As I've mentioned before, Tyler really likes Japanese food and culture so he has been helping us create some unconventional (to us) recipes. I don't know the proper names for some of these tools, but bear with me as I try to explain the sushi process. Also, I will take any instruction or knowledge anyone has!
- Nori sheet
- 1 1/2 cup cooked sushi rice, cooled
- optional toppings: cucumber strip, carrot strip, wasabi, fresh fish, cream cheese, avocado
- furikake seasoning
- soy sauce for dipping
Place nori sheet on dry bamboo roller sheet. Place a thin layer of rice across the nori sheet, leaving a 1 inch stripe at the top edge with no rice coverage. Lightly sprinkle furikake seasoning over the rice. Line up your desired toppings across the middle of the rice section.
Using the bamboo roller, begin tightly rolling from the rice covered end. Do not tuck the bamboo roller under the rice or fillings. Use the bamboo to evenly pack the rice and filling as you roll, but it should not be part of the roll.
Once you have rolled all the rice and the bare nori is all that is showing, dampen the nori with wet fingers and finish rolling (the moist nori should seal the roll). Once you have the roll, use a very sharp knife to cut your roll into serving pieces.
Serves: 2
Total Time: 10 minutes, plus time to cook rice
Recipe from Tyler Martin
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