my sushi

my sushi
Originally uploaded by KarenSaraGaches

Sushi すし
There are several types of sushi. We made Futomakizushi 太巻き寿司　– thick rolled-sushi.
There are three stages when making this kind of sushi:
1. Make the sushimeshi (rice)
2. Make the other ingredients (to add to the rice).
3. Roll and form.
Ingredients (makes 5 rolls)
Sushimeshi すし飯 (cooked, seaonsed rice) –4 go (560g) when uncooked.
Koyadofu　高野豆腐 (dried, frozen tofu) 1.5 pieces
Kanpyou　かんぴょう (dried gourd strips) 20g
Hoshi-shiitake 干ししいたけ　(dried shiitake mushrooms) 10g (2 large ones)
Dashijiru　煮出し汁 (stock) 250cc made from 40g sugar 砂糖　and 30cc soy sauce　しょうゆ.
Mitsuba　三つ葉 (honewort) 50g
Denbu でんぶ　(mashed, seasoned fish) 25g
Nori　のり (seaweed) 5 sheets
Cook the sushimeshi すし飯の作り方
You should use “Japonica” rice (Japanese type) which is short and sticky and easier to eat with chopsticks (rather than long-grain or Indica / Indian type).
Ingredients: 560g rice, 800cc water, kombu or kelp seaweed. Vinegar mix: 80cc rice vinegar, 4tbs sugar, 2tbs salt.
1. Cook rice (with a big piece of seaweed) in a rice cooker for 30 minutes.
2. Prepare the vinegar mix by stiring the rice vinegar, sugar and salt in a bowl.
3. Put the cooked rice into a wooden vat. Add the vinegar mix. Stir lightly with a rice scoop, taking care that it doesn’t get sticky. Fan so it becomes shiny. Cover and leave to cool.
Other ingredients “gu” 具
Left – strips of dried gourd, shiitake mushrooms and koyadofu.
Right – shiitake mushrooms
How to roll sushi
Place the seaweed shiny side down on a makisu (which is a sheet made of thin strips of bamboo especially for rollling sushi.) Leave about 1 cm gap at the bottom.
Evenly spread the rice on the seaweed, starting with the edges.
If your fingers get a little sticky use some of the rice vinegar mix.
Leave about 2cm space at the top of the seaweed.
Add “gu” in a line across the bottom.
Then roll. Press the “gu” with your fingers, hold the bottom of the makisu with your thumbs and roll.
Roll your hands forward, pressing the makisu lightly with your thumbs. Then release the “gu”.
Make sure the bottom of the rice meets the top nicely. Roll and mold the finished sushi roll.
Then cut.
Then put on the plate and add a little ginger for decoration.
Enjoy.