Sushi

材料

做法

1. 01
   Cook the sushi rice in a rice cooker. I normally just use the stove as I do not possess a rice cooker.
2. 02
   Allow the sushi rice to cool a little before adding the sushi vinegar.
3. 03
   The proportion of sushi vinegar is 1 cup of vinegar to 7 cups of cooked rice.
4. Rolled Sushi
5. 04
   Half a nori, the rough side up.
6. 05
   Take a palm-sized volume (about a cup) of sushi rice, and spread it on the nori's rough side.
7. 06
   One hand spread the rice, the other hand with only fingers involved in filling up the edges and corners.
8. 07
   You should not see any nori once done, except for a margin of about 3/4 inch for sealing.
9. 08
   Sprinkle any toppings you want (sesame or rice toppings).
10. 09
    If you are doing the rice on the outside, no margin of nori is needed, and you flip it over now.
11. 10
    Place the filing on the closer to your horizontal end of the rice. See picture.
12. 11
    With both hands in the center, thumb below the mat and both index fingers holding on the filings, roll up, closing in on the filings, together with the mat.
13. 12
    Do not press or squish.
14. 13
    Shape according to what you want.:square, round, leaf shape... anything.
15. 14
    Then complete the roll by giving it another turn.
16. 15
    Shape the mat accordingly (square or round or leaf shape)
17. 16
    Remove mat.
18. 17
    To cut, use a long thin knife or a sushi knife. Wet the knife slightly with water.
19. 18
    Cut cleanly, and wet the knife again after each cut.
20. 19
    Top with tempura bits, sichimi togarashi, mayonnaise (use Kewpie brand) etc.
21. 20
    Serve with preserved ginger and wasabi.