This dish does not need any introduction. A Japanese food that's made of uncooked small bites of fish, vegetables and vinegared flavoured rice wrapped and rolled in roasted seaweed called "Nori" sheets. These are usually served with sides of Wasabi, Pickled Ginger, Soya Sauce or spicy Mayonnaise Chilli dip.
Every roll is a work of art. Right from making vinegared flavoured sushi rice to neatly stacking fresh veggies like cucumbers and carrots on the rice, then rolling them into tight cylindrical logs and then cutting them into bite sized discs.
Each bite of Sushi depicts a beautiful journey of color, texture, flavour and presentation.
The bamboo mat that gives sushi rolls their cylindrical shape is called a makisu in Japanese. This is a must accessory to make Sushi.
Here I tried making the vegetarian Sushi rolls.
Ingredients:
Sushi Rice with Sushi Seasoning:
2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups or 600 grams of sushi rice, cooked
4 sheets of roasted seaweed also known as Nori.
Bamboo mat for rolling.
Veggie Sushi Roll:
1 tablespoon sesame oil
1 cup button mushrooms, sliced or shiitake mushrooms
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
1 cucumber thinly sliced lengthwise
1 carrot thinly sliced lengthwise
You could also use strips of coloured Bell peppers.
2 stalks of spring onions cut into strips matching the sizes of cucumber and carrots for easy stacking.
For Spicy Sushi Sauce :
1/3 cup mayonnaise
1/4 cup ketchup
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon coconut milk to drizzle.
Method:
In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat. Your Sushi seasoning for Sushi rice is ready
Cook the Sushi rice as per the instructions on the packaging. Add the cooked sushi rice to a large bowl.
Add the rice vinegar mixture to the sushi rice.
Mix until the vinegar mixture is well combined.
Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the mushrooms of your choice, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
Put them aside.
Now on a clean surface, place one sheet of nori over a bamboo sushi mat. Scoop 1 cup of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into. This will prevent your fingers from getting sticky when handling the rice.
Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch space at the top to seal the roll.
Over the bottom quarter of the nori, layer the cucumber, carrot, spring onions and mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll.
Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces. These look like small discs.
Transfer them on a serving platter.
For Spicy Sushi Sauce, combine all the ingredients together in a bowl.
Now they are ready to be devoured with any of the sides mentioned above.
Happy Sushi my friends!!!!
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