rice
2 cups water
5 tablespoons of rice vinegar
4 tablespoons of sugar
1 teaspoon of salt
- Rinse the rice a couple of times till the water runs clear and pour the rice and 2 cups of water into a deep saucepan and let stand 15 minutes. Bring to a boil, stirring to prevent sticking on the bottom. Immediately after coming to a boil, reduce to a very low simmer, cover, and simmer without stirring for 10-15 minutes. Then turn off the heat and allow to stand with the lid still in place for about 10 minutes to finish cooking.
- Meanwhile make the sushi vinegar. Put the vinegar, sugar and salt in a small bowl or a jar and stir until dissolved.
- Transfer the rice to a large bowl, preferably a wooden one. Pour the sushi vinegar slowly over the rice using the back of your rice paddle or spatula to broaden and gentle the stream. Mix the rice to distribute the sushi vinegar thoroughly. To prevent breaking the grains and avoid mashing them together, use a “cutting” or “slicing” motion to mix with the rice paddle or spatula. Throughout the vinegaring and mixing process, fan the rice with your other hand using a Japanese fan or a piece of cardboard. Fanning will cool the rice to the right temperature and is critical to evaporating excess moisture.