Sushi! Sushi! Sushi!
......That's the saying, right?
how about THAT photo editing?!Yeahhhh.
I'm just a little excited for sushi.
Whenever I'm THIS excited, I take a lot of photos. Don't say you haven't been warned!
I've made sushi once before.
This time round I successfully managed to make sushi unhealthy... how did I do this?
TEMPURA IS HOW!
Now I'm not saying that you also have to use tempura... it's just that tempura pumpkin is ALWAYS my favourite sushi filling. The crunchiness against the soft rice is divine!
Don't knock it til you try it, Bucko.
I also did a little tempura mushroom - honestly, not so delicious.
This time I did my rice in a rice cooker (click this link for how to cook rice on the stovetop).
2 cups of uncooked rice will make 4 large sushi rolls... withthatsaid.. Mine somehow made 6 rolls. YES - SIX.
That's a lot of sushi in a 2 person household.
500mL sushi rice (2 cups)
500mL sushi rice (2 cups)
75mL rice vinegar
vegies for the filling, thinly sliced:
pumpkin (pre cooked)
sushi mat (I used a place mat!)
Entirely cover sushi rice with water and leave to soak for half an hour. Strain and add more water, this time moving the grains around slowly with a cupped hand. Rinse one more time and notice the rice is now very very white.
Place in rice cooker and turn on! Once cooked, leave on warm for 15 minutes.
Heat rice vinegar, sugar and salt together until all dissolved - then set aside to cool.
Empty rice in to a large bowl or tray; wooden is ultimately best, but I used glass (anything other than metal, as it will affect the taste).
Using a rice paddle, sprinkle the vinegar mixture over all of the rice and slowly move rice around whilst your sushi buddy fans it for you. Be gentle as you don't want to break the grains.
Continue this until your rice is room temperature, sticky and tastes right.
1/2 cup plain flour
1/2 cup corn flour
1 cup cold cold cold water
1 t salt
1 t baking powder
1 ice cube
1 cup oil for frying
Use chopsticks to roughly combine all tempura ingredients. Drop in an ice cube to make sure the batter stays cool.
Heat oil in a pan, it is hot enough when a drop of tempura batter bubbles instantly.
Add vegetables to tempura mix and drop in hot oil until crisp and browned. Drain on paper towel.
LET US FORM SUSHI:
Get your nori sheet and lay it shiny side down on your sushi mat, with the smaller side facing you.
Using wet hands place 1/4 of the rice on your sheet and spread it out evenly, pressing it down hard and leaving 5cms at the top for rolling/sealing.
Layer your vegies in the centre of the rice.
Wet the opposite end of the nori a little to help it to stick to the roll. Using the sushi mat, roll the nori over the filling and pull back to form a tight circle. Proceed to roll the nori all the way to the end and squeeze to seal.
Leave in the fridge for half an hour before eating. Slice with a very sharp knife, or a bread knife.
Serve with soy sauce, wasabi and pickled ginger.
and obviously be pretty impressed with yourself..