Sushi-meshi /Sushi Rolls

  • Nishiki or other Japanese sushi rice (lightly rinsed). Use short grain if available. Tamaki Gold is best, then Tamanishiki if available. In Japan, Koshihikari is preferred. Look for “First Crop” or “New Variety” (picked in the Fall)
  • 1/2 lb Sushi-grade fish (1/2 lb = 6 rolls), sliced into small strips (1/2 lb is plenty for 4-6 servings)
  • Suirimi imitation crab meat
  • Thick nori seaweed, made for sushi
  • Cucumber, seeds scooped out, sliced into narrow strips
  • Avocado, sliced into narrow strips
  • Pickled ginger
  • Wasabi (try from wasabi powder)
  • Japanese soy sauce
  • Sake
  • Sesame seeds (optional), white and black
  • Rice seasoning (measurements are for 2 c rice, but use same for up to 3c as it’s sweet)
  • 4 T Marukan seasoned rice vinegar
  • 1 T sugar (orig recipe called for 3, but mirin is also very sweet)
  • 2  teaspoons salt
  • 2  tablespoons mirin
  • Spicy sauce (opt): mayonnaise, hot sriracha sauce, sesame oil
  • Green onion, very thinly sliced, in ice water
  • Grated radishes, in ice water
  • Fresh lemon juice for ponzu sauce
  • Eel/unagi sauce (opt) – sweet + salty for drizzling
  1. Mix some soy sauce + lemon juice to make ponzu sauce.
    NOTE: if there’s extra fish, slice thinly, add to top of sushi rolls, and gently squeeze it to attach.
  2. Make rice in advance. Rinse it until water is clear (removes amylose), replace 2 T of the cooking water with 2 T sake. The rice needs to be cooled. Spread in a glass casserole dish or rice basket until it’s about 1/2″ thick.
  3. Mix rice seasoning ingredients together. Add to rice after it’s finished cooking and gently mix, folding the rice over.
  4. Cover with damp towel during the latter part of the cooling.
  5. (opt) mix fish pieces with the spicy sauce.
  6. Put plastic wrap on the bamboo mat.
    NOTE: use a large piece of plastic wrap, and tuck its edges under the edges of the bamboomat to make it easier to work with the makizushi.
  7. Cut nori sheet horizontally in half, to keep the roll from getting really fat.

NORI-OUTSIDE STYLE

Put a sheet of nori, shiny side down, lines perpendicular to you, on a bamboo sushi mat, the longer side parallel to the slats of the mat. The bamboo sticks should be horizontal to you, the strings vertical.
The rice always goes on the rougher side of nori.
Dip hands in water that has a little rice vinegar in it, gently clap them.Gather about a cup of rice with your hands, form it into a rough log shape on the nori. Gently use your hands to spread about 1/4″ rice evenly onto the nori. Leave a 1/2″ empty margin at the top of the nori, that acts as a glue to seal the roll.
Dip hands in water again if rice sticks to them.Arrange the fillings horizontally across the middle of the rice. Don’t fill it too full.
Lift the bottom of the bamboo mat over the fillings, using fingers to hold down the fillings as you roll.Tighten the roll except the empty nori part, pulling back / squeezing its bottom part away from the empty section, while stretching the opposite side of the mat. Lift off part of the mat from the sushi roll and then re-tighten the roll with it, using the plain margin of nori to seal the roll.
Prepare ice water to clean and chill the knife blade during the cutting process. Can also use a wet towel (could be the same one that covered the rice). Wipe and moisten a sharp knife with it before every cut.
When the roll is tight, gently remove the mat. Slice the roll in half, wipe and dampen the knife, then cut each half into 3 segments, always wiping and dampening the knife before each slice (this is critical!).
(opt) drizzle spicy sauce on the sushi. Put scallions / grated radishes on top.


RICE-OUTSIDE STYLE (Uramaki)

For the rice to be on the outside, a la California roll:you’ll need a sheet of plastic wrap on the mat first to keep the rice from sticking.
NOTE: use a large piece of plastic wrap, and tuck its edges under the edges of the bamboomat to make it easier to work with the makizushi.
Put the nori on it shiny-side up.Spread rice evenly over it and sprinkle black and white sesame seeds on it.Flip the nori + rice upside down on the plastic wrap. Add fillings (avocado, suirimi imitation crab, cucumber). Roll as above. Arrange toppings / sauces as above.

