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1
- Nori-seaweed
The Nori seaweed has a smooth and a rough side. Place the Nori on
the mat so the rough side is facing up
2 - Get
startet with the rice
Make hands wet and form a small handful of rice into a ball. It is
important to keep your hands wet while working with sushi rice, to
prevent the rice from being sticky. However, you should if possible
have dry hands when handling Nori seaweed plate. It is therefore a
good idea to have both a bowl of water and a towel within reach,
when you make sushi
3 - Spread
the rice
Place a rice ball on the middle of the Nori plate and spread the
rice evenly over the whole plate except the top 1 inch (2 cm). The
top edge will eventually be used to 'glue' the sushi roll when
closed
Step 4 - Place the filling
Place a strip of fish (preferably only one kind) about 2 inches (5
cm) above the bottom of the plate. Then place along with the fish
strips of 1-3 carved vegetables, for example, cucumber, carrot, red
pepper, spring onions, asparagus or whatever else you like. Try to
think in exciting colors and flavors. You can also choose to put a
narrow strip of dressing, sour cream or mayonnaise. This is however
considered to be a Western variant and be careful not to apply too
much. It gives a bad texture - and then there is the calories
5 - Now the
rolling
Start by using the mat to roll the lower part of the rice over the
filling. You need a solid push, where you try to shape the roll as
evenly as possible and without pressing it flat. Roll forward with a
firm pressure until you reach the top. Here you moisten the top 1
inch of free Nori plate so that it sticks, after which you close the
roll. It may be necessary to scrape the upper part of Nori plate
free of rice. Finally you push the ends of the roll with a flat
hand, so the filling stays in the roll
6
- Cut and arrange
Use a sharp knife to cut the roll into 6-8 pieces. Wipe the knife
clean after each cut and moistened regularly. Then present the Sushi
with cutting surface facing up on a beautiful dish or plate. The
visual presentation is an important part of the enjoyment of Sushi
Enjoy and bon appétit |
