How to Roll Maki Sushi
After browsing through Nicole’s other sushi recipes, I got some ideas for our fillers. Steve and I put together a bunch of combinations. I made some dipping sauce by mixing some soy sauce, minced garlic, ginger, sesame oil, rice vinegar, and crushed red pepper.
How to Roll Maki Sushi
For the Rice:
3 Cups Sushi Rice
3 1/4 Cups Water
For the Sushizu:
1/2 Cup Rice Wine Vinegar
1 Tablespoon Fructose (or sugar)
1 teaspoon Salt
8 sheets of nori (dried seaweed)
bamboo sushi rolling mat
In a large pot bring the rice and water to a boil, cover, and let boil for 1 minute on high. Reduce the heat to medium and boil for another 3 minutes. Then, reduce the heat to low and let cook for 15 minutes. DO NOT REMOVE THE LID!!! Remove from burner and let sit, covered, for another 15 minutes.
In the mean time, place all ingredients for the sushizu in a small sauce pan and warm until the fructose and salt have dissolved. Remove from heat and set aside. Once the rice has finished steaming, pour the sushizu over it and smear around the rice with the back of a large spoon making sure you have combined the rice and sushizu completely. Do not use chopping motions with the spoon because you don’t want to cut the rice!
If you are going to use the rice right away you can leave the rice uncovered so it’s not too too hot to handle. If you will be using it in about 30 minutes to an hour, leave it covered to retain some warmth, but most importantly, to retain the moisture.
To roll the sushi: (see photos above)
Place a nori sheet shiny-side-down on your rolling mat. Cover with rice from side to side, but leave a 1-inch spacer on the top and bottom. Place your fillers on the edge of the nori sheet closest to you. Make sure the fillers are in front of the rice.
Start to roll with your hands first. Gently roll the nori with fillers away from you; using your rolling mat, nudge the roll forward, but keep it tight. Continue to roll the sushi roll forward and lift the rolling mat as you go so it doesn’t get rolled in. If any rice has squeezed out to the edge of the nori sheet (the top, not the sides), carefully remove it making sure not to tear the nori sheet.
Roll the roll closed. The warm steamy rice will seal the roll. If the rice has gotten too cold, rub some susihzu on the nori and press closed to seal. Squeeze the roll tight to ensure the edge is sealed.
Remove the bamboo mat and transfer your roll to a cutting board. Cut into 6-8 pieces. Enjoy by dipping into soy sauce and, if you like, some wasabi paste.
Makes about 8 rolls, which is enough for 4 adults.
1. I used glutinous rice, which I think was a mistake. It was really sticky. Too sticky, I think. Also it wasn't as sweet as other sushi rice I've had. I think I'll add more sugar to the sushizu next time.
from For the Love of Food