Rainbow Roll

put thin pieces of 2 kinds of fish and alternating avocado slices on top of a California Roll, and gently roll them securely with the bamboo mat + plastic. Drizzle with eel sauce / unagi sauce (a sweet and salty condiment).

Photo and cinematography by smboro

Sushi-meshi /Sushi Rolls

  • Servings: 8-10
  • Difficulty: medium
  • Print

Ingredients

  • Nishiki or other Japanese sushi rice (lightly rinsed). Use short grain if available. Tamaki Gold is best, then Tamanishiki if available. In Japan, Koshihikari is preferred. Look for “First Crop” or “New Variety” (picked in the Fall)
  • 1/2 lb Sushi-grade fish (1/2 lb = 6 rolls), sliced into small strips (1/2 lb is plenty for 4-6 servings)
  • Suirimi imitation crab meat
  • Thick nori seaweed, made for sushi
  • Cucumber, seeds scooped out, sliced into narrow strips
  • Avocado, sliced into narrow strips
  • Pickled ginger
  • Wasabi (try from wasabi powder)
  • Japanese soy sauce
  • Sake
  • Sesame seeds (optional), white and black
  • Rice seasoning (measurements are for 2 c rice, but use same for up to 3c as it’s sweet)
  • 4 T Marukan seasoned rice vinegar
  • 1 T sugar (orig recipe called for 3, but mirin is also very sweet)
  • 2 teaspoons salt
  • 2 tablespoons mirin
  • Spicy sauce (opt): mayonnaise, hot sriracha sauce, sesame oil
  • Green onion, very thinly sliced, in ice water
  • Grated radishes, in ice water
  • Fresh lemon juice for ponzu sauce
  • Eel/unagi sauce (opt) – sweet + salty for drizzling

Directions

  1. Mix some soy sauce + lemon juice to make ponzu sauce. NOTE: if there’s extra fish, slice thinly, add to top of sushi rolls, and gently squeeze it to attach.
  2. Make rice in advance – rinse it until water is clear (removes amylose), replace 2 T of the cooking water with 2 T sake. The rice needs to be cooled. Spread in a glass casserole dish or rice basket until it’s about 1/2″ thick.
  3. Mix rice seasoning ingredients together. Add to rice after it’s finished cooking and gently mix, folding the rice over.
  4. Cover with damp towel during the latter part of the cooling; (opt) mix fish pieces with the spicy sauce.
  5. Put plastic wrap on the bamboo mat. NOTE: use a large piece of plastic wrap, and tuck its edges under the edges of the bamboo mat to make it easier to work with the makizushi.
  6. Cut nori sheet horizontally in half, to keep the roll from getting really fat.
  7. NORI-OUTSIDE STYLE
  8. Put a sheet of nori, shiny side down, lines perpendicular to you, on a bamboo sushi mat, the longer side parallel to the slats of the mat. The bamboo sticks should be horizontal to you, the strings vertical. The rice always goes on the rougher side of nori.

    Dip hands in water that has a little rice vinegar in it, gently clap them. Gather about a cup of rice with your hands, form it into a rough log shape on the nori. Gently use your hands to spread about 1/4″ rice evenly onto the nori. Leave a 1/2″ empty margin at the top of the nori, that acts as a glue to seal the roll.

    Dip hands in water again if rice sticks to them. Arrange the fillings horizontally across the middle of the rice. Don’t fill it too full. Lift the bottom of the bamboo mat over the fillings, using fingers to hold down the fillings as you roll. Tighten the roll except the empty nori part, pulling back / squeezing its bottom part away from the empty section, while stretching the opposite side of the mat. Lift off part of the mat from the sushi roll and then re-tighten the roll with it, using the plain margin of nori to seal the roll.

    Prepare ice water to clean and chill the knife blade during the cutting process. Can also use a wet towel (could be the same one that covered the rice). Wipe and moisten a sharp knife with it before every cut.

    When the roll is tight, gently remove the mat. Slice the roll in half, wipe and dampen the knife, then cut each half into 3 segments, always wiping and dampening the knife before each slice (this is critical!); (opt) drizzle spicy sauce on the sushi.

    Put scallions / grated radishes on top.



Credit: eat-well-travel-often.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s